Native delicacies

Puto Bumbong

Ingredients:

1 Kilogram malagkit (glutinous) rice, mixed with
125 grams ordinary rice
1 pc mature coconut, shredded
butter or margarine
violet food coloring
banana leaves
water
salt
sugar

How to cook puto bumbong:

Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour.
Let dry overnight by putting inside a flour sack.
Put something heavy on top to squeeze out water.
Mixture is ready for cooking the following morning.
Heat steamer (lansungan) with enough water.
Put a small amount of rice mixture inside bamboo tubes(bumbong).
Attached bamboo tubes to lansungan or steamer.
When steam comes out of bamboo tubes, remove and immediately push out puto bumbong.
Top with coconut shred and sugar before serving.

puto bumbong photo

Note: The lansungan or a specially made steamer is constructed with two protruding tubes on a kettle like shaped steamer. The tubes are for holding the bamboo tubes filled with the puto bumbong mixture in order for the steam to pass through.

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