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Erwan Heussaff shows us how to make a Filipino purple rice cake called Puto Bumbong sweetened with coconut and muscuvado sugar. Puto bumbong is a Christmas favorite in the Philippines and is eaten after midnight masses.
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INGREDIENTS
2 cups Sticky rice
1/2 cup violet rice
1 cup coconut milk
1 pinch of salt
grated or toasted coconut
butter
muscovado
RECIPE
Rinse rice and soak in water overnight (for at least 8 hours)
Drain rice, reserving some of the liquid . In a blender grind the grains, add a little of the liquid back in until you get a smooth batter like consistency.
Place in a cheesecloth and squeeze out as much of the liquid as possible. Place in a colander and let drain for 6 hours. After, run it through a cheese grater until you get a sandy consistency.
Mix in coconut milk and salt. Place mix, molded into 4 inch long cylinders in aluminum foil or straight into a steamer. Cook for 15 to 30 minutes or until completely soft.
Serve with 1 tbsp of butter, 1tbsp of fresh or toasted coconut and 1 tbsp of muscovado sugar per piece.
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