To end the month of January, let me feature this Christmas season street food.
This Misa de Gallo (novena masses before Christmas) treat can be seen on every parish church and/or food joints during the Christmas Season. The following pictures shows how they cook this BUT let me WARN you that the merchant did not exchange/gave the recipe thus im making a WILD GUESS.
They say that the name "bumbong" was taken from the local name of a bamboo that they use to mold the puto (rice cake).
they mix grated purple yam (ube) and glutinus rice flour (above)...
...the bamboo mold is covered with flour sack cloth or gauze to serve as a catcher of the mixture and to make it handy while its hot (above; the one the merchant is holding)...they put about 3Tbsp of the mixture to the mold and steam it on a specially made steamer (above, the one made of GI sheet)...
..the puto is cooked when the steam reaches the top (above). They shake(or tap) it to loosen the puto and plate it on a banana leaves, spread some margarine, top with sugar and desicated coconuts before serving (below).
Have a great weekend everyone :D
All photos herein are captured by Familia Khuletz using Canon Powershot A580