Puto bumbong
Prep Time:
35 mins
Cook Time:
15 mins
Serves:
Level:
Moderate
About the Recipe
Puto bumbong is a type of puto that is popular in the Philippines, especially during Christmas season. It is made from glutinous rice flour, coconut milk, and purple yam (ube) flavoring, and it is typically cooked in bamboo tubes or bumbong in Tagalog.
Ingredients
2 cups of glutinous rice flour
1/2 cup of sugar
1 1/2 cups of coconut milk
1/4 cup of purple yam (ube) flavoring
banana leaves, cut into strips
grated coconut (optional)
Preparation
In a mixing bowl, combine the glutinous rice flour, sugar, coconut milk, and ube flavoring. Mix well until the batter is smooth and lump-free.
Line the bamboo tubes or molds with banana leaves, making sure that they are tightly packed and secured in place.
Fill the bamboo tubes or molds with the batter, leaving about 1/4 inch of space on top.
Prepare your steamer and bring the water to a boil.
Place the bamboo tubes or molds into the steamer and steam for 10-15 minutes, or until a toothpick inserted into the center of the puto comes out clean.
Remove the bamboo tubes or molds from the steamer and let the puto cool for a few minutes before removing them from the molds.
Serve the puto bumbong while still warm, optionally topped with grated coconut.
Enjoy your delicious puto bumbong as a festive snack or dessert!
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