Paskong Pinoy - Putobumbong

Putobumbong

 PASKONG PINOY - Puto Bumbong

Ano pa bang kulay lila (violet) ang makikita mo tuwing kapaskuhan? Sa parol? ENGGK! Wala namang violet dun ah. Sa christmas tree? ENGGK! Hindi rin dude! Pula at bughaw ang nanduon eh. Sige na nga, sirit na? Ano pa kundi ang ka-partner ng bibingka - PUTO BUMBONG!

Ang putobumbong ay isa rin sa ipinagmamalaking kakanin ni Juan dela Cruz. Teka, hindi mo alam kung ano ang putobumbong? HWAAT?! Iyon yung kulay violet na niluluto sa tubong maliliit. Tinataktak ng tindero ang tubo para mahulog ang putobumbong. Ito ay kadalasang nakabalot sa dahon ng saging.  Kasama ang niyog, ito ang tunay na ka-partner ng bibingka! Parang dinuguan at puto, kare-kare at bagoong, pandesal at kape.

Ano ang Puto Bumbong ayon sa WikiPilipinas?

Puto Bumbong is a type of puto or rice cake named after the bamboo tube in which it is steamed. It is unusual among puto, being sticky and having a long thin shape and purple color. The elongated shape results from the method of cooking while its color comes from the violet pirurutong rice it is made of. It is served with grated coconut and brown sugar. Along with bibingka, it is often served outside churches around Christmastime.

Sanggunian: WikiPedia.com

Ano ang lasa ng puto bumbong? Medyo matabang na mahirap i-explain kaya kailangan mong tikman personally! Saan makakahanap nito? Aba, kalat ito sa buong Plipinas kapag kapaskuhan. Ngunit ang pinakamadalas mong kakikitaan nito ay sa tapat ng mga simbahang Katoliko tulad ng Quiapo Church, Baclaran etc.

Paano Magluto ng Puto Bumbong?

Narito ayon sa website na mixph.com

Ingredients:

• 1 kg Malagkit/galapong (glutinous) rice,  mixed with 125 grams ordinary rice
• 1/5 tsp. Lilac or violet food coloring
• Pandan leaves
• Salt
• 1 pc Shredded mature coconut
• Butter or margarine
• Banana leaves
• Water
• Sugar

Preparation and Cooking

1. Soak pre-ground malagkit/galapong or glutinous rice and ordinary rice mixture in salted water with lilac/violet food coloring for 1-4 hours. Let dry overnight by putting inside a flour sack.
2. Put something heavy on top to squeeze out water.
3. Mixture is ready for cooking the following morning.
4. Or to manually grind rice mix – Slowly grind using a stone grinder or manual grinder. Do not put too much water in while grinding. It will delay drying of milled ingredients. Too much water on the other hand will cause the mixture to be sticky. Put milled ingredients onto cotton cloth and tie corners of the cloth. Let drip. When the mixture is almost dried, press by using a heavy object to remove excess water. Let stand overnight.
5. Place pandan leaves in water to be steamed. Heat steamer (lansungan) with enough water.
6. Put a small amount of rice mixture inside bamboo tubes (bumbong) about3/4′s full.

Sanggunian: mixph.com

Happy cooking and happy eating!

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