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We are going to make A Special Puto Bumbong!
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This is the version of Puto Bumbong that's made more special and more delicious!
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And yes, there's no need for a Bamboo steamer.
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For the written ingredients, please check description box.
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So of course, we will need Glutinous rice flour.
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This can be bought in the grocery or baking store.
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For the liquid, we will need water.
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For the color, we will need Violet food color so that we can immitate the traditional color of a Puto Bumbong.
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And it's optional to add an Ube flavor.
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For the toppings, we will need grated Coconut, grated Cheese, condensed milk, leche flan, & margarine.
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The first thing we need to do is to combine our Glutinous rice flour & water.
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When adding the water, do not pour it all yet.
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Because sometimes it depends on the type of rice. If it easily absorbs the water or not.
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Later on I will show you the texture if the liquid is just right.
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When mixing, it's better if we use our hands so that we will feel the texture.
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At the same time, let's also add our Violet food color & Ube flavor.
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And let me just share that there's really no Ube in a Puto Bumbong.
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The Puto Bumbong got the Ube color in a type of rice that's colored Purple. It's called Pirurutong.
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However it's not always available.
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Actually, it's hard to look for that kind of rice in our place.
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So it's easier to just add Violet food color.
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Again, it's better if you mix it using your hand.
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If you can't find Glutinous rice flour or if you want it tradionally made;
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what you can do is to just really buy Glutinous rice, soak the rice overnight, & then have it grinded the day after.
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For me, it will involve more work, but if you want to feel or experience the traditional way,
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it's fine but it could have been better if we had a Bamboo steamer.
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So after you mix it, it would look like this. It will look like dough and the texture is like clay.
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It's better if the texture is on the dry side.
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And now let's make it fine using a grater.
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For those who are asking why we need to grate it;
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traditionally, they make it really fine. They use the screen with very fine holes and grate the dough of the Puto Bumbong
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to easily place it to the Bamboo steamer.
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For those who are wondering, 'We thought you will not use a Bamboo steamer, why are you still grating it?'
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It's because I will have a hard time when i will be forming the Puto Bumbong.
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You will not be able to control the amount of what you will add; the one you will form, it might be very thick.
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Unlike when you have grated it, you will be able to estimate how much amount you will need to add.
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So let's grate the dough left, and let's form it.
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So there, this is what we have just grated. I will just continue the others later because I want to make the Puto Bumbong already.
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We will make two versions of how we will form our Puto Bumbong.
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For the first version, this is similar to a Suman (sticky rice).
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Let's add 1/8 cup of dough in our leaf. This is a Banana leaf.
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Let's form it into a log. Don't press it too much, just do it gently.
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And then, let's wrap it.
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Then seal both ends. There!
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Then let's just continue to wrap them and place it in the steam basket.
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Let's cover it & steam it for 15-20 minutes over low heat.
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And remember to make sure that the water is boiling before we put the steam basket.
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For the second version, if you don't want to wrap it using a Banana leaf,
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you may form it into a log by rolling it.
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So just the same, form it first before you roll it.
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The one I used for rolling is a Banana leaf but you can use a parchment paper or sushi mat.
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So there, we have formed it already.
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Let's put Aluminum foil in the steaming basket and spread a little maragarine so that the dough will not stick.
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And then place the rolled dough in our steam basket.
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Once the Puto Bumbong is cooked, you can put in clear packs with Banana leaf.
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Spread a little maragarine. Adding Banana leaf is just optional but it's just good to have it.
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And yes, you may use box or styro as container.
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Let's peel off the Puto Bumbong.
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Then let's place it in our container.
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And let's peel 3 more.
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So let's put 4 in each container.
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Let's brush a little margarine in our Puto Bumbong.
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Add grated Coconut. It's good to use a Coconut that's not dry.
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It's really more delicious if the Coconut is tasty.
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Then let's add Condensed milk. It's up to you on how much Condensed milk you will add.
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But for me, 2-3 table spoon is enough. The others also use sugar.
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Then let's add grated cheese.
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And to make it more special and festive, let's add leche flan.
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I will just add three slices of leche flan but these are a little thick.
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If you want thin slices, you can make 4 really thinly sliced ones.
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Cover it and deliver it right away.
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So here's our Puto Bumbong that's made more special and more delicious!
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But before we do the Taste Test, for those who have not subscribed yet,
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please subscribe to our Youtube Channel, click the notification bell,
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and please 'All' for you to be notified with all our uploads.
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So here, let's taste it!
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You know, i'm honestly still excited to eat this right now because earlier, I already ate one set.
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But now this is the Taste Test for you guys. I'll eat again!
