Ingredients:
5 kilos malagkit / galapong or glutinous rice
1 cup ordinary rice
1 tablespoon of lilac / purple / violet food color
1 kilo shredded mature coconut / niyog
margarine
sugar
Procedure:
1. Mix the glutinous rice, ordinary rice and food coloring.
2. Soak it in water for four hours.
3. Slowly grind using a stone or manual grinder. Do not to put too much water while grinding so the mixture will not become too sticky.
4. Put everything on cotton cloth. Tie the corners of the cloth and let it drip until all excess water is removed.
5. Let stand overnight.
6. The next day, mix and crush the ingredients using your hand.
7. Boil some water in a steamer. Cover it with the custom-made puto bumbong cooker.
8. Grease the cylinders with margarine then half-fill them with the milled ingredients.
9. Cover the other end of the cylinder with cotton cloth and fit the opposite end into the nozzle.
10. Steam will come out of the cylinder when the puto bumbong is cooked.
11. Before removing the puto bumbong from the cylinder, invert the cylinder to ensure proper cooking.
12. To remove the puto bumbong from the cylinder, hold it in a vertical position and gently tap it out over a plate. Put the sugar and freshly grated coconut as toppings.
Serves ten people.
