Bibingka and Puto Bumbong: Filipino Christmas Desserts

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Bibingka and puto bumbong are two popular Filipino desserts that are commonly served during the Christmas season. Both of these delicacies are made from glutinous rice flour, but they have distinct differences in terms of taste, texture, and presentation. In this blog, we will explore the history, ingredients, preparation, and cultural significance of bibingka and puto bumbong.

Bibingka:

Bibingka is a traditional Filipino dessert that is typically served during the Christmas season. The word "bibingka" comes from the Tagalog word "bingka," which means "to mold." It is made from glutinous rice flour, coconut milk, eggs, sugar, and butter. Traditionally, bibingka is cooked in clay pots lined with banana leaves and heated with hot coals on top and underneath. The result is a soft, spongy cake with a slightly chewy texture and a sweet, buttery flavor.

Ingredients:2 cups glutinous rice flour
1 cup coconut milk
1/2 cup sugar
3 eggs
1/4 cup butter, melted
1/4 cup grated cheese (optional)
banana leaves, cleaned and cut into circles

Instructions:Preheat the oven to 375°F.

In a large bowl, combine the glutinous rice flour, coconut milk, sugar, and eggs. Mix well until smooth.

Add the melted butter and mix until well combined.

Grease a baking dish with butter and line with banana leaves.

Pour the batter into the prepared dish and sprinkle with grated cheese (optional).

Bake in the oven for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Serve warm with grated coconut or sugar on top.



Cultural Significance:

Bibingka is a popular dessert in the Philippines, especially during the Christmas season. It is often served during Simbang Gabi, a nine-day novena of dawn masses that leads up to Christmas Eve. The warm, soft, and buttery bibingka is a perfect treat after attending the early morning mass. It is also a popular street food in the Philippines, where it is sold in food stalls and carts.

Puto Bumbong:

Puto bumbong is another popular Filipino dessert that is often served during the Christmas season. The name "puto bumbong" comes from the Tagalog words "puto," which means "steamed rice cake," and "bumbong," which means "bamboo tube." This dessert is made from glutinous rice flour that is cooked in bamboo tubes, resulting in a purple-colored cake that has a slightly sticky texture and a sweet, nutty flavor. It is often served with grated coconut and brown sugar.

Ingredients:2 cups glutinous rice flour
1/2 cup purple yam powder (ube)
1/4 cup sugar
1/4 tsp salt
2 cups water
bamboo tubes, cleaned and cut into pieces
grated coconut
brown sugar

Instructions:

In a large bowl, combine the glutinous rice flour, purple yam powder, sugar, and salt. Mix well until combined.

Gradually add the water to the flour mixture, stirring constantly until a smooth batter is formed.

Fill each bamboo tube with the batter, leaving about an inch of space at the top.

Steam the bamboo tubes for 15-20 minutes or until the cakes are cooked through.

Remove the cakes from the bamboo tubes and serve with grated coconut and brown sugar on top.


Cultural Significance


Puto bumbong is not only a popular dessert during the Christmas season, but it also holds a special significance in Filipino culture. According to tradition, puto bumbong originated from the province of Pampanga and was introduced during the Spanish colonial era. It is believed that the dessert was served to the farmers who attended the Misa de Gallo or early morning mass during the Christmas season. The farmers would use bamboo tubes to cook the glutinous rice flour and share the dessert with other members of their community.

Today, puto bumbong remains a staple dessert during the Christmas season in the Philippines. It is often served alongside bibingka and other traditional Filipino desserts during Simbang Gabi. The warm and fragrant aroma of puto bumbong wafting through the air is a reminder to Filipinos of the joy and celebration of the holiday season.

Conclusion:

In conclusion, bibingka and puto bumbong are two popular Filipino desserts that are commonly served during the Christmas season. Both desserts are made from glutinous rice flour and have distinct differences in terms of taste, texture, and presentation. Bibingka is a soft, spongy cake with a slightly chewy texture and a sweet, buttery flavor, while puto bumbong is a purple-colored cake that has a slightly sticky texture and a sweet, nutty flavor. Both desserts hold a special significance in Filipino culture and are a reminder of the joy and celebration of the holiday season.