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Monday, December 7, 2009

Puto Bumbong


Puto Bumbong Season

Typically, Christmas can be seen with the colors of red and green. But, to us, Filipinos, Christmas is somewehat associated with the colors of of lilac and yellow. Why? because Christmas heralds the season of the puto bumbong and bibingka.

Puto Bumbong Filipino Delicacy
Puto Bumbong Image Via tipsnikatoto.blogspot.com
Puto Bumbong

Puto bumbong is formed by two words and characteristics; “puto” (steamed glutinous rice) and “bumbong” (bamboo canon or cylinder).


Puto bumbong is considered a delicacy and a part of Philippines Christmas atmosphere that has a unique preparation. It makes use of a “lansungan,” a heat steamer mounted on a pot of boiling water. It is kettle shaped with (ordinarily) two tubes that protrude and hold the “bumbong” or bamboo tubes filled with the needed ingredients and steamed through.

It takes only seconds for the puto bumbong to cook and the speed at which it is done is almost as fascinating as the taste.

Puto Bumbong Recipe Ingredients

* 1 kg Malagkit/galapong (glutinous) rice, mixed with 125 grams ordinary rice
* 1/5 tsp. Lilac or violet food coloring
* Pandan leaves
* Salt
* 1 pc Shredded mature coconut
* Butter or margarine
* Banana leaves
* Water
* Sugar

Puto Bumbong Cooking Instruction - How To Cook Puto Bumbong

1). Soak pre-ground malagkit/galapong or glutinous rice and ordinary rice mixture in salted water with lilac/violet food coloring for 1-4 hours. Let dry overnight by putting inside a flour sack.

2). Put something heavy on top to squeeze out water.

3). Mixture is ready for cooking the following morning.

4). Or to manually grind rice mix – Slowly grind using a stone grinder or manual grinder. Do not put too much water in while grinding. It will delay drying of milled ingredients. Too much water on the other hand will cause the mixture to be sticky. Put milled ingredients onto cotton cloth and tie corners of the cloth. Let drip. When the mixture is almost dried, press by using a heavy object to remove excess water. Let stand overnight.

5). Place pandan leaves in water to be steamed. Heat steamer (lansungan) with enough water.

6). Put a small amount of rice mixture inside bamboo tubes (bumbong) about3/4’s full.

Enjoy your puto bumbong!

4 comments:

♡u8mypinkc00kies♡ said...

YUMM!! i like it with grated coconut and white/ brown sugar. don't like muscovado e.

Valerie Deveza said...

Weee.. my favorite!

Teresa Martinez said...

Puto bumbong is really identified with Christmas more than any other time of the year thus it is food that usually brings back happy memories.

Wendy said...

Is there any other kitchen tools to cook puto bum bong?

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