Characterized by it's purple hue because of its quintessential partner - ube or purple yam, Puto Bumbong is very synonymous with the Pinoy Christmas. It is part of the Holiday gastronomic scene especially during 9-day early morning mass called Simbang Gabi. . Its named as such because of the usage of bamboo as steaming "vessel" for the native delicacy. Placed on banana leaves, it is then topped sugar, shredded coconut, margarine and even cheese.
Here's a simple recipe that could start your gastronomic love affair with the native delicacy even if it isn't Christmas. And you can cook puto bumbong even without the bumbong or bamboo tubes!
- 2 cups boiled and mashed Ube (Purple Yam)
- 1 cup Gata (Coconut Milk)
- 1 1/2 cup Malagkit (Glutinous Rice) flour
- Banana leaves
- Shredded niyog (mature coconut)
- Brown sugar (muscovado is also good)
- In a blender place ube and gata. Blend until smooth.
- In a bowl, place 1 and 1/4 cups of glutinous rice flour then add a pinch of salt.
- Add the blended ube and mix well. Pour in water, little by little, to further mix the ingredients
- Mix the remaining 1/4 cup of malagkit flour and 1/2 water. Set aside
- Over low heat, place the mixture in Step 3 in a non-stick pan and mix for around 3-5 minutes.
- Pour the the malagkit-water mixture in Step 4 in the pan and continue stirring.
- Continue stirring until dry and not sticking to the side of the pan. You can also take a piece and taste test it.
- Place 3 tablespoons of the cooked mixture on the banana leaves and shape it like the regular puto bumbong.
- Make at least three then brush with margarine and top with sugar and coconut. You can add cheese for a modern flair to this native delicacy.