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| [[File:Puto-Bumbong.jpg|thumb|Puto-Bumbong]]
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| [[Jasmine]]
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| In the Philippines, the Christmas season lasts a long time, starting in September and continues all the way until the end of December. During the festive season, people enjoy a variety of tasty treats, and one favorite is called puto bumbong. It is a sweet made from steamed purple rice. If you go near a Catholic church during Simbáng Gabi, the nine days before Christmas Eve, you will see vendors selling these delicious snacks to people attending the church services. The snacks are colorful and steamy, attracting those who pass by.
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| In Malolos Bulacan, they make a special dessert called Puto Bumbong using certain
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| ingredients. One of the main ingredients is a traditional purple rice called "pirurutong." They also use grated coconut and a good amount of refined sugar. To achieve the dessert's bright purple color, they use a special kind of glutinous rice that is soaked in salt water overnight, ground smoothly, and then steamed.
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| INGREDIENTS
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| #1/3 cups sticky purple rice
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| #1/3 cups glutinous white rice malagkit
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| #2/3 cup long grain purple rice
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| #6 cups water for soaking the rice
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| #3/4 cups muscovado sugar
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| #1 1/2 cups freshly grated coconut
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| #1/2 cup softened butter
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| <h1> PROCEDURE </h1>
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| #Combine all types of rice in a large mixing bowl. Pour water. Soak for 2 days.
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| #Drain the water by pouring the contents of the bowl into a large sieve.
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| #Put the soaked rice in a large food processor. Start to grind the rice until it becomes very fine. Note: It took me around 10 minutes to achieve this consistency.
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| #Fill your puto bumbong steamer with water halfway through. Apply heat and then let the water boil.
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| #Meanwhile, fill each bumbong (bamboo tube) with powdered rice. Note: Do not compress the rice so that steam can pass easily.
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| #Once the water starts to boil rapidly, arrange each bamboo tube on the steamer. Continue to cook until steam comes out of the tube.
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| #Remove the tube from the steamer. Arrange the contents over a piece of banana leaf. Spread butter all over and then top with freshly grated coconut and muscovado sugar.
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| <h1> Sanggunian: </h1>
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| Perreault, A. (n.d.). Puto bumbong. Atlas Obscura. https://www.atlasobscura.com/foods/puto-bumbong
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| Merano, V. (2018b, September 2). Puto bumbong recipe. Panlasang Pinoy. https://panlasangpinoy.com/puto-bumbong-recipe/
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