Mix the glutinous flour and rice flour. Put 2 cups of water but may need to add more until a dough is formed. The dough should not be dry. Form the dough into a ball then wrap it with a dry, clean cloth then place it on a strainer putting something heavy on top of it so that extra water get drained then leave it for 2-3 hrs.  Unwrap the dough, leave it open for about an hour to dry but avoid not to let it become too dry, it should still be sticky enough to hold together (see image below).

Grate the dough using a sifter (not too the fine sifter) to come up with grainy powder.

Cooking procedure:

You will need the correct steamer and “bumbong” for best result of an authentic puto bumbong.

Place the bumbong into the steamer with water then bring to a boil. Using barbeque stick, apply margarine inside bumbong then pour it with grated puto mix upto the top level (do not press it down as it will block the steam to go up) then immediately place them back to the steamer. Once the steam goes out of the puto mix and the purple color becomes darker, the puto is cooked. Release the cooked puto by tapping bamboo.  If you do not have the right steamer, you can also use the puto molds, it will be cooked the same way — but not the original puto bumbong  shape of course. I used the same methods of cooking it and it turns out with the same finish product.

Apply margarine on top of puto bumbong then top it with grated fresh coconut, sugar and sesame seed then serve while hot.