Puto Bumbong: A Maskipaps Moment

I know that the countdown begins when the calendar hits the BER month. But please allow me to start now - We are 120 days away 'til Simbang Gabi and we are 129 days away from Christmas. Forgive me for I had a sudden craving for Puto Bumbong last weekend and I really wanna have some so bad that I could not wait for simbang gabi to arrive.

I do not have the luxury of making an authentic puto bumbong, however. That is why the title of this post has "A Maskipaps moment" - Maski paps, meaning Maski Papano. Hehehe. Desperate times call for desperate measures? ;)

As we all know, the authentic way to do it is putting purple colored ground glutinous rice (galapong), or pirurutong rice into bamboo tubes, then placing them on top of a special/custom-made steamer called "lansungan". I would love to try this out soon. First, I would need to get a hold of that special apparatus. Hmm.. maybe I can check out our market?

So anyways, for more information about our authentic puto bumbong, you can check out this video and this site :) Cool eh?! :)

Now, for this UNauthentic one (hehe).. but still very satisfying!

Here's how to make the maskipaps version of our country's Puto Bumbong, in case you will have a desperate moment like moi:

- 2 packs of Malagkit Powder, more or less about 1/4 kilo
(It's available in the baking section of your supermarket, if it's not there, don't be afraid to ask your friendly attendant!)

- Water (prepare about 1 1/2 cups)
- about 6 tbps Violet food coloring (depends on you if you want it darker or lighter!)
- about 1/4 tsp Pandan Essence


The Way:

Put the malagkit powder in a bowl then add water little by little until it achieves a doughy or clayish consistency. Then add the coloring and the pandan essence. Mix and knead very well.

With your clean hands, grab about a spoon full or 2 from the purple dough and shape it like the shape of the real puto bumbong (so it's about 2 to 3 inches long and about 1/2 inch for its diameter...ulk, Geometry!)

When you're done, drop them in boiling water and wait until they float. Then scoop them out with a slotted spoon and drain very well. (This is the same as cooking palitaw)

After draining, roll them in grated fresh coconut, then serve with butter and muscovado sugar.

Making this improvised puto bumbong is very fun and relaxing! Thanks to my Ate Jeng who taught me how to do this! :) Thanks as well to our neighboor who is always willing to give me banana leaves!


This is dedicated to a great friend who loooves puto bumbong...

Happy Birthday, Ross! Mwah! :)


August 21 2009 Addendum: I was almost half asleep while doing this post, but just quick a note. With regard to the texture, it's the same as the palitaw or bilo bilo in your ginataan. Of course, the authentic one is still the best ;)