Servings: 6-8 pieces of puto bumbong
- 1 cup glutinous rice
- 2 tsp purple food color (ube)
- 2 cups water
- muslin cloth
- sifter or strainer
- 2 pcs bamboo tube (bumbong)
- steamer for making puto
- Soak glutinous rice in water overnight.
- Grind the soaked rice. (see bibingka how)
- Mix food color while the glutinous rice is being ground.
- Wrap the ground glutinous rice on a piece of muslin cloth and place it in a strainer to drain excess liquid.
- Another technique in draining excess liquid is by pressing a heavy object that has been placed over the muslin cloth.
- Once the ground rice has slightly dried, rub it against the screen of a strainer to produce coarse grained rice flour.
- The rice flour for making puto bumbong is now ready to cook.
- Fill each bamboo tube (bumbong) with just enough glutinous rice and put them into the steamer.
- See to it that the steamer contains boiling water.
- Steam rice flour in the bamboo tubes for 10 minutes.
- Once cooked, shake out the contents of each bamboo tube or remove the cooked glutinous rice from the bumbong with the help of a knife.
- Spread butter on the puto bumbong and place a small piece of panutsa (sugar cane sweets).
- Add a small amount of grated coconut before serving.
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