Puto Bumbong with Keso de Bola

Puto Bumbong 6 tbsp water 1 cup purple rice As needed margarine

Assembly As needed banana leaves 1 tbsp margarine, for brushing ½ cup coconut, freshly grated 3 tbsp muscovado sugar 1 tbsp keso de bola, grated

Muscovado Pastry Cream

2 cup whole milk 1 tbsp vanilla extract ¾ cup muscovado sugar ¼ cup cornstarch ¼ tsp salt 4 large egg yolks 2 tbsp unsalted butter

1. In a small bowl, combine the water and purple rice. Once incorporated, soak overnight.
2. Drain the soaked rice in a fine mesh sieve, make sure to drain all the water from the soaked rice.
3. Place the purple rice flour in a food processor or blender. Blend until you reach a sand-like consistency.
4. Once the rice is blended, hydrate the rice with a little bit of water just enough to mold the ground rice. Cut out pieces of aluminum foil sheets and form into 1-inch wide cylinders. Fold or twist the ends of each to seal the cylinders. Brush margarine generously inside each of the foil cylinders, then fill each with the glutinous rice mix.
5. Transfer the filled foil cylinders on a baking tray, then place inside your WOLF Convection Steam Oven and set it to STEAM mode for 15 minutes.
6. Once it’s cooked, remove the Puto Bumbong pieces from the foil cylinders and place 2-3 pieces bottom side up on banana leaves brushed with margarine.
7. Generously brush the top of the Puto Bumbong pieces with margarine, add the muscovado pastry cream, then top with freshly grated coconut, muscovado sugar, and grated keso de bola. Serve warm.

Muscovado Pastry Cream

1. In a sauce pot combine milk, muscovado sugar, and vanilla extract, bring to a simmer on your WOLF Induction Cooktop over medium heat, then set aside.
2. In a heat proof mixing bowl combine the egg yolk, cornstarch and salt, whisk until the mixture turns pale and fluffy.
3. While continuously whisking, slowly pour milk into egg yolk mixture in a thin stream. It is important to add the hot milk slowly while whisking to avoid cooking the eggs.
4. Return the mixture to a sauce pot, cook over medium heat until the pastry cream thickens.
5. Whisk in butter off heat until thoroughly combined, strain the pastry cream through a fine mesh sieve. Then cover the pastry cream directly with plastic wrap to avoid skin from forming.
6. Chill in your SUB-ZERO Refrigerator until ready to serve.