Puto Bumbong is traditionally made from a special variety of heirloom sticky or glutinous rice called Pirurutong. It is eaten as is or as an accompaniment to a number of savoury dishes. Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin.
Puto Bumbong Recipe
- 1 cup glutinous rice
- 2 tablespoon purple food color (ube)
- 2 cups water
- Soak glutinous rice in water overnight.
- Grind the soaked rice.
- Mix food color while the glutinous rice is being ground.
- Wrap the ground glutinous rice on a piece of muslin cloth and place it in a strainer to drain excess liquid.
- Another technique in draining excess liquid is by pressing a heavy object that has been placed over the muslin cloth.
- Once the ground rice has slightly dried, rub it against the screen of a strainer to produce coarse grained rice flour.
- The rice flour for making puto bumbong is now ready to cook. Fill each bamboo tube (bumbong) with just enough glutinous rice and put them into the steamer. See to it that the steamer contains boiling water.
- Steam rice flour in the bamboo tubes for 10 minutes.
- Once cooked, shake out the contents of each bamboo tube or remove the cooked glutinous rice from the bumbong with the help of a knife.
- Spread the butter on the puto bumbong and place a small piece of panutsa (sugar cane sweets)
- Spread butter on the puto bumbong and place a small piece of panutsa.
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