Puto Bumbong

Puto Bumbong (Steamed)

   

• Puto bumbong are forms of rice cakes that are now available year round, but they have a place of honor during the Christmas season.
• Puto Bumbong is a Filipino delicacy which is eaten by the Filipinos after midnight masses. 
• Puto Bumbong is a purple-colored sticky rice cake and shaped like small logs flavored with brown sugar, margarine or butter, and fresh grated coconut meat.

Ingredients:

• 1 1/2 cup Glutinous Rice Flour
• 1 cup Purple Yam Powder
• 1 whole Grated Coconut Meat
• 1/2 cup Brown Sugar
• Margarine or Butter (Melted & not Melted)
• Banana Leaves 
• 1/2 Water you may add more depends on the mixture

Procedure

1. Mix the yam powder and rice flour in a mixing bowl. (Yam-flour substitute will be well boiled yam if you have any available in the market.)

2. Pour water, a little at a time, while mixing. Continue mixing it until it becomes stiff.

3. Brush some margarine/butter on the plate. If haven't got any fresh banana leaves, also you can use baking glossy paper if you have.

 
4. Scoop a little of the mixture and put it in your hands. Form the dough into a circle-elongated sausage like. (Roll it to make a small log-shape or sausage shape.)

   
5. Put it in the battered plate. Avoid placing them near each other. Put the plate in the already boiling water steamer. Let it cook for about 3-5 minutes or until cooked approximately 7 minutes..

  
6. After they are cooked, roll it on the grated coconut meat. Serve each 3 Puto Bumbong at a serving platter or a prepared Banana Leaf.

 7. Sprinkle a little bit of brown sugar on top as you like topped with margarine or butter. Serve hot. 

8. ENJOY!