Puto Bumbong
A purpled-colored sweet cooked in tubes that are placed on a special steamer-cooker. When cooked, they are removed from the bamboo tubes, spread with butter and sprinkled with sugar and niyog (grated coconut). They are then wrapped in wilted banana leaves which keeps them warm and moist until they are ready to be eaten. Like Bibingka, Puto Bumbong is inexorably linked with Simbang Gabi--the dawn mass on the nine days preceding Christmas.
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Ingredients: 3 tbsp pirurutong (purple glutinous rice),
1 cup ordinary glutinous rice, 2 cup water
For topping:
grated coconut, sugar, margarine
Procedure:
- Soak ingredients in about two cups of
water a few hours, then grind together.
- Wrap around mixture in cheesecloth,
place in colander and put weight over it to hasten drying.
- When mixture is dry, pass through a
sieve.
- Fill bamboo puto tubes 3/4 full with
dry mixture (fill lightly - do not pack) and steam into puto bumbong steamer.
- Remove from the tube by shaking off.
- Serve hot with grated coconut, sugar
and margarine.
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