Puto Bumbong :)

http://www.pinoyrecipe.net/filipino-puto-bumbong-recipe/

Puto Bumbong, Traditionally made from a special variety of heirloom sticky or glutinous rice called Pirurutong which has a distinctly purple color, soaked in salted water and dried overnight and then poured into bumbong or bamboo tubes and then steamed until done or steam rises out of the bamboo tubes. It is served topped with butter or margarine and shredded coconut mixed with sugar.

Puto bumbong is the most sought after delicacies at Christmas time. During the simbang gabi or the Christmas Eve mass, people would line up to their favorite stalls outside the church just to have a taste of this favorite Pinoy delicacies.

Ingredients:

1 Kilogram malagkit (glutinous) rice, mixed with
125 grams ordinary rice
1 pc mature coconut, shredded
butter or margarine
violet food coloring
banana leaves
water
salt
sugar

How to cook puto bumbong:

• Soak malagkit and ordinary rice mixture in salted water with violet food coloring for 1 hour.

• Let dry overnight by putting inside a flour sack.

• Put something heavy on top to squeeze out water.

• Mixture is ready for cooking the following morning.

• Heat steamer (lansungan) with enough water.

• Put a small amount of rice mixture inside bamboo tubes(bumbong).

• Attached bamboo tubes to lansungan or steamer.

• When steam comes out of bamboo tubes, remove and immediately push out puto bumbong.

• Top with coconut shred and sugar before serving.

Hope you like it (=