Puto Bumbong is a Filipino dessert traditionally made from sticky or glutinous rice and has a purple color, soaked in water and dried and then poured into bumbong (or bamboo tubes) and then steamed. The steaming causes the hot air to rise into the tube to cook the puto. This Filipino specialty is usually served during Christmas time and is topped with shredded coconut.
Ingredients:
- 1 cup glutinous rice
- 2 tsp purple ube
- 2 cups water
- panutsa (sugar cane sweet) or mascuvado (raw sugar)
Steps:
- Add ube or purple coloring to water
- Soak the rice in salted water for at least 4hrs
- Then strain the excess water out with a cloth (usually let sit overnight)
- Heat the steamer with enough water
- Put the mixture in bamboo tubes (bumbong)
- Use a lansungan or steamer to cook the mixture
- Steam for about 10mins or until done
- Push puto bumbong out of the tubes
- Top with shredded coconut and serve