Recipe detail

Name: Puto Bumong
Yield: 10
Cuisine: South-East Asian
Ingredients: 250.0000 g Malagkit; 250.0000 g lila Langkornreis; 2.0000 l Wasser; 100.0000 g frisch geriebene Kokosnuss; 60.0000 g Zucker; 2.0000 g Vanillepulver; 300.0000 g Dicke Bambusrohre - frisch geriebene oder geschnittene Kokosnuss; 200.0000 g Dicke Bambusrohre - Muscovado Zucker; 150.0000 ml Dicke Bambusrohre - gute zerlassene Butter

Desserts Puto Bumong

24. 11. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Desserts

Cuisine: South-East Asian

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Program steps

To view the entire table, move the table to the right.

Steaming

Termination by time

00:15 hh:mm

99 °C

60 %

Ingredients - number of portions - 10

Name	Value	Unit
malagkit rice	250	g
purple long grain rice	250	g
water	2	l
fresh coconut	100	g
granulated sugar	60	g
vanilla powder	2	g
fresh coconut	300	g
muscovado sugar	200	g
butter	150	ml

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cu, F, Fe, I, K, Mg, Mn, Na, P, Zn
Vitamins: A, B, C, D, E, K

Nutritional value of one portion	Value
Energy	371.7 kJ
Carbohydrate	56 g
Fat	14.4 g
Protein	3.9 g
Water	0 g

Directions

Soak the rice in water for 2 days, then put it in a sieve and let it drain. Then blend into a fine paste in a high-performance blender.
Mix the rice porridge with the sugar, vanilla and coconut. Thick bamboo tubes:
Pour the seasoned rice porridge lightly into the bamboo tubes, do not press, just pour in lightly, if necessary cover the ends with perforated foil. Then cook in the combi steamer at 99°C in steam mode, 60% fan speed for 10-15 minutes, depending on the thickness of the bamboo tubes. Serve the purple rice cake on a banana leaf and garnish with topping.