Filipino Puto Bumbong Recipe Very Easy

Filipino Puto Bumbong

Puto bumbong has turned into a top choice in a Filipino Christmas. It seems like it has turned into a symbol. Each and every quarter of the year starting in late October stockpiles spring up selling these yummy treats and individuals will rush to experience them. It’s anything but a Filipino Christmas without them on the gala table. Yet, did you at any point get inquisitive with regards to how it is cooked and why it is called that way? Peruse on to this Puto Bumbong Recipe to discover.

Puto bumbong is one of the numerous puto variations in the Philippines. Puto is a steamed rice cake that is customarily produced using a marginally matured rice mixture. Bumbong, then again, is a bamboo tube. Puto bumbong is a rice cake steamed in a bamboo tube and that is the reason it is designated “Puto Bumbong”. Its fundamental fixing is the tacky rice called pirurutong which is profound purple to practically dark in shading. This gives the delicacy a remarkable purple tone. Pirurutong is blended in with a bigger proportion of white glutinous rice. Ordinary white rice may likewise be utilized to give the dish a less chewy consistency.

The rice grains are absorbed water overnight, generally salted water, to give it a somewhat acidic matured lingering flavor. It is then depleted and pressed in a bamboo tube lubed with oil or spread and afterward steamed. At the point when steam came out from the cylinder, it implies the puto is prepared.

Plans utilizing elective fixings have arisen. Purple sweet potato is utilized rather than “pirurutong” or once in a while the white glutinous rice and afterward added with food shading. Yet, these assortments are normally disliked on the grounds that it is thought of as inauthentic.

This rice cake is normally sold outside chapels during Simbang Gabi. It is a night mass which is a reflection nine-day series of Masses rehearsed by Filipino Catholics and Aglipayans in the Philippines fully expecting Christmas. Different sorts of rice cakes are likewise sold like bibingka, suman malagkit, and puto with cheddar.

In this Puto Bumbong Recipe, we will attempt to catch the conventional taste of the Filipino Christmas most loved treats.

INGREDIENTS

  • 1 cup sticky purple rice or pirurutong

  • 1 1/2 cups glutinous white rice (malagkit)

  • 2/3 cup long-grain purple rice

  • 5 cups water for soaking the rice

  • 1/2 tbsp salt

  • butter or cooking oil (for greasing the bamboo tube)

For toppings

  • 3/4 cups muscovado sugar or panutsa

  • 1 cup freshly grated coconut

  • 1/2 cup softened butter

  • cheese (optional)

Equipment

puto bumbong steamer (Lansing an), food processor, or blender (optional)

INSTRUCTIONS

  • Pour water into a bowl. Add salt. Mix the rice grains and soak them for up to 10 hours or overnight.

  • Drain the water.

  • Grind the rice grains in a food processor or blender for up to 10 minutes. (This part is optional. You can cook puto bumbong even without grinding it.)

  • Fill the steamer with water until it’s halfway and let it boil.

  • Prepare the bamboo tube by greasing it with butter or oil. Fill each tube with the mixture until full. Do not compress to let the steam pass through.

  • When the water is boiling, arrange each bamboo tube on the steamer. Cook until steam starts to come out from the tube.

  • When steam is coming out from the tube, it is ready. Remove the tubes and shake them on a plate or banana leaf to let the puto bumbong fall or use a thin stick.

  • Topped it with butter, grated coconut, panutsa or brown sugar, and cheese.

  • Serve hot.

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