Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1/2 cup purple yam (ube) powder
- 1 1/2 cups water
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/4 cup grated coconut, toasted
- 1/4 cup muscovado sugar
Special equipment needed:
- Puto bumbong steamer
- Banana leaves, cut into rectangles
Step-by-step instructions:
1. In a bowl, mix the glutinous rice flour and purple yam powder together.
2. Gradually add the water to the flour mixture while stirring until it forms a smooth batter.
3. Pour the batter into the puto bumbong steamer and steam for 10-15 minutes or until cooked.
4. While steaming, mix the brown sugar and melted butter together in a small bowl.
5. Once the puto bumbong is cooked, remove it from the steamer and brush the brown sugar and butter mixture on top.
6. Sprinkle the grated coconut and muscovado sugar on top of the puto bumbong.
7. Serve hot wrapped in banana leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Steaming temperature: 100°C
Serving size:
- Makes 12-15 pieces
Nutritional information:
- Calories: 150 per serving
- Fat: 5g
- Carbohydrates: 25g
- Protein: 2g
Substitutions for ingredients:
- If purple yam powder is not available, you can use ube flavoring or extract.
- Instead of muscovado sugar, you can use regular brown sugar.
Variations:
- You can add pandan flavoring to the batter for a different flavor.
- You can also add a teaspoon of vanilla extract to the batter for added flavor.
Tips and tricks:
- Make sure to brush the brown sugar and butter mixture on the puto bumbong while it's still hot to allow the mixture to melt and seep into the puto bumbong.
- Toast the grated coconut in a pan over low heat until golden brown for added flavor.
Storage instructions:
- Store leftover puto bumbong in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the puto bumbong in the steamer for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the puto bumbong on a banana leaf-lined plate for a traditional look.
- You can also sprinkle some extra grated coconut on top for added texture.
Garnishes:
- You can garnish the puto bumbong with a small piece of toasted coconut or a small sprig of mint.
Pairings:
- Puto bumbong is traditionally served with hot chocolate or coffee.
Suggested side dishes:
- Puto bumbong is usually served as a dessert or snack on its own.
Troubleshooting advice:
- If the batter is too thick, add a little more water until it reaches a smooth consistency.
- If the puto bumbong is too dry, brush a little more butter on top before serving.
Food safety advice:
- Make sure to use clean and sanitized equipment when making the puto bumbong.
- Store leftover puto bumbong in the refrigerator to prevent spoilage.
Food history:
- Puto bumbong is a traditional Filipino dessert that is usually served during the Christmas season.
Flavor profiles:
- Puto bumbong has a sweet and nutty flavor from the brown sugar and grated coconut.
Serving suggestions:
- Serve the puto bumbong as a dessert or snack during the Christmas season.
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Region: Philippine