Puto Bumbong (Purple Rice Cakes)
A classic Filipino Christmas snack, Puto Bumbong are steamed purple rice cakes served with butter, grated coconut, and muscovado sugar. This version uses readily available ingredients and omits any soy-based products.
Ingredients
- 2 cups Glutinous Rice Flour
- 2 tablespoons Purple Yam Extract (Ube)
- 1.5 cups Water
- 3 tablespoons Butter
- 0.5 cup Grated Coconut
- 0.25 cup Muscovado Sugar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Combine glutinous rice flour, ube extract, and water in a bowl. Mix well until smooth.
- 2Grease bamboo tubes or small ramekins with butter.
- 3Fill each tube or ramekin with the rice mixture, about 3/4 full.
- 4Steam for 30-40 minutes, or until the cakes are cooked through. A toothpick inserted into the center should come out clean.
- 5Carefully remove the puto bumbong from the tubes or ramekins.
- 6Serve hot with butter, grated coconut, and muscovado sugar.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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