Puto Bumbong Rice Cakes
[Vegan]
Author Bio
Food Empowerment Project seeks to create a more just and sustainable world by recognizing the...
Food Empowerment Project seeks to create a more just and sustainable world by recognizing the power of one’s food choices. We encourage healthy food choices that reflect a more compassionate society by spotlighting the abuse of animals on farms, the depletion of natural resources, unfair working conditions for produce workers, and the unavailability of healthy foods in low-income areas. Food Empowerment Project is a vegan food justice organization and a registered non-profit 501(c)(3) and was founded in 2007 by Lauren Ornelas. Food Empowerment Project is a vegan organization founded by a woman of color. Our values include a stance against racism, casteism, sexism, homophobia, transphobia, ableism, ageism, and body shaming. That is not to say we have never made mistakes or we never will, but we do our best to learn and listen to those impacted to make any necessary changes. We envision a food system free from the exploitation of humans and the environment and with equitable access to healthy, sustaining food for all communities; where non-human animals are not seen as food but as individuals with lives, personalities, friendships, and family and are free from harm and exploitation; and where workers, communities, and the environment are always protected and treated with dignity, respect, and appreciation. Read more about Food Empowerment Project
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Puto Bumbong Rice Cakes [Vegan]
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.
Ingredients You Need for Puto Bumbong Rice Cakes [Vegan]
How to Prepare Puto Bumbong Rice Cakes [Vegan]
- 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.
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