Recipe Video Above:It's beginning to look a lot like Christmas with this homemade puto bumbong! It's naturally sweet and naturally purple, made with white glutinous rice and purple sweet potato cooked in a regular steamer. This is not the traditional way of making but it's definitely the easiest recipe! No bamboo steamer needed and no food coloring.
Rinse glutinous rice, discard the water. Place in a container with a lid. Pour water and soak overnight.
Place sweet potatoes and water in a pot. Boil until fork-tender. Let it cool. Transfer the potatoes with the liquid in a container with a lid. Place in the fridge and soak overnight.
Drain glutinous rice in a colander. Discard water. Place in a food processor. Add 4 chunks of sweet potato and 3 tablespoons of the colored water. Turn the food processor on and run 5 to 6 pulses for a coarser texture or more for a finer texture. Add more colored water for a deeper color.
Grease each piece of foil with butter. Place 2 tablespoons of the mixture. Roll into a log and seal the sides. Repeat for the rest of the mixture.
Steam for 20 minutes. Unwrap once it has slightly cooled down. Transfer to serving plates. Spread butter top with coconut sugar and grated coconut. Serve and enjoy!
Video
Notes
If you can’t find freshly grated coconut, it’s fine. Puto bumbong will still taste great without it.
Coconut sugar can be substituted with brown sugar. Although the texture will be slightly gritty.
If you prefer using butter over margarine, I recommend using the salted kind for added flavor.