Puto Bumbong Rice Cakes
Tagal ng paghahanda:
Tagal ng paghahanda
Tagal ng pagluluto
Puto Bumbong is a Philippine street food that is traditionally steamed in bamboo tubes and served during the holiday season. This classic treat is easy to become nostalgic for and this delicious, easy recipe helps take you back.
Recipe by: RG Enriquez of Astig Vegan
Photos by: Erika Galera
- 1 cup sweet black rice (also known as glutinous black rice)
- Water for soaking
- 2–2½ cups sweet rice flour (also known as glutinous rice flour), plus more
- Few pinches sea salt
- 1 pack (about 14 ounces) fresh grated mature coconut
- ¼ tasa ng vegan butter or coconut oil
- Muscovado sugar as a condiment
- Organic brown sugar as a condiment
Soak black rice in water overnight.
Transfer rice to a food processor or high-speed blender and pour with just enough water to cover the rice.
Blend until rice becomes powdered and the texture is like soft wet dough.
Transfer rice dough to a mixing bowl and add sweet rice flour and salt.
Using your hands or spatula, mix well to fully incorporate the flour. You should have a dough that could be formed into logs. If the dough is still too wet and soft, add more sweet rice flour.
Using your hands, form dough into small logs. Shape and size don’t have to be precise.
Steam for 8–10 minutes bamboo steamer (a steel steamer is okay). Alternatively, instead of steaming, you can drop the rice logs in a boiling pot of water. When they float, they’re done.
Place rice cake on a bed of fresh grated mature coconut and coat all sides.
Brush with vegan butter. You may also use coconut oil.
Serve with muscovado and organic brown sugar on top and on the side.