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Let's taste it!
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Oh my God! Oh, do you wanna see?
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I added more Condensed milk.
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Smells so good!
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You know, the one we used for cooking was covered with Banana leaves that's why it added to it's smell & aroma.
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I'm thrilled with it's combination.
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So delicious!
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Our Puto Bumbong is actually chewy.
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So it's a little chewy when you eat it.
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Then you will really savor it because of the toppings that we added.
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Makes you fall in love!
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The combination is really perfect because for those haven't tried Puto Bumbong yet, it's really bland.
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Like really bland. The one that makes it tasty and delicious is it's toppings.
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The basic topping is margarine, grated coconut, & sugar. That's all!
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Then the special version has cheese and then condensed milk. No more sugar. That's all.
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And then now, you saw that these appeared, the ones with leche flan on top. It's also very delicious!
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You know, it's really more special. You have a special treat!
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You know that? The feel is very festive!
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When it comes to leche flan, all food that has it fits perfectly.
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Not being overreacting or what but it's just really yummy!
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The combination really... Even if you say that it might be too much because there's condensed milk and there's leche flan.
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It's not! It's super delicious.
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All the combination that we added is delicious! But...
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If you don't like.. say if you don't like cheese, then you can reduce it.
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The thing I like when it has cheese is because it's already composed of sweets
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like leche flan, condensed milk, & grated coconut so the cheese balances it.
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The cheese is fairly salty.
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It's really perfect!
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The leche flan that I actually made is not that sweet for me.
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That's why I like it with condensed milk.
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I don't know if it's just me, but maybe because the Puto Bumbong doesn't really have taste
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that's why I wanted to still add condensed milk.
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This is just me okay? But of course, it would be up to you on what taste you prefer.
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But mmmm...
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Did you know that I just had dinner?
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And I ate rice earlier but I could not resist it.
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And before I forget, the Puto Bumbong must be eaten within the day
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or within half of the day it was made because of course it has coconut, right?
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We already know that when there's coconut, it will easily spoil so it's best to consume it right away.
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And it's delicous to eat the Puto Bumbong when it's fresh, so to speak.
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When freshly cooked.
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And for example, if there's more left in what you have cooked, you may place it in the fridge.
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Then the next day, just steam it in 5-10 minutes. Like that. That's going to be okay,
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you can still add toppings to it. The one you will put on the fridge should not have toppings, because you can steam it the next day.
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And no coconut so that means it will still be okay because we won't be sure if it will be okay when there's coconut.
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So that's about it, when there's Puto Bumbong(alone) left over, put it in the fridge,
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Then just steam it. That's all.
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And why do you need to steam it again? That's because it will get stiff. Our Puto Bumbong
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when placed in the fridge will get stiff.
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So it's good if you steam it again.
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For you to be able to eat it.
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And it's really delicious.
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It will soften.
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Look at that! This is all that's left.
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It's so good.
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Do you already feel the Christmas season?
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And for those who wants to make this a business, you can try it cause it's really delicious.
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Mmmmmm.. My God!
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For starters, it's best if you make a few. Then take a picture and post in Social Media that you're selling it.
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Then add 'For orders, please PM me.' for you to sell and deliver it when it's fresh and newly cooked.
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So there. I hope you liked it! Bye!
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And here are the prices of our ingredients.
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We made 15pcs of packs. Each container has 4pcs of Puto Bumbong.
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The yield or pcs that can be made will depend on how much or how thick you made your Puto Bumbong.
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The cost per yield per pack is ₱24.21.
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You may sell it for ₱100 per pack.
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Again, the selling price will depend on the price of the ingredients in your location.
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And before I say bye, we have another dose of inspiration.
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This is the Dream Cake of Miss Mariz.
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This is the Brigadeiro Cake of Miss Marian.
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And she also has Chocolate Cake.
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These are the Bread of Miss Jayce.
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And she also has Cakes.
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Again, I want to say thanks to everyone who are sending their photos.
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Wow, it's going to be December next week, right?
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Do you already feel the Christmas Season?
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I know a lot has happened to us in 2020 but don't get stressed too much
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or problematic because that will not be helpful in our situation right now.
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I know it's hard but we have to be strong.
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Especially in times like these. It's alright to not prepare something too extravagant
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because for me it's not really important if you have a lot prepared.
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Let's just be thankful that we are still here, we are healthy, our family is healthy,
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that's why always stay positive!
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And for those who have not subscribed yet, please subscribe to out Youtube channel,
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click the notification bell, and please click on 'All' for you to be notified with all our uploads.
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And please don't forget to like our Facebook page and follow us on Instagram. Thank You!
