How to make Sticky Rice Cake Without A Bamboo Steamer I Sticky Rice Cake

Puto Bumbong Without A Bamboo Steamer
Puto Bumbong is a favorite Filipino native delicacies made from glutinous rice flour or malagkit. It is usually eaten after midnight mass or simbang gabi (misa de gallo). It is a purple colored sticky rice cake cook in a bamboo tube or cylindr. It is served topped with margarine or butter, fresh grated coconut meat (niyog), white sugar or brown sugar.
You don’t have to wait for Christmas to be able to eat this delicious delicacy because you can do it whenever you like at your own home even without a bamboo steamer. It’s super easy!

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Puto Bumbong Without A Steamer Recipe

Ingredients
3 ½ cup glutinous rice flour
1 1/3 cup of water
2-3 tsp violet food color (or until you reach desired color)

Toppings:
Margarine or butter
Fresh grated coconut meat (niyog)
White sugar or brown sugar
Grated cheese (optional)

Materials:
Steamer
Banana leaves or aluminum foil (Wash the banana leaves then dry and run the leaves through heat
before greasing)

Procedure
1. Grease banana leaves with margarine or butter then set aside. Before greasing be sure you’ve
Already wash, dry and run the banana leaves through heat so it won’t break easily. You can
Also use aluminum foil if banana leaves is not available, just grease it well.
2. In a bowl mix together glutinous rice flour (malagkit) ,water and violet food color. You can also use purple yam powder or fresh boiled yam(ube) for color and flavor if available. In my experience using liquid ube flavoring doesn’t taste like ube at all, I don’t like its taste and smell.
3. Mix well until it become like play dough in consistency.
4. Roll dough into a ball then shape into a log. Then put it over greased banana leaves. Repeat process until you finish all the dough. Transfer it in the steamer with the banana leaves to see if it will fit.
5. Steam puto bumbong in low heat for 3-4 minutes. Wrap lid with cotton cloth or cheese cloth to avoid water dripping to the puto bumbong.
6. Stack 3 pieces of puto bumbong together. Spread margarine or butter on top while still hot. Put some fresh grated coconut meat (niyog) and sprinkle some sugar either white or brown sugar, you can also use muscovado sugar. To finish top it with grated cheese, believe me it’s more delicious with the addition of cheese but this is only optional.

Enjoy!

Camera I am using is Canon Ixus 132

Editing software: Movie Maker
Filmora 8.3.1

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