Puto Bumbong: Purple Rice Snack Steamed in Bamboo Tubes

In a large bowl, combine the glutinous black rice and glutinous white rice. Add 4 cups (960 ml) of water and soak for at least 8 hours or overnight. The rice should be soft enough to break easily between your fingers.

Drain the soaked rice well. Transfer to a blender or food processor and blend until you get a smooth, thick paste, adding a tablespoon of water at a time if needed. The mixture should be dense but spreadable, similar to a thick cake batter.

Fill the bottom of a steamer pot with 6 cups (1.4 L) of water and bring to a rolling boil. Meanwhile, soak the bamboo tubes in water for 10 minutes to prevent burning, then drain.

Pack the rice paste into the bamboo tubes, filling them about three-quarters full. Do not overfill, as the rice will expand during steaming.

Stand the filled bamboo tubes upright in the steamer, cover, and steam over high heat for 15 to 20 minutes, until the rice is firm and cooked through. A toothpick inserted into the center should come out clean.

Remove the tubes from the steamer and gently push the steamed rice out onto a banana leaf or plate. Brush with margarine or butter, then sprinkle generously with muscovado sugar and freshly grated coconut. Serve immediately while warm.