A popular native delicacy during Christmas time in the Philippines- puto bumbong. Its sweet taste and chewy texture will surely make you want to eat more especially when it is partnered with hot chocolate or coffee.
For the puto bumbong:
- 1 1/2 cup malagkit (glutinous rice) flour
- 2 cups boiled and mashed ube (purple yam)
- 1 cup gata (coconut milk)
- Banana leaves
For the toppings:
- Shredded niyog (mature coconut)
- Brown sugar (muscovado is also good)
- Cheese (optional)
- In a blender place ube and gata. Blend until smooth.
- In a large mixing bowl, place 1 1/4 cups of glutinous rice flour then add a pinch of salt. Add the blended ube and mix well. Pour in some water, little by little, to further mix the ingredients. Set aside.
- In a separate bowl, mix the remaining 1/4 cup of glutinous rice flour and 1/2 cup water. Set aside
- In a non-stick pan over low heat, place the mixture in step 2 and mix for around 3-5 minutes.
- Pour the malagkit-water mixture in step 3 in the pan and continue stirring.
- Continue stirring the mixture until dry and not sticking to the side of the pan. You can also take a piece and taste-test it.
- Place 3 tablespoons of the cooked mixture on the banana leaves and shape it like the regular puto bumbong.
- Make at least three then brush with margarine and top with sugar and coconut. You can add cheese for a modern flair to this native delicacy.
- Serve and enjoy your puto bumbong!
You might like this recipe too: Putong Bigas