Puto Bumbong
If you're a mom, or know someone who is, then you probably have had to make your way through the tedious task of making rice cakes from scratch for Christmas. And when it comes to cooking in general, most moms would rather be doing anything else besides making puto bumbong! But with this recipe, not only will these rice cakes turn out perfect every time but they'll also be ready in no time at all. So if you're feeling overwhelmed by the holiday season and need a break from cooking? Get baking!
Equipment
- Steamer
Ingredients
- 800 g Glutinous Rice Flour
- 230 g Ube Powder
- 5 cups Water
- 30 g Ube Purple Yam Flavor Emulco
- Fresh Coconut Grated
- Muscovado Sugar
- Chef's Gourmet Premium Cheese Grated
- Hicaps Buttercream Softened
Instructions
- Combine glutinous rice flour and ube powder.800 g Glutinous Rice Flour, 230 g Ube Powder
- Slowly,add in water while continuously mixing until you form a dough.5 cups Water
- With the remaining water, mix Yam Emulco until fully dissolved.30 g Ube Purple Yam Flavor Emulco
- Proceed in adding more colored water until you reach your desired consistency.
- Dough should not be too wet or too dry.
- You can add more glutinous rice flour if needed.
- You can form the dough into small balls for easy handling.
- Prepare banana leaves, spread softened Hicaps Buttercream to prevent it from sticking.Hicaps Buttercream
- Scoop puto bumbong mixture depending on your desired size.
- Spread it into thin log then seal the edges of your banana leaves.
- Arrange on your steamer and steam for 10mins.
- Once ready, arrange puto bumbong on your serving plate.
- Spread Hicaps Buttercream on top while still warm.
- Garnish with freshly grated coconut, muscovado sugar and grated Chef's Gourmet Premium Cheese.Fresh Coconut, Chef's Gourmet Premium Cheese, Muscovado Sugar
- Serve warm.
Video
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