Crunchy Puto Bumbong Balls


1 cup Jordan Farms Tapol de Oro

2 cups water

2 tbsp butter

2 eggs beaten

½ cup toasted dessicated coconut

1 tbsp rice flour

½ cup sugar



  1. Soak Jordan Farm's violet rice in water for 2 to 4 hours.

  2. Grind in the blender until smooth. Strain this mixture using a cheesecloth. Pressout excess liquid   until it has the consistency of molding clay.

  3. Shape into balls the size of golf balls or smaller.

  4. In a pot heat water until it simmers. Drop the rice balls one at a time and wait until it floats to the surface.

  5. Scoop out  the cooked rice balls and let it cool for a while.

  6.  Heat oil in a pan deep enough to deep fry the balls.

  7. Dip the rice balls in egg and roll in a mixture of desiccated coconut and flour.

  8. Fry until it turns slightly golden brown.

  9. Brush with some butter and roll in sugar.


Optional: You may add sesame seeds in the sugar. Can be served with caramel or coconut syrup.