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 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert, Snack
Cuisine: Filipino
Servings: 20 Servings
Ingredients
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
Instructions
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.
Using a cheese grater. Grate the dough to make into grain-like pieces.
cut a foil measuring to approx. 8 x 4 inches. Then brush with butter to avoid sticking.
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!