Puto Bumbong

Puto Bumbong

Hello Everyone! I’d like to start the last post for the year by wishing everyone a very Merry Christmas! I hope everyone had a splendid eve celebrating, feasting, and continuing tradition with family and loved ones. What are some of your Christmas traditions? I’d love to know in the comments below! We had a simple and quiet Noche Buena at home, and of course watched some Christmas classics such as the Home Alone series. We’re not a family who gives gifts during the season of Christmas because we treat each other throughout the year – be in paying for the entire meal when we eat out as a family, or paying for the tickets and snacks when we go to the cinema together; gifts that allow us to spend time together as a family rather than materialistic things.

That aside, I mentioned in my last post that Christmas or Simbang Gabi would not be complete without this famous breakfast kakanin that is sold alongside Bibingka just outside the church. But, as all the other kakanins out there, you don’t have to wait until the Christmas season to roll around as you can find Puto Bumbong every day of the year at your local market, various street stalls, and in many restaurants and cafés nationwide.

Team Bibingka or Team Puto Bumbong

Puto Bumbong is a type of Filipino steamed rice cake that is traditionally made from a special variety of heirloom sticky (glutinous) rice known as pirurutong which has a distinct purple colour to it. Food colouring is not necessary for this. It is soaked in salted water and then dried overnight. It is then ground in a grinder made of solid stone before it is stuffed into a bamboo tube known as bumbong ng kawayan. It is then steamed until steam rises out of the bamboo tubes, placed onto a pre-cut banana leaf, and topped with margarine (or butter), grated coconut, and muscovado sugar to enhance its flavours.

And so for my last breakfast recipe of the year, I will share two ways in how you can make Puto Bumbong at home, with and without the bamboo tubes – depending if you have bamboo tubes readily available or not to be able to tackle this recipe. Before we dive in, be sure to check out the original recipe that I followed over on Panlasang Pinoy.

Puto Bumbong

PREP TIME 2 DAYS* | COOKING TIME 20 MINS | SERVES 6

*Be sure to allot yourself 2 days before you plan on tackling this recipe, as the rice needs to soak.

INGREDIENTS

For the puto bumbong

  • 6 cups water at room temperature, for soaking the rice
  • 1 & 1/3 cup sticky purple rice
  • 1 & 1/3 cup white glutinous rice
  • 2/3 cup long grain purple rice

For the toppings

  • Freshly grated coconut
  • Muscovado sugar
  • Softened butter or margarine
  • Banana leaves
  • Bamboo tubes

METHOD

  1. Combine all the different types of rice in a large mixing bowl together with the room temperature water. Set aside and leave to soak for at least 2 days.
  2. Drain and place the soaked rice in a large food processor. Pulse and grind until the rice becomes very fine (takes about 8 to 10 minutes to achieve this consistency). If you only have a small food processor handy, then work the rice in batches.

Cooking with Bamboo Tubes

  1. Fill each bumbong (bamboo tube) with the powdered rice mixture, making sure not to compress the rice to allow the steam to pass easily.
  2. Prepare the steamer with enough water for steaming. Once the water has been brought to a boil, arrange each bamboo tube on the steamer. Cook until steam starts coming out of the tubes, about 8 to 10 minutes.
  3. Remove the tubes from the steamer, and carefully remove the puto bumbong from the tube and place over a piece of banana leaf.
  4. Spread with butter or margarine (I chose to leave this out of my serving) and top with freshly grated coconut and muscovado sugar. Serve, share, and enjoy with a hot cuppa!

Cooking without Bamboo Tubes

  1. Add about 2 cups of water to the powered rice mixture and mix together to form a dough. You may need less or more water, depending, so it’s best to add the water in gradually. Knead until smooth.
  2. Pinch off about 2 tablespoons of the dough and, using your hands, make a ball and then roll into a log, about 4 to 5 inches in length. Alternatively you can place the dough into a piping bag and using piping tip #807, pipe the dough onto a heat-proof plate greased with a bit of butter or margarine.
  3. Place the plate into a prepared steamer with a muslin-covered lid to prevent any droplets of water dripping onto the puto bumbong mixture. Steam for about 8 – 10 minutes.
  4. Remove from the steamer and place onto a banana leaf. Top with your preferred toppings and enjoy!

