Puto Bungbong Recipe
Ingredients- ½ cup of water
- ¼ tsp of salt
- 1 pandan leaf knotted
- 14 oz rice flour
- 2 oz grated Indonesian palm sugar
Toppings
- 5 oz finely grated coconut
- ½ tsp salt
- Granulated sugar
- Prepare the topping by mixing the grated coconut and salt and steam for 5 minutes.
- Boil water, salt and pandan leaves in a small sauce pan.
- Discard the pandan leaves after.
- Start with ½ cup of water to rice flour and add more if you need until you can form a dough, but not too wet.
- Use a strainer and place the dough on the strainer and strain it as if you are grating a cheese and you will get little granules.
- Put ½ tbsp of the granules in a bamboo pipe (with the coin already inserted inside the pipe).
- Don"t press the granules. It is supposed to be loose, then add 1 tsp of Palm sugar, cover with another ½ Tbsp of the granules.
- Prepare your steamer.
- Steam over high heat for 10-15 minutes or longer uncovered.
- Push the Putu Bambu out using chopstick.
- Line your serving dish with banana leaves if you want.
- Sprinkle with the grated coconut and salt mixture along with generous amount of sugar on top.
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