Wash banana leaves in water, dry and run on the stove the shiny portion. Alternatively if you do not have banana leaves, set aside aluminum foil for later when puto bumbong is ready to cook.
In a large bowl mix glutinous rice flour, yam powder and purple food color. Mix well. Slowly add water while mixing continuously. You can use a spatula but I prefer mixing it with hands to attain desired texture easily and its labor of love to cooking.
The mixture should be clay-like in appearance and feel. Make sure that all ingredients are combined and the color is already purple.
Chill the dough in the fridge for about 30 minutes. Once chilled remove from the fridge cut a portion and roll.
Now grate the rolled portion of dough. Use a separate bowl for the grated dough. Use a separate bowl for the grated dough continue grating until you finish the remaining dough.
Prepare a parchment paper or sushi bamboo roll it will be used to roll the dough like log before cooking. I use parchment paper in this process.
Scoop a portion depending on your preference, ¼ cup or 2-3 tbsp of grated dough and place it in the parchment paper. Arrange horizontally and roll inside the parchment paper.
After rolling, grease the center of a cut banana leaf enough to cover 4 log-shape doughs about 9x6” and place 4 pcs of rolled dough. Be sure to leave enough space on both ends to fold the banana leaves before cooking puto bumbong.
While preparing your puto bumbong you can now start heating your pot as a steamer.
Once the water is boiling, wrap puto bumbong inside your steamer and cook for about 7-10 minutes in low fire.
Ensure to cover the lid with a kitchen towel to avoid water dripping in the banana leaf.
Depending on how big or small your steamer is you can place 1or 2 at a time.
After 10 minutes remove cooked puto bumbong and check the inside it should have a darker purple color compared before and has a more sticky texture.
Cook the rest until you finish all, You can make about 28 logs of puto bumbong wrap in 7 cut banana leaves.
It is now ready to serve. Grease with butter or vegan butter, top with grated coconut and brown sugar.
Enjoy while its hot.
If you cannot find banana leaves and you have a regular steamer you can also roll the doughs in an aluminum foil before putting them inside the steamer.
If you are using a regular pot, cover your plate with foil and put rolled doughs inside.
If you do not like to use purple food color, you can just opt for yam powder but the color will be super light purple.
Alternatively, you may use purple sweet potato, both the purple sweet potato and the water from where you boiled it add to your glutinous rice flour. Although I have not tried this option.
You can also add cheese or vegan cheese if you like as additional toppings for your puto bumbong.
Nutrition265 calories per serving | Total Fat 1.7g | Saturated Fat 0.9g | Cholesterol 0mg | Sodium 3mg | Total Carbohydrate 57.1g | Dietary Fiber 1.8g | Total Sugars 2.7g | Protein 4.1g | Calcium 10mg | Iron 1mg | Potassium 63mgNutrition values are estimated using an online nutrition calculator as a reference only.
Did you make puto bumbong? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram