1. In a medium bowl, mix the glutinous and ordinary rice together and soak for one hour in salt water with food coloring. Put mixture inside flour sack towel and let dry overnight. Place something on top to squeeze out the water.
2. The next morning, heat steamer with water. Put a small amount of rice mixture inside bumbong (bamboo tubes). Attach bumbong to steamer. When steam starts to come out of the bumbong, push puto within. Top with coconut and sugar before serving.