Puto Bumbong

Grind and Dry: Drain the water. Traditionally, the rice is ground in a stone mill, but you can use a heavy-duty food processor to grind it into a fine, moist powder. Place the ground rice in a cheesecloth and hang it or press it to remove excess moisture until it resembles slightly damp sand.

Prepare the Steamer: Set up a traditional puto bumbong steamer (a pot with a special lid holding upright bamboo tubes). Bring the water to a rapid boil.

Fill and Steam: Lightly grease the inside of the bamboo tubes with oil. Fill them loosely with the ground rice mixture—do not pack it tightly, or the steam won't pass through. Place the tubes onto the steamer pegs.

Cook: Steam for about 5-10 minutes. The puto bumbong is done when steam actively shoots out of the top of the bamboo tubes and the rice is dark purple, sticky, and cohesive.

Serve: Tap the bamboo tube to slide the purple log onto a piece of banana leaf. Immediately spread generously with margarine or butter, and top with freshly grated coconut and muscovado sugar.