FFE Magazine

Enjoy your tea with a serving of Puto Bumbong

small1Probably one of the most interesting delicacies in Filipino cuisine is the Puto Bumbong. Its name alone already provokes curiosity fromthose who have never heard about it! Puto Bumbong is a type of rice cake, with its name derived from the bamboo tube in which it is steamed. That’s right, even cooking Puto Bumbong is highly fascinating! In the absence of bamboo tube however, one can use cylindrical cardboards as a substitute.

 

Puto Bumbong is very different from the usual Puto both in appearance, texture, and its preparation. Puto Bumbong is long, thin, and sticky with purple color and is served with a sprinkle of brown sugar and grated coconut meat. The Puto Bumbong’s color comes from the purple-brown aromatic sticky rice and its shape from how it’s cooked.

 

Puto Bumbong, together with Bibingka, is traditionally sold outside churches during Simbang Gabi in the Christmas season.  Although the preparation of Puto Bumbong could be pretty tricky, the end result is always worth the effort!  Check out the recipe and try making your own Puto Bumbong at home!

 

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Ingredients:

 

  • 2 tbsp. coconut meat, grated
  • 1 tbsp. margarine or butter
  • 2 tbsp. Muscovado sugar
  • 1/2 cup pirurutong (purple-brown aromatic sticky rice)
  • 1 cup malagkit (glutinous or sticky) rice
  • 4 cups water

 

NOTE: Most of the ingredients that you cannot find in your usual supermarket can be found frozen or sometimes fresh in the leading foreign shops in your city.

 

Tools for Making Puto Bumbong:

 

  • aluminum foil for covering cardboard
  • cardboard or any heavy-duty paper cut into circles and with a circular opening in the middle (opening should be big enough for a small-sized strainer to fit inside)
  • large-sized mixing bowl
  • medium-sized strainer
  • muslin or cheese cloth
  • pot large enough to hold water
  • small-sized strainer

 

Instructions:

 

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Wash the pirurutong and malagkit rice and soak it in water overnight.

 

Place the soaked rice in a blender and blend until grainy. Place the grainy rice in a muslin or cheese cloth.

 

Tie the cloth and place it on a medium-sized strainer and wait until most of the liquid from the rice in the cloth is drained. Set aside.

 

Pour water into a pot.

 

Place the cardboard covered with aluminum foil on the lid of the pot.

 

Apply butter or margarine on the small-sized strainer.

 

Fill the small-sized strainer with the rice mixture.

 

Fit the small-sized strainer into the hole at the middle of the cardboard.

 

Cover the pot and let the mixture steam for 60 seconds or up to two minutes.

 

Scoop out the steamed rice cake and serve with a side of muscovado sugar, butter or margarine, and grated coconut and that’s it!

 

Enjoy Puto Bumbong!

 

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Tita Kathy’s tip:

 

If pirurutong is not available, use 2 cups of white sticky rice and 2 teaspoons of purple food color in the flavor of water or winged yam. Until next time!

 

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