Puto bumbóng is a Filipino purple rice cake steamed in bamboo tubes. It is traditionally sold during the Christmas season. It is a type of puto (steamed rice cake).
Description
Puto bumbóng is made from a unique heirloom variety of glutinous rice called pirurutong (also called tapol in Visayan) which is deep purple to almost black in color.[2] Pirurutong is mixed with a larger ratio of white glutinous rice (malagkit or malagkit sungsong in Tagalog; pilit in Visayan).[3] Regular white rice may also be used instead of malagkit, to give the dish a less chewy consistency.[4] In the Philippines, puto bumbóng is traditionally served in Christmas gatherings together with bibingka.
The rice grains are covered completely in water (traditionally salted water) and allowed to soak overnight. This gives it a slightly acidic fermented aftertaste. The mixture is then drained and packed densely into bamboo tubes and steamed. The sides of the bamboo tubes are traditionally greased with coconut oil, but in modern versions, butter or margarine are commonly used. The rice is traditionally cooked as whole grains, but some versions the rice is ground before or after soaking.[5][4][6][7]
The resulting cylindrical rice cake is then served on banana leaves, slathered with more butter or margarine, and sprinkled with muscovado sugar (or just brown sugar/white sugar with or without sesame seeds) and grated coconut, others had special toppings of puto bumbong like condensed milk (as an alternative ingredient to sugar), or even cheese and leche flan
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