Filipino Purple Rice Cake

EQUIPMENT

• cheese grater
• steamer
• Aluminium foil (4×6 inches), several pieces for steaming
• Banana leaves (for serving)

INGREDIENTS  

• 2 cups glutinous rice flour
• ½ cup rice flour
• 1 cup water
• 2 teaspoons ube flavoring or 1 teaspoon violet food color * see notes
• Butter softened (for brushing)
• Muscovado coconut or dark brown sugar (topping)
• Grated coconut topping
• Grated cheese with Condensed milk alternative topping, optional***
• Canola oil or oil cooking spray for brushing foil

INSTRUCTIONS 

1. Combine water and ube flavoring (or 1 teaspoon violet food coloring). Slowly add to the flour and mix well (using clean hands) until it forms a dough. Pass through the holes of a fine grater. If your dough is too dry, add more water, 1 tablespoon at a time until the dough comes together.
2. Prepare foil pieces and brush with oil. Gently place about 3 heaping tablespoons of grated dough on the prepared foil. Form into a long log. Do not pack for faster and even cooking.
3. Pick it up as you would a taco. Fold and pinch the edges (log ends) to seal but leave the top open. When done, arrange in a steamer, leaving a bit of space between pieces to give room for the steam to evenly cook the puto bumbong.
4. Steam for 15 minutes or until cooked through. Transfer to a clean banana leaf and brush generously with softened butter. Top with grated coconut and sugar. Alternatively, you can use grated cheese and condensed milk. Serve hot.