Puto Bumbong is a traditional Philippine dessert, often served during the Christmas season. This steamed purple rice cake, traditionally made in bamboo tubes ( bumbong ), has a chewy texture and a slightly sweet taste. The filling is made from grated coconut, butter and muscovado sugar. Naturally gluten-free thanks to its glutinous rice flour base, this dessert is a perfect option for people following a gluten-free diet.
Ingredients
Preparation
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Prepare the dough: In a large bowl, combine the glutinous rice flour, purple rice flour, salt, coconut milk and water. Mix until you obtain a thick and homogeneous paste. If you don't have purple rice flour, add a few drops of purple food coloring or beet juice to recreate the traditional shade of Puto Bumbong.
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Form the rolls: Take a small portion of dough (about a tablespoon) and shape it into a small roll or cylinder, about 8 to 10 cm long. Repeat until the dough is used up.
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Steam cooking: Heat water in a steam cooker or couscous maker. Place the rolls on a rack or directly on banana leaves or parchment paper placed in the steamer. Steam for 15 to 20 minutes, or until the rolls are tender and slightly translucent.
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Presentation and garnish: Once cooked, place the Puto Bumbong on banana leaves for a traditional presentation. Brush them with melted butter to give them a nice shine. Sprinkle generously with grated coconut and muscovado sugar or grated cheese for an even more typical version.
Philippine Puto Bumbong Recipe, Gluten-Free Glutinous Rice Cake Recipe
