Puto bumbong is a Filipino purple rice cake steamed in bamboo tubes.

The name is derived from Tagalog puto (steamed rice cakes) and bumbong or bombong ("bamboo tube").

The sides of the bamboo tubes are traditionally greased with coconut oil, but in modern versions, butter or margarine are commonly used.

It is usually associated with the nine-day traditional Simbang Gabi novena, where stalls serving snacks including puto bumbong are set up outside churches.

[5][4][6][10] Adaptations of the dish in restaurants include ice-cream flavors, pancakes, cakes, and empanadas.

[11] A variant of puto bumbong from the provinces of Batangas and Pampanga is putong sulot which uses white glutinous rice.