Ingredients
- 1 Kilogram malagkit (glutinous) rice, mixed with
- 125 grams ordinary rice
- 1 pc mature coconut, shredded
- butter or margarine
- violet food coloring
- banana leaves
- water
- salt
- sugar
Instructions
- Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour.
- Let dry overnight by putting inside a flour sack.
- Put something heavy on top to squeeze out water.
- Mixture is ready for cooking the following morning.
- Heat steamer (lansungan) with enough water.
- Put a small amount of rice mixture inside bamboo tubes(bumbong).
- Attached bamboo tubes to lansungan or steamer.
- When steam comes out of bamboo tubes, remove and immediately push out puto bumbong.
- Top with coconut shred and sugar before serving.
3 Responses to “Puto Bumbong”
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Do you have a better Puto Bumbong recipe?
December 22nd, 2009 at 6:57 am
I don’t have putobumbong steamer so as the bamboo tubes. Is there anyway to cook the putong without bamboo tubes?
Thanks
Celia
February 25th, 2010 at 12:27 am
At what stage or process will the butter or margarine will be mix?It’s not included in your instructions. Pls. advise..
May 17th, 2010 at 1:43 pm
you put the butter or margarine, when the bumbong are cooked, then add the shredded coconut and sugar.
you can cook the dough just like cooking palitaw,but instead of making the round dough balls, make them like the shape of the puto bumbong.it worked for me.