My Puto Bum…balls!

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Yeah!!! Bring it on, 2014!

After all that cooking and eating and drinking and more cooking, eating and drinking, it is time to go back to normal and face all the wash ups, clean ups and catching up with the zzzs.  Or maybe the cleaning up can wait until tomorrow!

To start this new year of blogging, I have decided to write my recipe for something I believe is my own invention.  I have called it PUTO BUM…BALLS!!!!!  I know, I know, it doesn’t sound appealing but at the moment that is all I can think of and you will see why:

Ingredients:

about 300 grams glutinous rice flour (not the plain rice flour — it should be the glutinous one)

about 70 grams ube powder (you can find them in Asian stores — do not rehydrate them!)

1 1/2 cups water

purple food colouring gel (this is not required — it’s just me — I just want to make sure they are really purple)

about 1 cup of moist coconut flakes (I used the McKenzie’s brand — I find them better tasting than the fresh coconut — honestly!)

butter

white sugar

chopped up palm sugar (I use the Pandaroo brand because it’s very easy to slice them in thin pieces and then chop them up)

What you need to do:

First, prepare your balls (still sounds weird) by mixing in a bowl the flour, ube powder and a couple of drops of food colouring if you are using some — again, I will say this colouring is just optional.

Pour 1 cup of your water first in the mixture and mix with a wooden spoon.  They should form a soft ball of dough, but the dough shouldn’t be sticky when you touch it.  If it is too sticky, add some more of the flour and the powder.  If it is too dry, add the remaining water a little at a time, and only up to the point where the dough is as described. I find that using my hand to mix is easier than using a spoon at this stage, and I usually end up using 1 1/2 cups of water.  Just squeeze the dough with your fingers until all the water is absorbed and the dough is perfectly smooth but not sticky.

Using a measuring spoon, scoop out 1 1/2 tablespoons of the dough.  Form into a ball.  With your pinky finger, poke into the center to make a dent.  Into that dent, place a bit of your grated palm sugar.  Pinch the edge of the dent to close up the hole and gently roll on your palms to make it into a ball shape again.  Place onto a wax paper lined plate.  Do the same to the rest of the dough.

After you have finished making all the balls, place about 4 cups of water in a deep saucepan and boil.  When the water is boiling, gently drop balls one at a time.  When the balls start floating, that means they are cooked. With a slotted spoon, get them out of the water and drain using a plastic strainer (not metal because it will stick).  Place a teaspoon of butter while they are on the strainer.  Since they are still warm, the butter would melt and keep them from sticking to each other.  Roll each ball on your coconut flakes.  Put some more butter on top of each and sprinkle with white sugar.  There you have it!  PUTO BUM…BALLS!  As you bite into each one of them, you will be pleasantly surprised by the melted palm sugar in the middle 🙂

If you love puto bumbong, you will love this just as much, if not more!

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