Tsokolate Puto Bumbong

Tsokolate Puto Bumbong


banana leaves, as needed 1 pack MAYA Champorado Chocolate Rice Porridge Mix 113.5g 2 tablespoons uncooked rice sugar, as needed melted butter, as needed freshly shredded coconut, as needed


  1. Pass the banana leaves over medium flame until wilted to make them more pliable. Open the pouch of champorado mix and sift to separate malagkit rice from the cocoa powder. Set aside the powder.
  2. In a bowl, combine malagkit rice from the champorado mix and uncooked rice and soak in ¼ cup water overnight. After soaking overnight, drain. Make sure to set aside the water.
  3. Put rice in a food processor with1-2 tablespoons drained water. Pulse until ground finely. Add the cocoa powder and mix well. Shape into logs and wrap in banana leaves brushed with melted butter. Steam for 10-15 minutes.
  4. Brush with more melted butter once cooked. Serve with shredded coconut and sugar while still hot.


3-4 servings


White sugar, brown sugar or muscovado may be used.

Try a new and modern Puto Bumbong recipe with our Puto Bumbong Hotcakes!

2 thoughts on “Tsokolate Puto Bumbong

  1. Pingback: Simbang Gabi Brunch | The Maya Kitchen

  2. Pingback: A Paskong Pinoy Breakfast from The Maya Kitchen - The Maya Kitchen

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