Puto Bumbong

1: Combine 320g (2 cups) glutinous rice flour and 60g (1/2 cup) purple sweet potato powder in a bowl.

2: Add 50g (1/4 cup) coconut sugar to the dry mix.

3: Slowly pour in 355 ml (1 1/2 cups) coconut milk, stirring continuously to achieve a sticky dough consistency.

4: Cover the dough with a towel and let it rest for 30-60 minutes for the flavors to blend and the dough to soften.

5: Cut the banana leaves into squares and lightly grease them with coconut oil.

6: Form the dough into logs, place them on greased banana leaves, and wrap them snugly.

7: Steam the wrapped logs for 10-12 minutes or until the banana leaves turn a bright green.

8: Gently unwrap the Puto Bumbong, roll them in grated coconut, and sprinkle with extra coconut sugar. Finish with a slice of grass-fed butter and a dash of finishing salt.

9: Present the Puto Bumbong on banana leaves for a traditional appearance.