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The holidays are nearing, and so are our favorite seasonal desserts, like Simbang Gabi staple puto bumbong – the steamed, sticky, purple rice cake usually topped with grated coconut, sugar, and butter.
This traditional dessert is what Mandaluyong City bakery Sugar Mommah has turned into a burnt basque cheesecake, available in regular size (P700), good for 3-4 people, and in 6 cups for P350.
Sugar Mommah’s puto bumbong base is creamy and fluffy, made with real ube halaya from Sexy Ube and coconut milk. The base is mixed in with sweet, grated coconut that adds texture, and is then topped off with grated cheddar cheese for a savory note to the classic dessert.
To place your orders, you can message Sugar Mommah’s Instagram page. – Rappler.com
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