500 grams glutinous rice
250 grams ordinary rice
25 ml. purple food coloring
75 grams margarine
150 grams sugar
75 grams grated coconut
Soak all the rice in a bowl of cold water for six hours then place it through a fine grinder. Mix in the food coloring and hang in a muslin bag for at least 12 hours.
Remove the rice from the muslin bag and pour enough fillings into 2 bamboo tubes, then steam, (there is a special steamer available in the market meant for cooking puto bumbong).
To serve, remove from the bamboo tubes and place in banana leaves about three to four pieces. Spread margarine over puto bumbong and sprinkle with sugar and grated coconut. Serve with hot salabat (tea from ginger) or hot chocolate for the kids.
