- 2 cups boiled and mashed Ube (Purple Yam)
- 1 cup Gata (Coconut Milk)
- 1 1/2 cup Malagkit (Glutinous Rice) flour
- Shredded niyog (mature coconut)
- Brown sugar (muscovado is also good)
- In a blender place ube and gata. Blend until smooth.
- In a bowl, place 1 and 1/4 cups of glutinous rice flour then add a pinch of salt.
- Add the blended ube and mix well. Pour in water, little by little, to further mix the ingredients
- Mix the remaining 1/4 cup of malagkit flour and 1/2 water. Set aside
Over low heat, place the mixture in Step 3 in a non-stick pan and mix for around 3-5 minutes.
- Pour the the malagkit-water mixture in Step 4 in the pan and continue stirring.
Continue stirring until dry and not sticking to the side of the pan. You can also take a piece and taste test it.
- Place 3 tablespoons of the cooked mixture on the banana leaves and shape it like the regular puto bumbong.
- Make at least three then brush with margarine and top with sugar and coconut. You can add cheese for a modern flair to this native delicacy.
Credits to: flavoursofiloilo.blogspot.com/2014/12/puto-bumbong.html?m=1