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How to cook PUTO BUMBONG:

Print Recipe
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 40 minutes
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

Notes

Store in a sealed container in the fridge and consume within 2 days.
Reheat in a steamer in moderate heat for 10 mins before serving.
Microwave reheating instruction: Reheat in a microwave safe dish for 3 mins in full power.