A trouble-free and non-traditional puto bumbong recipe that does not need a lansungan: Ingredients for Making Puto Bumbong banana leaves – cut into 2 square pieces coconut meat – fresh and grated; 2 tablespoons margarine or butter – 1 tablespoon muscovado sugar or panutsa(sugar cane sweet) – 2 tablespoons pandan leaves – 1 stalk pirurutong or purple-brown aromatic sticky rice – ½ cup white sticky rice – 1 cup water – about 4 cups Note: 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. Tools for Making Puto Bumbong aluminum foil for covering heavy-duty paper 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 Preparations for Puto Bumbong Part 1 Wash the white sticky rice and pirurutong with water then drain. When the white sticky rice and pirurutong are already cleaned, place them in a pot. Fill the pot with water up to about one inch from the top surface of the rice. Soak the rice overnight or for at least eight hours. Part 2 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. Wait until most of the liquid from the rice in the cloth is drained. This should take at least four hours. Instructions for Making Puto Bumbong Get the moist rice mixture from the muslin or cheese cloth and place it in a large-sized mixing bowl. Crush the rice mixture by hand until its texture becomes consistent. Place pandan leaves into a pot. Pour water into the pot. Place the heavy-duty paper 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 heavy-duty paper. Cover the pot and let the mixture steam for 60 seconds or up to two minutes. Scoop out the steamed rice cake and place on banana leaves. Flavor the rice cake with muscovado sugar or panutsa, butter or margarine, and grated meat of fresh coconuts. Or through this method: Puto Bumbong Ingredients: Ingredients: 1 Pack (400 grams) glutinous rice flour 2 Packs (115 grams) purple yam powder 2 1/2 Cups of water Brown sugar or mascuvado (raw sugar) Banana leaves Grated coconut Puto Bumbong Cooking Instructions: Prepare steamer with enough water for steaming.In a large bowl, combine purple yam powder and glutinous rice flour , Mix together until well combined.Gradually add enough water to the rice flour to make a dough. Knead until smooth.Pinch off about 2 tablespoons of the dough, using your hands make a ball and roll into a round and long shape, about 4 to 5 inches in long.Spread margarine or butter in a heat proof plate and layered the dough, steam for 3-4 minutes or until done.Apply margarine or butter then roll in shredded coconut and serve with muscovado sugar.
Posted on: Mon, 03 Nov 2014 00:03:35 +0000
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