PUTO BUMBONG

Ingredients and procedure 3 tablespoons pirurutong (purple glutinous rice) 1 cup ordinary glutinous rice 2 cups water bamboo tubes margarine grated coconut sugar

Soak pirurutong and ordinary glutinous rice in water for few hours. Grind together. Wrap mixture in cheesecloth and put in a colander. Put weight over it to hasten drying. When the mixture is dry, pass through a sieve. Lightly fill 3/4 of the bamboo tubes with dry mixture and steam using a puto bumbong steamer. When cooked, shake off from the puto tubes. Brush cooked puto bumbong with margarine. Serve hot with grated coconut and sugar.

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