Puto Bumbong

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the purple glutinous rice and white glutinous rice in a large bowl.

2. 2

   Rinse the rice thoroughly under cold running water until the water runs clear.

   Ca. 2 min.

3. 3

   Add the water to the rice and stir in the ube extract until evenly distributed.

   Ca. 1 min.

4. 4

   Cover the bowl and let the rice soak for at least 4 hours, or preferably overnight, at room temperature.

   Ca. 4 t.

   Kokkens note: Soaking helps to soften the rice and ensures a tender texture.

5. 5

   Drain the soaked rice thoroughly using a fine-mesh sieve.

   Ca. 1 min.

   Kokkens note: Ensure as much water as possible is removed.

6. 6

   Prepare a steamer by filling the bottom pot with water and bringing it to a boil.

   Ca. 5 min.

   Kokkens note: Place a banana leaf or parchment paper on the steamer rack to prevent sticking.

7. 7

   Place small portions of the drained rice onto the prepared steamer rack, forming thin log shapes. Do not overcrowd the steamer.

   Ca. 2 min.

   Kokkens note: Traditional Puto Bumbong uses bamboo tubes, but logs or small mounds work well in a standard steamer.

8. 8

   Steam the rice for 10-15 minutes, or until cooked through and tender.

   Ca. 15 min.

   Kokkens note: The rice should be soft and slightly sticky.

9. 9

   Carefully remove the steamed puto bumbong from the steamer.

   Ca. 1 min.

   Kokkens note: They will be hot, use tongs or a spatula.

10. 10

    Brush each piece of puto bumbong with melted vegan butter, if using.

    Ca. 1 min.

11. 11

    Sprinkle generously with muscovado sugar and fresh shredded coconut.

    Ca. 1 min.

    Kokkens note: Adjust the amount of sugar and coconut to your preference.

12. 12

    Serve immediately while warm.