I have been thinking of which recipe I could share with you for a couple of days now and since the Christmas season has pretty much affected my thoughts; I figured that I'd share a recipe for my favorite Filipino Christmas treat!
Puto Bumbong is something very special and nostalgic to me. Every time December came around, I couldn't wait to have this dish again. Customarily, church goers consume puto bumbong following midnight mass (along with other traditional treats). It's my absolute favorite Christmas treat not only because I genuinely love its taste but it's also a lot of fun to watch it get prepared (think cotton candy). I think that you'd find it quite interesting.
From my childhood to your Recipe Collective
Puto Bumbong Ingredients:
Ingredients:
1/2 cup pirurutong, violet glutinous rice
1 cup white glutinous rice
1 stalk pandan leaves
margarine
muscovado sugar
grated fresh coconut
banana leaves
Mix the 2 types of rice together, wash and rinse. In a big bowl place rice and cover with water up to 1” above the rice level and soak for overnight. Pour the soaked rice together with the soaking water in a big blender, blend/ground until smooth, or until the ground rice texture is similar to a fine sand. Pour the mixture on a large piece of muslin, katcha or cheese cloth twist the cloth and securely tie ends. Place on a colander and place onother colander over the ground mixture pouch. Put something heavy over the top colander to weight down and drain the unwanted liquid for at least 4 hours or when all the liquid has drain down. Remove the damp galapong mixture from the cloth and transfer into a big bowl, crumble the semi dried galapong to a uniform consistency. Pour water to the steaming pan, add in the pandan leaves and bring to a boil. Now place the steaming board over pan. Brush sieve with margarine and loosely fill with the galapong mixture up to the sieve neck. Place the filled sieve in the steamer vent/hole. Cover with the pan lid and steam for 1-2 minutes. Using a spoon carefully scoop out the rice cake and serve on banana leaves, topped with margarine, grated coconut and muscovado sugar.
* Original recipe courtesy of http://www.overseaspinoycooking.net/2009/12/puto-bumbong.html *
Here's a link to a video of the traditional way of making it http://www.youtube.com/watch?v=wggio6sf-PM
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