Bibingka at Puto Bumbong

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The tradition of celebrating Christmas in the Philippines comprises different culinary influences from our Spanish and Chinese ancestors.  We usually serve out the best dishes we know. Thus, the most significant feature of Christmas cookery is the kakanin or rice desserts, where Bibingka and Puto Bumbong are considered Pinoys favorite.

Whenever we, Filipinos, see bibingka (Rice Cake) and Puto Bumbong (Purple Steamed Glutinous Rice) it reminds us about Christmas. Such delicacies are typically sold outside the Churches as early as Ber-month comes. Those are usually best selling especially during “Simbang Gabi” (nine-day mass ceremony before Christmas eve).

Bibingka has different recipes and procedures. As per my version of bibingka I have made used mainly of glutinous rice powder, coconut milk and other ingredients; topped with salted eggs, cheese, butter or margarine and sometimes comes with grated coconut on the side. It is commonly cooked in a clay pot lined with banana leaf over a heated charcoal on top and bottom. Since I do not have clay pot and other traditional utensils to cook, I just used my oven to bake it.

The typical puto bumbong is done by grinding an over-night soaked glutinous rice, dried and mix with outher ingredients, then cooked using bamboo tube steamer. Again, I have made used of my available materials and ingredients which I am quite sure that will come up to a fair enough version of puto bumbong.

Puto Bumbong and Bibingka

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Bibingka

Ingredients:

• 1/2 cup glutinous rice flour
• 1/2 cup all purpose flour
• 1/2 cup sugar
• 1 1/2 cup coconut milk
• 1 egg, beaten
• 2 tsp baking powder
• 1/2 teaspoon salt
• 1 + 2 tbsp margarine, melted
• 2 pcs salted duck egg, sliced
• grated coconut
• banana leaf

Procedure:

1. Sift glutinous rice flour, all purpose flour, baking powder, and salt in a bowl. Set aside.
2. Beat eggs until frothy, add sugar and melted 2 tablespoon margarine and beat until sugar is dissolved.
3. Pour egg mixture into the flour mixture and start mixing together.
4. Add coconut milk. Mix evenly using a hand mixer.
5. Prepare the mould lined with banana leaf.
6. Pour in batter into your moulds up to 3/4 full.
7. Bake in a 375 degrees Fahrenheit oven for 20 minutes.
8. Remove from oven then place salted egg slices and cheese.
9. Place back into the oven and bake for 10-15 more minutes or until cooked.
10. Remove from oven then brush with margarine.
11. Best serve with tea. Enjoy!

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Puto Bumbong

Ingredients:

• 3/4 cup hot water
• 1 teaspoon liquid blue food coloring
• 1 teaspoon liquid red food coloring
• 1/4 cup sugar
• 2 cups glutinous rice powder
• grated coconut
• sesame seed
• margarine
• banana leaf
• sugar for topping

Procedure:

1. Put together hot water, sugar and the two food coloring. Mix until the sugar is dissolved.
2. Mix in the glutinous rice flour to form a dough.
3. Divide the big dough and mold a small dough.
4. Using your hand, roll each small dough into a long round shape about 4-5 inches long.
5. Spread margarine or butter in a  heat proof plate and put the long dough on it. Steam for 5 minutes or until done.
6. Remove from steamer and put on top of a banana leaf.
7. Apply margarine then top with shredded coconut, sugar and sesame seeds.
8. Serve and enjoy.