PUTO BUMBONG with PURPLE YAM without Bamboo Tube Steamer

Puto Bumbong: A Taste of the Philippines, Anytime

Puto Bumbong


Longing for a taste of the Philippines?


There's nothing quite like the enchanting allure of the Christmas season in the Philippines.

 It's a time of cherished traditions, family gatherings, and a symphony of flavors that tantalize the senses. Among the many culinary treasures that emerged during this festive period, Puto Bumbong stands as an undisputed star. This vibrant purple rice cake is a quintessential taste of the holidays, a beloved treat that encapsulates the spirit of the season.

Traditionally crafted by steaming a mixture of purple and white glutinous rice within bamboo tubes, Puto Bumbong is a seasonal delight typically savored from September to December. Its unique combination of textures and flavors, coupled with the joyous ambiance of the holidays, creates an unforgettable culinary experience.

But why limit yourself to enjoying this delectable treat only during the Christmas season? With a little culinary creativity, you can savor the magic of Puto Bumbong year-round. We're excited to share a recipe that allows you to recreate this Filipino gem in your own kitchen, without the need for traditional bamboo tubes. Get ready to embark on a flavor-filled journey as we guide you through the process of making this beloved rice cake.


Recipe Video:



PUTO BUMBONG with PURPLE YAM without Bamboo Tube Steamer

Yields: Approximately 6 servings

Prep time: 30 minutes
Cook time: 45 minutes

Ingredients:

  • 1 1/2 cups White Glutinous rice
  • 1 cup Purple Glutinous rice (pirurutong)
  • 1 tbsp. sea salt
  • 2 cups Purple yam, boiled and grated

For Toppings:

  • Fresh coconut, grated
  • Muscovado or brown sugar
  • Margarine

Instructions:

  1. Soak the rice: In a large bowl, combine the white and purple glutinous rice. Cover with water and let soak overnight.
  2. Drain and grind: Drain the soaked rice and grind it into a fine powder using a food processor or blender.
  3. Combine ingredients: In a large bowl, mix the ground rice with the grated purple yam and sea salt.
  4. Steam the Puto Bumbong: Transfer the rice mixture into heat-safe bowls or molds. Cover with foil or lids. Steam for 45 minutes or until the Puto Bumbong is cooked through.
  5. Serve: Unmold the Puto Bumbong onto banana leaves or serving plates. Top with generous amounts of grated coconut, muscovado sugar, and margarine.

Tips:

  • For a richer flavor, you can add a splash of coconut milk to the rice mixture.
  • If you don't have purple yam, you can use ube extract or powder for color and flavor.
  • Experiment with different toppings like sweetened condensed milk, cheese, or even chocolate syrup.


A Brief History of Puto Bumbong

Puto Bumbong is believed to have originated from the Philippines, where it has been a beloved treat for centuries. The use of bamboo tubes for steaming the rice cake is a traditional method that adds a distinct flavor and aroma. While the exact origins of Puto Bumbong are unclear, it is often associated with harvest festivals and religious celebrations.
Serving Suggestions

Puto Bumbong is traditionally enjoyed as a snack or dessert. It is often served warm with a variety of toppings, such as grated coconut, muscovado sugar, and butter. For a more indulgent treat, you can add a drizzle of condensed milk or a scoop of ice cream. Puto Bumbong also pairs well with hot chocolate or coffee.

Whether you're celebrating a special occasion or simply craving a taste of the Philippines, Puto Bumbong is sure to delight your taste buds. Enjoy your homemade Puto Bumbong! This delicious Filipino treat is perfect for any occasion.


Variations of Puto Bumbong and Similar Dishes

Variations of Puto Bumbong

  1. Puto Bumbong with Different Flavors: While the traditional Puto Bumbong is made with purple yam, you can experiment with other flavors to create unique variations. Consider adding grated coconut, sweet potato, or even pandan for a green hue.
  2. Puto Bumbong with Different Toppings: Aside from the classic combination of grated coconut and muscovado sugar, you can explore other topping options. Try sweetened condensed milk, cheese, or even chocolate syrup for a decadent twist.
  3. Gluten-Free Puto Bumbong: For those with gluten sensitivities, you can use gluten-free glutinous rice flour as a substitute for regular glutinous rice.

Similar Dishes from Other Countries

While Puto Bumbong is a unique Filipino treat, there are similar dishes found in other cultures. Here are a few examples:

  • Puttu or Pittu (India, Sri Lanka): These savory dishes are made with rice flour or ground rice and steamed in bamboo tubes. They are often served with coconut milk and various curries.
  • Idli (India): A steamed rice cake made from fermented rice and lentil batter, Idli is a popular South Indian breakfast food. It is typically served with coconut chutney or sambar.
  • Kueh Talam (Malaysia, Singapore): This steamed rice cake is made with coconut milk, pandan leaves, and sugar. It has a delicate texture and a sweet flavor.
  • Mochi (Japan): While not steamed, mochi is a sweet rice cake made from short-grain sticky rice. It is often filled with red bean paste or other sweet fillings.


These are just a few examples of the many delicious steamed rice cakes found around the world. Each culture has its unique take on this versatile dish, offering a wide range of flavors and textures to explore.







Comments

Post a Comment