i decided to use up my black rice, left over from countless experiments searching for a "puto bumbong" substitute.
this recipe is from "Classic Asian Cakes and Desserts", one of a series of little spiral bound books i found at my friendly neighborhood salvage store. (the original calls for plain glutinous rice.)
2 cups black rice, soaked at least 4 hours, preferably overnight
1/2 tsp. salt
1/2 cup rich coconut milk (used frozen "handaan" brand)
1 pandan leaf, torn lengthwise and tied into a knot (optional: my bamboo steamer provided fragrance)
drain the black rice ("pirurutong") and mix with coconut milk, salt, and pandan bundle (if using). pour in to 8-inch cake pan lined with banana leaf or aluminum foil. butter lightly.
steam for 2 hours, or until rice is set and tender ( the time will also depend on how long black rice is soaked; replenish steaming water occasionally, taking care not to dry it out or your bamboo steamer will burn)
meanwhile make coconut custard topping:
beat 2 eggs with 1 cup packed light brown sugar (use dark if you like it more molasses-like) until sugar is dissolved. add 3/4 cup thick coconut milk and whisk in 1 tbsp. rice flour and 1/4 tsp. salt. set the bowl over a pan of simmering water and heat, stirring all the time until the mixture starts to coat the back of a spoon. remove from the heat immediately and pour over the black rice layer. steam some more over gentle heat for 25 minutes or until topping sets.
cool rice cake thoroughly before cutting into slices.
bibingkang pirurutong
the kids spent a long time "hmmmm"-ing. they liked the chewy nutty texture of the pirurutong paired with the luscious coconut custard layer on top. next time i might try for a combination of white glutinous and black rice. yes we will do this again!
