Sweets & Baking
Puto bumbóng – simplified house variant
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Light steamed sticky rice cakes with coconut. Simplified home version with glutinous rice flour and small steaming dishes; not to be equated with the traditional purple bamboo frame.
Timing
- Active approx. 25 minutes
- Cooking/Baking: 10-15 mins per batch
- Rest/cooling: 5 min. Set
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 370 kcal
- Protein
- ≈ 4.7 g
- Carbohydrates
- ≈ 50.9 g
- Fat
- ≈ 15.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 300 g glutinous rice flour · ≈ 300 g · Assumed quantity / reference product
Reis Mehl (C453000) - 150 ml water · ≈ 150 g · Assumed quantity / reference product
Trinkwasser (N110000) - 50g butter · ≈ 50 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 80 g desiccated coconut · ≈ 80 g · Assumed quantity / reference product
Kokos Fruchtfleisch, geraspelt, getrocknet (H150400) - 70g brown sugar · ≈ 70 g · Assumed quantity / reference product
Zucker braun (Kandisfarin/Rohzucker) (S112000)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g glutinous rice flour
- 150 ml water
- 50g butter
- 80 g desiccated coconut
- 70g brown sugar
Instructions
- Mix glutinous rice flour with 150 ml water to form a moist dough. This light house version does not contain purple rice and is not steamed in bamboo.
- Use a little of the total 50 g butter to lightly grease small heat-resistant steaming dishes. Pour in the dough thinly, do not press it into thick lumps.
- Cook over vigorously steaming water for 10-15 minutes per batch until the dough is completely cooked in the middle; check for thickness.
- Let it set briefly, remove from the molds and serve with the remaining butter, coconut flakes and brown sugar.
Tips
- Check the specified cooking using the result described; Time alone is not a safe test.
- Nicolaus says: “First prepare, then the green helper can have a hand.”
