The Christmas Season won’t be complete if you don’t see vendors of these two Filipino delicacies out in the street from late afternoon until evening beginning September.
Puto Bumbong is made from a special variety of glutinous rice called Pirurutong which has a distinct purple color. It is soaked in salted water, ground then dried overnight to attain a powdery texture.
The powdered glutinous rice is then poured into hollow Bamboo tubes then placed on a special steamer/cooker then steamed until it’s done.
When it’s soft and nice. It is placed in a small piece of banana leaf…
Then topped with butter or margarine. The vendor put a generous amount of margarine on top of my Puto Bumbong.
Next, Sugar and grated coconut is sprinkled on top of the margarine. It is then wrapped in the banana leaf and the old newspaper under it to keep it moist and warm until its ready to be eaten.
Bibingka is rice cake made from Galapong or glutinous rice soaked in water then ground [with the water], coconut milk and eggs mixed together to form a batter. It is baked in a special clay pans lined with banana leaves heated by live charcoal on top and underneath.
If you order a Special Bibingka, it is topped with slices of cheese and salted duck eggs and would cost more.
But a regular bibingka is topped with margarine and served with grated coconut on the side.
[…] We love desserts and pastries, so we both instantly agreed to order this platter of bibingka and puto bumbong. Both are traditionally eaten during Christmas season but Mangan serves them the whole year. Bibingka is a Filipino rice cake made with coconut while puto bumbong is made of a naturally purple glutinous rice cake. A Filipino mom has shared how to make these delicacies through her blog The Peach Kitchen. […]