Puto Bumbong is a type of street food also considered as a delicacy that us traditionally served during the Christmas season.
Ingredients
- 2 cups white glutinous rice
- 1 cup black glutinous rice (pirurutong)
- 1 cup muscovado or palm sugar
- 1 cup grated fresh coconut
- margarine
- water
Instructions
- Place glutinous rice and ube flavoring in a bowl then gradually add coconut milk until you form a dough. NOTE: Dough should be not too wet and not too dry.
- Place inside the refrigerator and chill for a minimum of 30 minutes. While dough is chilling, cut a 5 pcs. of foil measuring approx. 8 x 4 inches. Then brush with butter to avoid sticking.
- When chilled, grate the dough by using a cheese grater to make into grain-like pieces.
- Scoop about 3 tbsp of the grated dough and place it in the middle of the foil.
- Seal the foil making sure the grated dough inside is packed tightly and is in a tube shape. Finish all of the dough repeating the process.
- Arrange them in a steamer and steam for 10 minutes at medium heat. Remove from steamer and take out from foil.
- Put in banana leaf add some margarine, grated fresh cococnut and mascovado sugar and serve enjoy!