Puto-bumbong is a snack sold by street vendors outside the church during Christmas time in the Philippines. Sometimes it’s hard to concentrate on the Christmas mass inside the church because of the aromas. It will just make you rush outside as soon as the mass is over to buy and devour these goodies.
Puto-bumbong is usually made with blended black rice, glutinous & regular plain rice and streaming it in bamboo sticks then serving it with margarine, muscovado sugar and grated coconut.
Since it is quite hard to find the type of black rice and too lengthy to make, I created an easy recipe good enough to satisfy puto-bumbong cravings anytime of the year here in the U.S.
- 16 oz. of grated purple yam (ube)
- 16 oz. of glutinous rice flour
- 1 can (400 ml) of organic coconut milk
- 3 tablespoon of white sugar
- banana leaves
- coconut oil spray
- organic salted butter
- organic brown sugar ( I suggest the one from Trader Joe’s)
- organic shredded & dried coconut ( may use a fresh grated coconut)
- combine yam, rice flour, coconut milk and sugar together
- roll an inch size ball then turn it into rounded strips about 2 inches long
- spray coconut oil on the banana leaf then put 3 to 4 strips of the puto-bumbong. Wrap and repeat.
- steam it all for 30 minutes.
- top it with butter, brown sugar and coconut
- enjoy while hot.