Steamed Purple Rice Cakes with Ube & Grass-Fed Ghee
These vibrant purple rice cakes are steamed to perfection using heirloom purple glutinous rice and real ube extract, replacing the traditional refined sugar and margarine with whole dates and nutrient-dense grass-fed ghee. The result is a tender, naturally sweet breakfast that honors the Filipino tradition of Kakanin while prioritizing gut health and stable blood sugar.
A little context
Puto Bumbong is a beloved street food in the Philippines, traditionally steamed in bamboo tubes and topped with butter and sugar. We honor this heritage by keeping the bamboo-steaming method and the distinct purple hue derived from natural sources, but we strip away the ultra-processed margarine and white sugar. Instead, we use organic purple glutinous rice and a date-maple reduction for the topping, ensuring the dish remains a celebration of local ingredients without the metabolic toll.
The longevity story
The deep violet hue of the rice comes from anthocyanins, potent polyphenols that combat oxidative stress and support vascular health. By substituting refined white sugar with whole medjool dates, we retain fiber that moderates the glycemic response, preventing the insulin spikes common in traditional kakanin. The use of grass-fed ghee provides a clean source of butyrate for gut lining repair, while the absence of seed oils eliminates pro-inflammatory omega-6 fats often found in commercial versions.
Method
- 01
Prepare the Rice
Drain the soaked purple glutinous rice thoroughly. It should have been soaking for at least 8 hours (or overnight) until the grains are soft enough to crush between your fingers.
- 02
Make the Sweet Base
In a high-speed blender, combine the drained rice, soaked dates (drained of their soaking water), coconut milk, sea salt, and ube extract. Blend on high for 2-3 minutes until the mixture is completely smooth and creamy, resembling a thick pancake batter. If it is too thick, add a splash of water, but keep it dense.
- 03
Steam Setup
Fill your steamer pot with water and bring to a rolling boil. Cut pieces of muslin cloth large enough to line the bamboo steamer baskets. Lightly grease the cloth with a tiny amount of grass-fed ghee.
- 04
Fill and Steam
Spoon the purple batter into the cloth-lined steamer baskets, filling them about 3/4 full. Cover tightly with the steamer lid to prevent steam escape. Steam over high heat for 20-25 minutes. Do not open the lid during the first 15 minutes to ensure even cooking.
- 05
Test for Doneness
Insert a toothpick into the center of a cake; it should come out clean and the rice should be tender but not mushy. If undercooked, steam for another 5 minutes.
- 06
Remove and Glaze
Carefully remove the steamer baskets. Gently lift the cloth with the cake out. While still hot, brush the top generously with melted grass-fed ghee and a light drizzle of maple syrup. Sprinkle with toasted desiccated coconut.
- 07
Serve Warm
Serve immediately while the rice is warm and the ghee is melted. These cakes are best enjoyed fresh as the texture firms up as they cool.
Nutrition facts
Per serving · 1 of 4- — Saturated
- 16 g
- — Polyunsaturated
- 1 g
- Carbohydrates
- 80 g
- — Fiber
- 1 g
- — Sugars
- 16 g
- Cholesterol
- 45 mg
- Sodium
- 222 mg
- Potassium
- 248 mg
Estimated from USDA FoodData Central for matched ingredients (100% ingredient coverage). Values vary with brand, preparation, and exact measurements.
Pro tips
- ✦Sourcing the purple glutinous rice (pirurutong) is critical; look for organic, heirloom varieties from trusted Asian grocers or online specialty stores to ensure the deep natural color without artificial dyes.
- ✦Do not skip the overnight soak; unsoaked purple rice will remain gritty and undercooked even after steaming.
- ✦If using fresh ube instead of extract, steam and mash the ube first, then blend it into the batter for a more earthy, complex flavor profile.
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Substitutions
- medjool dates → monk fruit syrup or 2 tbsp pure maple syrup (for a lower glycemic index, though dates provide better fiber and binding texture)
- grass-fed ghee → coconut oil (makes the recipe dairy-free while maintaining a rich mouthfeel)
- bamboo steamer → metal steamer with muslin cloth (works fine, though bamboo absorbs less moisture from the steam, keeping the cake drier)
Storage
Store in an airtight glass container in the fridge for up to 3 days. Reheat by steaming for 5 minutes to restore softness; do not microwave as it will make the rice tough.
What to serve with it
- hot green tea (sencha or matcha) to complement the polyphenols
- unsweetened coconut water
- black coffee with a splash of oat milk
FAQ
Can I make this gluten-free?+
Yes, this recipe is naturally gluten-free as long as you use certified gluten-free purple glutinous rice and ensure your ube extract has no additives containing wheat.
Why is my cake not purple?+
Authentic purple rice (pirurutong) is naturally purple, but the color can fade if over-steamed or if the water is too alkaline. Adding a drop of natural ube extract helps stabilize and enhance the color without artificial dyes.
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