Puto Bumbong

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

* 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.

Biko

2 kg glutinous rice
1 can condensed milk
4 cups water
1 tbsp. vanilla extract
1 cup brown sugar
banana leaves ( optional )
grated coconut meat from 4 coconuts
(reserve coco milk)

* Cook glutinous rice in water just like you do with plain steamed rice.
* In sauceoan, pour brown sugar, coconut milk, condensed milk and vanilla extract.
* Mix, stir and let boil. Add cooked glutinous rice to coconut milk mixture and cook until thick.
* Spread evenly on platter (or bilao) lined with banana leaves.
* Slice and serve.

Espasol

1 cup malagkit (glutinous rice)
4 cups rice flour, toasted until light brown
2 cups sugar
1 cup coconut milk
1-1/2 cups toasted shredded coconut
Anise seeds

Boil the malagkit.
Place sugar, anise seeds and coconut milk in a saucepan; let boil until thick.
Add toasted shredded coconut and cook for 3 minutes.
Add boiled malagkit, stir and cook until thick.
Remove from fire and add 3 cups toasted rice flour.
Mix with a wooden spoon and pass through a cornmeal grinder.
Divide into 2 parts and roll (about 2-1/2-inch in diameter). using the rest of the rice flour for rolling.
Slice into 1/2-inch thick pieces.
Yield: 30 pieces.