Puto Bumbong is a type of rice cake made of glutinous rice flour or malagkit, and ube powder or purple yam powder (with my own version)which cooked in steamers, this purple colored Filipino delicacy is tradionally sold in churches plaza like bibingka,during Christmas season in the start of Simbang Gabi (midnight mass)Puto Bumbong is flavored with butter or margarine and topped or garnish with fresh grated coconut and grated panutsa or refined brown sugar. Like Bibingka Puto Bumbong is also served with SALABAT or ginger tea....
Puto Bumbong recipe
(please watch the video below for procedute))
Ingredients:
2 cups glutinous rice flour
1 cup ube powder (powdered purple yam)
2 1/4 cups coconut milk
butter or margarine
fresh grated coconut
panutsa or brown sugar
combine flour and ube powder
gradually add coconut milk
mix well until incorporated
puto bumbong dough
form or shape into a log
wrap in banana leave
fold and tie both edges
steam for about 20 to 25 minutes
remove all steamed puto bumbong from
banana leaves and transfer to the serving
plate, flavor with butter or margarine and
garnish with fresh grated coconut and
grounded panutsa or brown sugar.
serve with Salabat or ginger tea...
Halayang Ube is one o very popular Filipino dessert made out of fresh boiled grated Ube (purple yam)) mixxed with Gabi or Taro,flavored with coconut milk, sugar and condensed milk. Ube Halaya mostly prepare in any occasions especially during Christmas, New Year and Town Fiestas...
Halayang Ube recipe
(please watch the video below for procedure)
This is another recipe that I've learned from my mother when I was in grade school, Ginisang Halaan or Ginisang Tulya is very simple and easy to prepare, but healthy and delicious Filipino soup dish...
Ginisang Halaan recipe
(please watch the video below for cooking procedure))
Ingredients:
500 grams clams halaan or tulya
spinach
minced garlic
chopped onions
sliced tomatoes
ginger (cut in strips)
salt
patis or fish sauce
ground black pepper
water
cooking oil
saute garlic, ginger and onions
add ground black pepper and salt
add tomatoes,
add patis or fish sauce
add water and and boil for 5 minutes
adjust seasoning with salt or patis
add clams and continue cooking
until clams shells open
Polvoron is very popular Filipino powder milk candy, basically made of toasted flour, powdered milk, sugar, butter and desired flavour such as nuts, cookies or toasted pinipig, mold Polvoron into round or oblong shapes and wrapped in colored cellophane paper or papel de japon (flower paper)...
Cashew Polvoron recipe
(please watch the video below for making procedure)
Ingredients:
4 cups all purpose flour
2 cups powdered milk
1 1//2 cups grounded cashew nuts
1 1//2 cups granulated sugar
2 1/2 cups melted butter
colored cellophane
papel de japon or flower paper
toast flour in a dry skillet until light brown
stirring constantly over low heat, about
15 to 30 minutes
let it cool
shift flour,powdered milk and sugar
combine all dry ingredients and mix well
add grounded cashew nuts and mix well
add melted butter
mix until well blended
mold mixture into desired shape
place polvoron into the middle of wrapper
fold one corner of the wrapper and tuck
the end over it,then overlap the other side
over this and twist both ends to close.
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