Christmas means cooking and eating all kinds of foreign and Filipino food favorites, but puto bumbong continues to symbolize every Simbang Gabi morning, or an early holiday breakfast. This nostalgic Filipino classic takes us back to those mornings where a fresh, hot “kakanin” would awaken our senses and warm us from the cold Christmas weather.
We take this nostalgic favorite a step further by adding mochi into its sticky mix. The mochi’s extra soft consistency is the perfect partner to the puto bumbong’s slightly grainier texture. Both rice cakes are guaranteed to melt in your mouth as soon as your teeth bite into the tenderness of each piece. This breakfast combination only takes a few minutes to serve after the pirurutong’s overnight soak, so you can start the Simbang Gabi morning or extra long holiday right with a puto bumbong mochi.
Puto Bumbong Mochi
Total Time: Overnight plus 10 mins (overnight prep, 10 mins cooking)
Yield: 12-16 servings, estimated
- 1/2 cup pirurutong (soak in 1 cup water)
- 1 cup glutinous rice flour
- 1 1/2 cup coconut milk
- 1/3 cup powdered sugar
- potato starch, for dusting
- butter, for serving
- muscovado, for serving
- niyog, for serving
- Soak pirurutong in 1 cup water overnight.
- Drain and transfer to a blender.
- Add in glutinous rice flour, coconut milk, and sugar. Process until pureed.
- Transfer to a microwaveable bowl the microwave for 3-5 minutes. Check after 3 minutes, add 30 seconds at a time to see if fully cooked.
- When the mochi is cooked, carefully get the bowl from the microwave using thick mittens.
- Scrape the sides with a spatula.
- Prepare a wooden chopping board and dust with potato starch.
- Scrape mochi onto floured board.
- Cut into small pieces using a plastic knife or spatula.
- Dust with more potato starch to keep them from sticking together. Dust off excess potato starch.
- Serve with butter, muscovado sugar and grated coconut.