Puto Bumbong

Priprema

Sastojci

Postupak

Korak po korak

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.

   Oko 2 min

3. 3

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

   Oko 1 min

4. 4

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

   Oko 4 h

   Napomena kuhara: Soaking helps to soften the rice and ensures a tender texture.

5. 5

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

   Oko 1 min

   Napomena kuhara: 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.

   Oko 5 min

   Napomena kuhara: 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.

   Oko 2 min

   Napomena kuhara: 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.

   Oko 15 min

   Napomena kuhara: The rice should be soft and slightly sticky.

9. 9

   Carefully remove the steamed puto bumbong from the steamer.

   Oko 1 min

   Napomena kuhara: They will be hot, use tongs or a spatula.

10. 10

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

    Oko 1 min

11. 11

    Sprinkle generously with muscovado sugar and fresh shredded coconut.

    Oko 1 min

    Napomena kuhara: Adjust the amount of sugar and coconut to your preference.

12. 12

    Serve immediately while warm.