Puto bumbong is the most sought after Kakanin delicacies at Christmas time. During the simbang gabi or the Christmas Eve mass, people would line up to their favorite stalls outside the church just to have a taste of this favorite Pinoy Kakanin.
Puto Bumbong brushed with margarine or butter and topped with grated coconut and muscovado sugar. Ahhh heaven! The subtle taste of the rice along with the coconut and sugar really creates a delicious treat.
Ingredients
- 1 ¾ cups glutinous rice flour
- ¾ to 1 cup coconut milk
- 1 tbsp ube flavoring
- Toppings
- grated coconut
- grated cheese optional
- soften butter
- brown sugar
- condensed milk optional
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.
- Place the contents over a piece of banana leaf. Spread butter all over and then top with freshly grated coconut and muscovado sugar. Bon Appetit!
Tags:
Dessert