Puto Bumbong

Ingredients for Puto Bumbong

• 2 cups white glutinous rice
• 1 cup black glutinous rice (pirurutong)
• 1 cup muscovado or palm sugar
• 1 cup grated fresh coconut
• Margarine
• Water

How to cook Puto Bumbong

1. 1.Combine both rices, cover fully with water, and soak in a cool place for 24 hours.
2. 2.Drain thoroughly. Pulse in a processor with a little water until gritty and moist like fine wet sand.
3. 3.Spread loosely in a lightly greased shallow tray no deeper than 2 cm; do not compact. Steam over high heat for 20 minutes until tender.
4. 4.Slice and shape into small cylinders. Serve on banana leaf with margarine, grated coconut, and muscovado or palm sugar.