Cherry & Dennis Helper Habitat
Filipino Puto Bumbong Purple Rice Cakes
菲律賓紫糯米筒糕 Puto Bumbong
Recipe overview
Freshly steamed purple rice cakes with butter, coconut and muscovado.
01
Ingredients
Main ingredients
- 300 g purple glutinous rice
- 150 g white glutinous rice
- 1.5 L soaking water
- 4 sheets banana leaves
- 1 tsp neutral oil
Seasoning
- 40 g butter
- 80 g grated coconut
- 60 g muscovado sugar
02
Tools
- soaking bowl
- food processor
- fine sieve
- bamboo tube steamer
- steaming pot
03
Steps
Step 1
Combine purple and white sticky rice
Mix 300 g purple glutinous rice with 150 g white glutinous rice and pick out any grit.
Step 2
Rinse and cover with water
Rinse until the water is clearer, then put the rice in a large bowl with about 1.5 L water, fully submerged.
Step 3
Soak for 48 hours under refrigeration
Cover and soak for 48 hours in a refrigerator at 4°C or below, keeping the rice under water throughout.
Step 4
Drain rice completely
Pour off the soaking water and drain the rice in a strainer until it stops dripping steadily.
Step 5
Grind to a fine damp meal
Grind the damp rice in batches to a fine but loose meal; do not add water and blend it into a liquid batter.
Step 6
Sieve out coarse grains
Sieve out coarse grains and grind those again; keep the damp, loose meal for filling the tubes.
Step 7
Heat steamer to vigorous steam
Bring water in the steamer to a vigorous, continuous steam before setting up the bamboo tubes.
Step 8
Lightly oil bamboo tubes
Brush a very thin film from 1 tsp neutral oil inside the clean bamboo tubes so the cooked cakes release; drain excess oil.
Step 9
Loosely fill tubes without packing
Fill each bamboo tube loosely with the rice meal; do not pack it, so steam can pass through.
Step 10
Steam until cooked through and steam exits the tubes
Stand the tubes in the steamer and steam vigorously for about 10 minutes, until the cakes are cooked and steam exits the tubes.
Step 11
Push rice cakes onto banana leaves
Push the cooked cakes from the tubes onto clean, dry banana leaves.
Step 12
Spread butter, coconut and muscovado; serve hot
Divide 40 g butter, 80 g grated coconut and 60 g muscovado among the hot cakes; serve in four portions.
Common mistakes
- Insufficient soak
- Packed tube
- Raw centre
Tips
Leave ground rice loose so steam can pass through the tube.
