Puto Bumbong Recipe

Cooking Directions

• STEP 1.Soak the glutinous rice in water overnight.
• STEP 2.Drain the rice and grind it into a fine powder.
• STEP 3.Mix the rice powder with purple yam and coconut milk to form a smooth batter.
• STEP 4.Pour the batter into bamboo tubes and steam for about 20 minutes.
• STEP 5.Remove the puto bumbong from the bamboo tubes and serve with butter, grated coconut, and muscovado sugar.

Cooking Tips

• Make sure to soak the rice overnight to achieve the right texture.
• If you don't have bamboo tubes, you can use banana leaves as an alternative.
• Serve the puto bumbong while it's still warm for the best taste and texture.

Storage and Serving

• Puto Bumbong is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
• To reheat, steam the puto bumbong for a few minutes until heated through.
• Serve the puto bumbong as a dessert or snack during special occasions or as a sweet treat any time of the year.