Bibingka and Puto Bumbong

Every Christmas season, we always have Christmas trees, decorations, gifts, socks, and colorful lights. The spirit of Christmas has come again, and we can once again hear the Christmas carols. As part of our culture and tradition, we always have Simbang Gabi (church novena), Noche Buena, and Misa de Gallo.

Who can resist the sweet smell of freshly cooked Bibingka (rice cakes) and Puto Bumbong? We can’t live without these during the season. After Misa de Gallo, or Simbang Gabi, Filipinos usually look for these two Christmas specialties which they share with their family and friends. Vendors can be found along the streets or outside the churches, selling Bibingka and Puto Bumbong during the cold mornings and nights of December, starting from the 16^th, until the 24^th, nine days before Christmas day.

Bibingka, a native delicacy, is made from galapong, a glutinous rice that is soaked and grounded on water to form a dough, until it is turned with the perfect texture. Before serving the freshly cooked Bibingka, it wouldn’t be complete without spreading it with butter and sprinkling it with sugar, together with its delicious toppings, itlog na maalat (salted duck eggs) and kesong puti (white cheese). After which, the Bibingka, soft and fluffy, is ready to be served, along with niyog (grated coconut) which adds to its texture and flavor.

Puto Bumbong is a purple-colored Filipino delicacy made of sticky rice. It wrapped in banana leaves to be able to preserve its moist and warmth before it is to be served and eaten. But before doing so, it is sprinkled with sugar, rubbed with margarine, and freshly grated niyog is placed on top of it to add flavor and sweetness to the delicacy.

Christmas season wouldn’t be complete without Bibingka and Puto Bumbong. It will always be part of the rich Filipino culture and tradition.