Puto Bumbong
Puto Bumbong brushed with margarine or butter and topped with grated coconut and muscovado sugar. Ahhh heaven! The subtle taste of the rice along with the coconut and sugar really creates a delicious treat.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Dessert, Snack
Cuisine: Filipino
Keyword: christmas snack, puto bumbong, street food
Servings: 20 Servings
Calories:
Author: Mia
- 1 ¾ cups glutinous rice flour
- ¾ to 1 cup coconut milk
- 1 tbsp ube flavoring
Toppings
- grated coconut
- grated cheese optional
- soften butter
- brown sugar
- condensed milk optional
Place glutinous rice and ube flavoring in a bowl then gradually add coconut milk until you form a dough. NOTE: Dough should be not too wet and not too dry.
Place inside the refrigerator and chill for a minimum of 30 minutes. While dough is chilling, cut a 5 pcs. of foil measuring approx. 8 x 4 inches. Then brush with butter to avoid sticking.
When chilled, grate the dough by using a cheese grater to make into grain-like pieces.
Scoop about 3 tbsp of the grated dough and place it in the middle of the foil.
Seal the foil making sure the grated dough inside is packed tightly and is in a tube shape. Finish all of the dough repeating the process.
Arrange them in a steamer and steam for 10 minutes at medium heat. Remove from steamer and take out from foil.
Place the contents over a piece of banana leaf. Spread butter all over and then top with freshly grated coconut and muscovado sugar. Bon Appetit!