Description
Traditionally gets its hue from a variety of sticky rice known as pirurutong, which is naturally a dark brownish purple. Preparing pirurutong typically takes several days, beginning with soaking a mixture of pirurutong and white sticky rice in salt water overnight. The mixture is then ground (either with a grinding stone or food processor) and hung to dry. Once it’s reached a moist texture, the rice concoction is poured into bumbong ng kawayan, or bamboo tubes, and steamed until it becomes a deep purple.
After removing the rice from the tubes, a cylinder atop a banana leaf was set, generously slathering with butter or margarine, and topped with a mix of freshly-grated coconut and muscovado sugar or cheese of your choice. It is encouraged to dig in immediately, as puto bumbong is a snack best eaten hot.
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