food feature: BIBINGKA and PUTO BUMBONG

     These two native Filipino delicacies, Bibingka and Puto Bumbong, always adds up to the spirit of Christmas during Holiday season. Good for breakfast after attending Misa De Gallo or Simbang Gabi as it was sold outside the church patio as it awaits the churchgoers for them to be tasted. By the way, for those who do not know, Simbang Gabi or Misa de Gallo is a mass held every 16th of December until Christmas eve for nine consecutive days every dawn. It is a novena mass in preparation for the birth of Jesus Christ on December 25. You can also eat these two luscious Pinoy food for dessert or have it as merienda.


     Bibingka is commonly made out of rice flour added with coconut milk, eggs, with salt and sugar to add taste to the mixture for baking. Pouring the mixture over the banana leaf and covering it again with another banana leaf on top is its traditional way of cooking under the heat of charcoal. The result should be soft and spongy with a slight sweetness when tasted similar to puto or rice cake. The banana leaf can also be preheated before being placed with the batter to add flavor and that luscious smell of  Bibingka. Best served when hot especially when topped with butter, margarine, or cheese while sprinkling it with sugar and grated coconut. Special Bibingka were usually sold with salted eggs on top aside from all those mentioned traditional toppings. Price range for a regular bibingka costs Php 35.00. It may vary depending on the place where it was sold and the ingredients that was used.

     A little ulingan or pugon made of clay used for baking bibingka. After placing the mixture in a mini clay pan, it will then be placed on top of the ulingan and will be topped too with heated charcoal on a metal plate. To make it short, baked in between hot coals for 10-15 minutes or until done.


     Puto Bumbong is a purple colored rice cake which is named after a bamboo tube where it is cooked or steamed. It is definitely recognizable because of its thin and elongated appearance with its loud color that can catch any foodtripper’s attention. Christmas season is never complete without this steamed Filipino delicacy which is always associated with Simbang Gabi. Best serve when hot and when topped with margarine, sugar, and shredded coconut. It costs Php 20.00 per banana wrap. One banana wrap of puto bumbong consists of four puto bumbong rice cake tubes.

     This is the ground glutinous rice added with a purple food color steamed in bamboo tubes used to cook puto bumbong. I think that its color and appearance has something to do or can be associated with advent candles in wreaths specifically in churches which is long and colored violet or purple which symbolizes the sorrow for longing the birth of  Christ ’til Christmas day comes.

     This is the Puto Bumbong Steamer or the “Lansungan” where the bamboo tube with the purple rice inside it were steamed for few minutes.

(Photos taken by: Sukito)


10 Comments (+add yours?)

  1. Love 2 Type
    Jan 08, 2012 @ 09:17:56

    interesting color for puto bumbong.. reminds me of our green biko..


  2. u8mypinkcookies
    Jan 21, 2012 @ 06:46:31

    I love puto bumbong!!


  3. Trackback: food tool: LANSUNGAN | sukitospoon
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