Calories: 455kcal
Equipment
- 1 Mixing bowl
Ingredients
- Sticky rice (long-grained , purple-dyed variety preferred)
- 3 large eggs
- 1 cup (250 ml) coconut cream
- ¾ cup (150 g) sugar
- ½ cup (120 ml) water
- 1/2 cup softened butter
- 3/4 cups muscovado sugar
Instructions
- In a sizable mixing basin, combine all varieties of rice. Add water. For two days, soak.
- Pour the bowl's contents into a large sieve to remove the water.
- In a sizable food processor, place the soaked rice. Rice should be started grinding and continued until very fine. To get this uniformity, it took me around 10 minutes.
- Halfway fill your puto bumbong steamer with water. Heat the water first, then let it to boil.
- Fill each bamboo tube, or bumbong, with rice powder in the meantime. Note: To allow for easy steam passage, avoid compressing the rice.
- Place each bamboo tube on the steamer once the water begins to boil quickly. Cook until steam begins to escape from the tube.
- From the steamer, remove the tubing. Place the items on top of a piece of banana leaf. Butter should be spread all over, followed by freshly grated coconut and muscovado sugar.
- Serve. Share and enjoy!
Video
Nutrition
Calories: 455kcal | Carbohydrates: 23g | Protein: 33g | Fat: 12g | Saturated Fat: 43g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 33g | Trans Fat: 21g | Cholesterol: 102mg | Sodium: 12mg | Calcium: 123mg | Iron: 1mg
Tried this recipe?Let us know how it was!