Puto Bumbong

Puto Bumbong is a type of Puto or Rice Cake named after the bamboo tube.  It is unusual among puto, being sticky and having a long thin shape and purple color.  Traditionally it is made of glutinous rice, soaked in salted water and dried overnight.  Pour in bamboo tubes or Bumbong and then steamed until done.  It is served with grated coconut, raw sugar and pinipig!

1  cup glutinous rice

2  teaspoons purple food color (ube)

2  cups water

Panutsa ( sugar cane sweet) or Mascuvado (raw sugar)

pinipig

• Soak glutinous rice in water overnight.
• Grind the soaked rice.
• Mix food color while the glutinous rice is being ground.
• Wrap the ground glutinous rice on a piece of muslin cloth and place it in a strainer to drain excess liquid. Another technique in draining excess liquid is by pressing a heavy object that has been placed over the muslin cloth.
• Once the ground rice has slightly dried, rub it against the screen of a strainer to produce coarse grained rice flour.
• The rice flour for making puto bumbong is now ready to cook.
• Fill each bamboo tube (bumbong) with just enough glutinous rice and put them into the steamer. See to it that the steamer contains boiling water.
• Steam rice flour in the bamboo tubes for 10 minutes.
• Once cooked, shake out the contents of each bamboo tube or remove the cooked glutinous rice from the bumbong with the help of a knife.
• Spread butter on the puto bumbong and place a small piece of panutsa (sugar cane sweets) or 1 tbsp. of mascuvado (raw Sugar)
• Add a small amount of grated coconut and pinipig before serving.
  
  
   

Puto Pao

My mom loves to cook.... this is one of her favorite recipes... PUTO PAO!  She made some putos on November 1, 2010 for the All Saint's Day. We went to San Pedro Memorial Park with my other relatives to visit our departed loved ones.

PUTO PAO

4 cups all-purpose flour

4 tablespoons baking powder

2 cups sugar

1/4 teaspoon fine salt

2 cups evaporated milk

2 cups water

Cheese or salted eggs, optional

1.  Sift all dry ingredients together.

2.  Blend milk and water.  Slowly add to dry ingredients.  Blend thoroughly.

3.  Place 3/4 batter in puto molders.  Place molders uncovered and steam for 15 minutes.

Puto Balanghoy Kayo Diyan. . .

PUTO BALANGHOY or Steamed Cassava Cake With Coconut Custard Topping is one of my favorite native delicacies.  It is good for dessert or snack.  Yummy :)

Puto Balanghoy Ingredients:
1/2 cup brown sugar
1 pc. coconut grated
1 kilo cassava grated squeezed dry
1 cup water
1 301ml can CARNATION CONDENSADA (Condensed milk)
2/3 cup pinipig toasted combined with
1/3 cup desiccated coconut, toasted

Puto Balanghoy Procedures:
1. Combine brown sugar and 1 cup of the grated coconut and cassava. Put approximately 3/4 cup of the cassava mixture in the coconut shell and cover with aluminum foil. Steam for 15 minutes until cooked. Unmold to a serving dish and cover with foil while making the rest of the puto.

2. For the topping: Add the water to the remaining grated coconut and extract the coconut milk. Combine Condensada and coconut milk in a small saucepan. Cook over medium heat, stirring constantly, until thick. Pour mixture on top of the puto. Sprinkle pinipig-coconut mixture on top. Serve warm.