Puto Bumbong

A lot has happened this year, both in my personal and work life, which resulted in me having to put my attention to Amcarmen’s Kitchen on hold for a couple of months collectively. That being said, I’m going to try my best not to take as many breaks as possible for the upcoming year ahead, *fingers crossed*

I usually take the first month of the beginning of the year off to properly plan for the upcoming year ahead and to get a head start on experimenting in the kitchen for recipes to share with you guys. But since I haven’t been working since August of this year (still continuing to look for a job as I write this), I’ve had time to plan ahead and I’m excited to share with you what I have in store for the upcoming year! You’ll just have to wait until next week to find out the theme for the year ahead – which technically is in another week I just realised!

So for now, I would like to wish all my family, friends, and followers a Happy & Prosperous New Year! May the New Year bring you happiness, health, wealth, and peace!

BON APPÉTIT

– Ally xx

myTaste.com

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Bikò (Sweet Sticky Rice Cake with Coconut Curd Toppings)

Bikò (Sweet Sticky Rice Cake with Coconut Curd Toppings)

Hello Everyone! Day 05 of 12 is here and I have another dessert to share with all the sweet tooth’s out there. If you are following my Instagram page (@amcarmenskitchen), I posted a picture of the ingredients and made mention that you essentially only need 4 ingredients (actually 3 because you can omit one of the ingredients) to make this yummy and definitely filling dessert! All you really need it glutinous rice, white sugar, coconut milk, and a bit of violet food colouring. You can omit the food colouring and substitute the white sugar for brown to colour your bikò, which is actually how it’s traditionally done. I only picked up the idea of using violet colouring from my Mom’s relative when we visited their whole family in Canada back in the Summer of 2007. Adding the violet colouring doesn’t do anything for the taste (duh), but it definitely makes the dish a whole lot more attractive and inviting.

For those of you who don’t know, bikò, or otherwise known simply as a Filipino Sticky Rice Cake, served during special occasions such as birthday parties, family reunions, town fiestas, and of course, for Noche Buena. It’s not a tedious process, it’s just hard on the arm because of all the mixing that needs to be done.  It is then garnished with latík, which is basically just cooked coconut milk residue, set at the centre of each slice, and is traditionally served over a banana leaf in a bilao, which is basically just a round woven bamboo tray.

Bikò (Sweet Sticky Rice Cake with Coconut Curd Toppings) Ingredients

PREP TIME 10 MINS | COOKING TIME 40 MINS | SERVES 6-8

INGREDIENTS

  • 2 cups glutinous rice, washed and drained
  • 2 cups water
  • 2 packs (200ml each) coconut milk
  • 1 cup white sugar
  • 2 tsp violet food colouring
  • Banana leaves
  • Bilao

METHOD

  1. Add the glutinous rice, water, and violet for colouring in a large pot. Mix and then place over high heat, leaving the rice to cook for about 15 minutes or when the rice is about half-done.
  2. When the rice is half-done, add in one of the packs of coconut milk and mix well. Leave it to cook for another 15 minutes or until the oil starts to separate from the coconut milk. At this point, you want to reduce your heat down to about medium-low to avoid the rice sticking to the bottom of your pot.
  3. Meanwhile add the other pack of coconut milk in a separate pan and cook until the oil separates from the milk and turns golden brown. Drain from the oil and then set aside.
  4. Prepare the banana leaves by lightly heating it over the stovetop burner to make it pliable and easy to handle. Then, place the the banana leaves over the bilao and set aside.
  5. Crank up the heat to about medium-high and add the sugar into the glutinous rice mixture. Mix and allow the sugar to caramelised, about 10 minutes. Once done, turn the heat off.
  6. Assemble by spreading the sweet sticky rice cake mixture onto the prepare bilaos lined with banana leaves. Flatten evenly. Cut the rice cakes into diagonals and top the centres of each diagonal with some latík.
  7. Serve, share, and enjoy warm! This recipes makes for about 4 palm-sized bilaos.

Bikò (Sweet Sticky Rice Cake with Coconut Curd Toppings)

ps: apologies for only posting one picture of this dish (as you know it’s unlikely of me to only post one picture of the final dish), but I made this a while back, 2 years ago to be exact, and this was the only picture that I could find *sad face* at least it is a good picture!

BON APPÉTIT

– Ally xx

myTaste.com

Auguest 2015: Josephine Geronimo

Ginataang Munggo (Roasted Mung Beans & Sticky Rice in Coconut Milk)

Hello Everyone! Alas, we’ve come to the end of my mini collaboration series for this month! My last post for this Auguest that my Mom has kindly shared with us is another mung bean recipe that she grew up eating during her childhood years.

