Puto Bumbong is a Philippine street food that is traditionally steamed in bamboo tubes and served during the holiday season. This classic treat is easy to become nostalgic for, and this delicious, easy recipe helps take you back.
Puto Bumbong Rice Cakes [Vegan]
- 1 cup sweet black rice (also known as glutinous black rice)
- Water for soaking
- 2– 2 1/2 cups sweet rice our (also known as glutinous rice our), plus more
- Few pinches sea salt
- 1 pack (about 14 ounces) fresh grated mature coconut
- 1/4 cup vegan butter or coconut oil
- Muscovado sugar as a condiment
- Organic brown sugar as a condiment
- Soak black rice in water overnight.
- Transfer rice to a food processor or high-speed blender and pour with just enough water to cover the rice.
- Blend until rice has been powdered and texture is like soft, wet dough.
- Transfer rice dough to a mixing bowl and add sweet rice our and salt.
- Using your hands or spatula, mix well to fully incorporate the our. You should have a dough that could be formed into logs. If the dough is still too wet and soft, add more sweet rice our.
- Using your hands, form dough into small logs. Shape and size don’t have to be precise.
- Steam for 8–10 minutes in a Bamboo steamer (steel steamer is okay). Alternatively, instead of steaming, you can drop the rice logs in a boiling pot of water. When they oat, they’re done.
- Place rice cake on a bed of fresh grated mature coconut and coat all sides.
- Brush with vegan butter. You may also use coconut oil.
- Serve with muscovado and organic brown sugar on top and on the side.