PUTO BUMBONG

Name: How to cook PUTO BUMBONG:
Prep time: 35 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 cups Glutinous Rice Flour; 1 can Coconut Milk (room temperature); 1 tbsp Ube Flavoring; 4 tbsp Butter; 1 cup Grated Coconut; 1/2 cup brown sugar

Puto Bumbong is a festive Filipino snack, steamed in bamboo tubes. This is usually found being sold outside the church after the midnight mass in December. It has its own unique Topped with grated coconut and dark brown rice wrapped in banana leaves.

If you miss home this Christmas and miss this festive snack, try this recipe and find out how you like it.

How to cook PUTO BUMBONG:

Print Recipe

Prep Time 35

Cook Time 10

Total Time 40

Course Christmas food, Dessert, Snack, street food

Cuisine Asian, Filipino

Servings 6

Equipment

1 Foil cut into 9 X 9 inches each (or your own preference)
1 Cheese Greater
1 Steamer

Ingredients

2 cups Glutinous Rice Flour
1 can Coconut Milk room temperature
1 tbsp Ube Flavoring
4 tbsp Butter
1 cup Grated Coconut
1/2 cup brown sugar

Instructions

Combine glutinous rice, ube flavoring and coconut milk in a bowl to form soft dough and keep in the fridge for 20 mins.
2 cups Glutinous Rice Flour, 1 can Coconut Milk, 1 tbsp Ube Flavoring
Brush butter to each cut-up foil.
Great dough with cheese greater.
Place 3 tbsp of greated dough to each buttered foil. Roll and seal both ends.
Arrange them in the steamer and steam for 10 mins in medium heat.
Place unwrapped cooked puto bumbong to a serving dish. Spread butter and sprinkle with greated coconut and brown sugar on top before serving.
4 tbsp Butter, 1 cup Grated Coconut, 1/2 cup brown sugar