Vegan Putobumbong - Newly Improved Recipe
 
 
Serves: 12-15
Ingredients
  • 1 cup sweet black rice (also known as glutinous black rice)
  • Water for soaking
  • 2 - 2½ cups sweet rice flour (also known as glutinous rice flour), plus more
  • Few pinches sea salt
  • Few pinches sea salt
  • 1 pack fresh grated mature coconut (about 14 ounces)
  • ΒΌ cup vegan butter or coconut oil
  • Muscovado sugar as a condiment
  • Organic brown sugar as a condiment
  • EQUIPMENT:
  • Blender or food processor
  • Bamboo steamer (steel steamer is okay)
Instructions
  1. Soak black rice in water overnight.
  2. Transfer rice to a food processor or high-speed blender and pour with just enough amount of water to cover the rice.
  3. Blend until rice has been powdered and texture is like soft wet dough.
  4. Transfer rice dough to a mixing bowl and add sweet rice flour and salt.
  5. Using your hands or spatula, mix well to fully incorporate the flour. You should have a dough that could be formed into logs. If the dough is still too wet and soft, add more sweet rice flour.
  6. Using your hands, form dough into small logs. Shape and size don't have to be precise.
  7. Steam for 8-10 minutes. Alternatively, instead of steaming, you can drop the rice logs in a boiling pot of water. When they float, they're done.
  8. Place rice cake on a bed of fresh grated mature coconut and coat all sides.
  9. Brush with vegan butter. You may also use coconut oil.
  10. Serve with muscovado and organic brown sugar on top and on the side.
Notes
You can find sweet black rice and sweet white rice at Asian grocery stores and natural food stores, or online.

If you can't find both kinds of rice, you can use purple yam powder and sweet rice flour, also available at Asian grocery stores and online.

You can find fresh grated mature coconut in the frozen section of Asian grocery stores. You may use dried coconut flakes as an alternative.

In the US, brown sugar is not vegan but organic brown sugar is.
Recipe by ASTIG Vegan at https://www.astigvegan.com/putobumbong-newly-improved-recipe/