Even without the traditional puto bumbong cooking equipment, we can still cook this favorite holiday delicacy.
Finally, you can make one at home when you’re craving. It’s easy, quick and delicious! Gotta try it soon.
The newest version or twist is the condense milk toppings with lots of grated cheese! They call it Cheesy Milky Puto bumbong! Super yummmy!
#LetsCookMGR #HappyHolidays #Greetings
Puto Bumbong (without Bamboo)
2 cups boiled and mashed Ube (Purple Yam)
1 cup Gata (Coconut Milk)
1 1/2 cup Malagkit (Glutinous Rice) flour
Shredded niyog (mature coconut)
Brown sugar (muscovado is also good)
In a blender place ube and gata. Blend until smooth.
In a bowl, place 1 and 1/4 cups of glutinous rice flour then add a pinch of salt.
Add the blended ube and mix well. Pour in water, little by little, to further mix the ingredients.
Mix the remaining 1/4 cup of malagkit flour and 1/2 water. Set aside
Over low heat, place the mixture in Step 3 in a non-stick pan and mix for around 3-5 minutes.
Pour the the malagkit-water mixture in Step 4 in the pan and continue stirring.
Continue stirring until dry and not sticking to the side of the pan. You can also take a piece and taste test it.
Place 3 tablespoons of the cooked mixture on the banana leaves and shape it like the regular puto bumbong.
Make at least three then brush with margarine and top with sugar and coconut.
You can add cheese for a modern flair to this native delicacy and others will even add a drizzle of condensed milk! Try it!
Puto Bumbong won’t be complete without Bibingka:
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