Filipino Native Food · Holiday Recipes · Kakanin

Puto Bumbong

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Puto Bumbong
Puto Bumbong

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. #LetsCookMGR

Traditional Way of Cooking Puto Bumbong
Traditional Way of Cooking Puto Bumbong Photo by 4eversimply

 

Ingredients for Puto Bumbong:

Puto:

2 cups boiled and mashed Ube (Purple Yam)
1 cup Gata (Coconut Milk)
1 1/2 cup Malagkit (Glutinous Rice) flour
Salt
Water
Banana leaves

Toppings:

Shredded niyog (mature coconut)
Margarine
Brown sugar (muscovado is also good)
Cheese

 

Mama’s Guide Instructions:

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.

 

Credits:
Iloilo Blogspot

Photo by: genesismistica

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