How to make puto bumbong
Improvised Way of Preparing Puto Bumbong
Filipinos living outside of the Philippines make puto bumbong with just strainers, aluminum foil-covered heavy-duty paper like cardboard, and pots filled with water.
Since this improvised way does not make use of bamboo tubes, then the shape of the end-product is naturally not cylindrical but rather cup-like.
Still, the taste is absolutely the same as the puto bumbong prepared in bamboo tubes.
Here is a trouble-free and non-traditional puto bumbong recipe that does not need a lansungan.
Ingredients for Making Puto Bumbong banana leaves – cut into 2 square pieces coconut meat – fresh and grated; 2 tablespoons margarine or butter – 1 tablespoon muscovado sugar or panutsa(sugar cane sweet) – 2 tablespoons pandan leaves – 1 stalk pirurutong or purple-brown aromatic sticky rice – ½ cup white sticky rice – 1 cup water – about 4 cups
Note: If pirurutong is not available, use 2 cups of white sticky rice and 2 teaspoons of purple food color in the flavor of water or winged yam.
Tools for Making Puto Bumbong aluminum foil for covering heavy-duty paper heavy-duty paper cut into circles and with a circular opening in the middle (opening should be big enough for a small-sized strainer to fit inside) large-sized mixing bowl medium-sized strainer muslin or cheese cloth pot large enough to hold water small-sized strainer
Preparations for Puto Bumbong
Part 1
Wash the white sticky rice and pirurutong with water then drain.
When the white sticky rice and pirurutong are already cleaned, place them in a pot.
Fill the pot with water up to about one inch from the top surface of the rice.
Soak the rice overnight or for at least eight hours.
Part 2
Place the soaked rice in a blender and blend until grainy.
Place the grainy rice in a muslin or cheese cloth.
Tie the cloth and place it on a medium-sized strainer.
Wait until most of the liquid from the rice in the cloth is drained. This should take at least four hours.
Filipinos living outside of the Philippines make puto bumbong with just strainers, aluminum foil-covered heavy-duty paper like cardboard, and pots filled with water.
Since this improvised way does not make use of bamboo tubes, then the shape of the end-product is naturally not cylindrical but rather cup-like.
Still, the taste is absolutely the same as the puto bumbong prepared in bamboo tubes.
Here is a trouble-free and non-traditional puto bumbong recipe that does not need a lansungan.
Ingredients for Making Puto Bumbong banana leaves – cut into 2 square pieces coconut meat – fresh and grated; 2 tablespoons margarine or butter – 1 tablespoon muscovado sugar or panutsa(sugar cane sweet) – 2 tablespoons pandan leaves – 1 stalk pirurutong or purple-brown aromatic sticky rice – ½ cup white sticky rice – 1 cup water – about 4 cups
Note: If pirurutong is not available, use 2 cups of white sticky rice and 2 teaspoons of purple food color in the flavor of water or winged yam.
Tools for Making Puto Bumbong aluminum foil for covering heavy-duty paper heavy-duty paper cut into circles and with a circular opening in the middle (opening should be big enough for a small-sized strainer to fit inside) large-sized mixing bowl medium-sized strainer muslin or cheese cloth pot large enough to hold water small-sized strainer
Preparations for Puto Bumbong
Part 1
Wash the white sticky rice and pirurutong with water then drain.
When the white sticky rice and pirurutong are already cleaned, place them in a pot.
Fill the pot with water up to about one inch from the top surface of the rice.
Soak the rice overnight or for at least eight hours.
Part 2
Place the soaked rice in a blender and blend until grainy.
Place the grainy rice in a muslin or cheese cloth.
Tie the cloth and place it on a medium-sized strainer.
Wait until most of the liquid from the rice in the cloth is drained. This should take at least four hours.