There are many varieties of "puto" or steamed rice cake. I've already touched on the Puto Binan of my mom's hometown, I've posted a recipe for puto on my blog and today's post is about Puto Bungbong. Many Filipinos associate Christmas time with Puto Bungbong (or Bumbong), similar to how fruitcake and eggnog make an appearance in an American Christmas.
1 kg Malagkit/galapong (glutinous) rice, mixed with 125 grams ordinary rice
1/5 tsp. Lilac or violet food coloring
1 pc shredded mature coconut
- 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.
- Put something heavy on top to squeeze out water. Mixture is ready for cooking the following morning.
- 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.
- Place pandan leaves in water to be steamed. Heat steamer (lansungan) with enough water.
- Put a small amount of rice mixture inside bamboo tubes (bumbong) about 3/4 full. Steam for a few minutes. Serve warm with coconut and sugar.