Puto Bungbong Recipe

Add This To Del.icio.us Tweet/ReTweet This Share on Facebook StumbleUpon This Add to Technorati Digg This

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 

Procedure

1. Prepare the topping by mixing the grated coconut and salt and steam for 5 minutes. 
2. Boil water, salt and pandan leaves in a small sauce pan. 
3. Discard the pandan leaves after. 
4. 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. 
5. 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. 
6. Put ½ tbsp of the granules in a bamboo pipe (with the coin already inserted inside the pipe). 
7. 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. 
8. Prepare your steamer. 
9. Steam over high heat for 10-15 minutes or longer uncovered. 
10. Push the Putu Bambu out using chopstick. 
11. Line your serving dish with banana leaves if you want. 
12. Sprinkle with the grated coconut and salt mixture along with generous amount of sugar on top.

SHARE

About Trending Recipe