Soak the rice

• Combine the glutinous rice and ordinary rice. Wash thoroughly until the water runs clear.
• Soak the rice in water for 4 hours.

Tip: The rice should become soft enough that you can slightly crush it with your fingers.

Drain

• Drain the soaked rice completely using a strainer.

Blend

• Transfer the soaked rice into a blender.
• Add enough water to fully submerge the rice.
• Blend until slightly smooth.

Add food coloring

• Add the violet food coloring.
• Blend again for a few seconds until evenly mixed.
• Adjust the amount depending on your preferred color and the brand you use.

Drain and grate

• Pour the mixture onto a clean cloth.
• Allow water to drain.
• Gently squeeze the cloth.
• Do not squeeze all the moisture out. The galapong should still feel moist but slightly crumbly.
• Grate the galapong using a food grater.

Prepare the wrappers

• If using banana leaves, briefly heat each leaf directly over the stove until flexible.
• If using aluminum foil, cut into approximately 9 x 4-inch sheets.
• Brush each wrapper with butter.

Wrap

• Place approximately 1½ tablespoons of grated galapong onto each wrapper.
• Wrap loosely. Do not compress the rice.

Steam

• Arrange the wrapped puto bumbong inside the steamer.
• Place each wrapper with its opening facing downward.
• Steam over medium-high heat for 15 minutes.

Unwrap

• Allow the puto bumbong to cool slightly until comfortable to handle.
• Carefully remove the wrappers.

Add toppings

• Spread butter generously.
• Top with: Fresh grated coconut, Muscovado sugar, Grated cheddar cheese (optional), Condensed milk (optional),
• Serve immediately while warm.