Ginataang Munggo (Roasted Mung Beans & Sticky Rice in Coconut Milk)

If you haven’t read Wednesday’s post, my Mom mentioned there that once a year when her whole family went to visit the province that they were from, they would always bring back one 50kg sack of munggo (mung beans) to the city, where they lived, from their farm. Everyday, Munggo Guisado (Sautéed Mung Bean Soup) was what they had for lunch and dinner, and for merienda, they’d have mung beans as well – there was no escaping the wrath of the mung beans – whether savoury or sweet! After lunch, everyone would take a 2-hour break before they’d be back in the kitchen, preparing and cooking Ginataang Munggo for merienda at 3pm.

Ginataang Munggo (Roasted Mung Beans & Sticky Rice in Coconut Milk) Process

Ginataang Munggo is basically roasted or toasted mung beans cooked in coconut milk together with some glutinous rice. It is a simple Filipino dish that can be eaten for either merienda (light afternoon meal or an afternoon snack) or dessert that is best served warm. toasted Mung beans and sticky rice are cooked in coconut milk. Though this dish has been a part of my Mom’s family tradition way back when she was still in her younger years back in the Philippines, today is the first time my Mom cooked this dish and served it to my sister Angela and I. Now that my Mom has passed on her two favourite mung bean recipes from her childhood, she said to me that it is but right that I pass them on to my children to be and keep tradition going – hopefully my children won’t be as fussy as I was before when I used to hate munggo!

Ginataang Munggo (Roasted Mung Beans & Sticky Rice in Coconut Milk) Ingredients

PREP TIME 15 MINS | COOKING TIME 30 MINS SERVES 6-8

INGREDIENTS

  • 1.5L boiling water water
  • 1 can (400ml) coconut milk
  • 1 cup glutinous rice
  • 1/2 cup mung beans
  • 1/2 cup white sugar

METHOD

  1. First, heat up a medium-sized frying pan over medium-high and add the mung beans. Toast until browned, about 8-10 minutes. Be careful as to not over toast them otherwise they will become bitter. Likewise, you can roast the mung beans in the oven for about 10 minutes at 200C.
  2. Turn the heat off and set the mung beans aside to cool down.
  3. Once the mung beans have cooled down slightly, crack the toasted mung beans using a mortar and pestle, or as my Mom prefers, by using a rolling pin. Set aside.
  4. Add the boiling water and sugar to a large pot over medium-high heat and dissolve the sugar. Once dissolved, add the coconut milk and bring to a boil.
  5. Once boiling, add the glutinous rice and mung beans, then give it a good stir. Turn the heat down to low and cook for 15 to 20 minutes or until the coconut milk is almost absorbed, stirring once a while to make sure that the rice doesn’t stick to the bottom of the pot.
  6. Once done, turn the heat off and let it sit in the post for a further 5-10 minutes. Then,transfer to individual serving plates.
  7. Share and enjoy! You may serve this either hot or cold. I prefer having this hot with a pinch of salt on top to further enhance the flavours.

Ginataang Munggo (Roasted Mung Beans & Sticky Rice in Coconut Milk)

Ginataang Munggo (Roasted Mung Beans & Sticky Rice in Coconut Milk)

And that about wraps up guest blogging month for this year! Many thanks to Jialing, Brendon, Marissa, and my Mom for participating in my very first Auguest series. I’m actually pretty happy with how this all came together in the end. It was hectic at first trying to find the how ever so many bloggers I had in mind for this collaboration series, but then narrowing it down made it much more simpler and much easier to communicate with my friends and fellow bloggers. If you enjoyed this mini collaboration of mine, let me know in the comments section below and I’ll see to organising this into a yearly series 🙂

My Mom and I at Bondi Beach, Australia 2015
my Mom and I at Bondi Beach, July 2015

PS: Back in the day in the 70s, canned coconut milk was not a thing yet and so my Mom had to buy a whole matured coconut and manually grate it. From the grated coconut, she then had to squeeze the milk out of it for this dish. This dish was a lot of hard work for her back in the day, which is why she was so confused as to why this dish took no effort at all for her to make, and then she realised it was because we already had coconut milk readily available.

BON APPÉTIT

– Ally xx

myTaste.com