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Food in Season
Pinoy Food festivities were in the air and of course, Bibingka (Rice Cakes) and Puto Bumbong were always present and will not miss every Paskong Pinoy Holidays.
I am sooo excited as our wandering feet traveled to Las Piñas Bamboo Organ church today with my kiddos. We are actually here to admire the lanterns adorning the church and of course the infamous Pinoy Bibingka and Puto Bumbong.
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| Bibingka being cooked |
Pinoy Bibingka was cooked traditionally here. Burning charcoal on top and bottom of the Bibingka covered by banana leaves gives it a yummy aroma while cooking.
Rice cakes were made of finely ground rice or galapong (milled glutinous rice), coconut milk, margarine, sugar, salted eggs as toppings, and grated coconut. As time went by, a lot of different versions were created like instead of grated coconut they put grated quick melted cheese on top of it. Instead of ground rice, they use flour and a lot of milk and cream have been added to give it a much creamier taste but whatever the ingredients are and the preparations the tradition is and will be the best for me.
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| Banana Leaves serves as the cover for the Bibingka |
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| Charcoal on top of the Bibingka |
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| This is how the traditional bibingka is cooked on brown clay pots |
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| Fully cooked Bibingka |
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| This Bibingka made its way to our table, tastes so good especially when served hot! |
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| Puto bumbong |
Puto Bumbong is also a Pinoy Food made of galapong (milled glutinous rice) or malagkit na bigas in Tagalong. It actually made me think about its purple color and upon searching this puto is originally made from Pirurutong or a kind of special rice that has a distinctly purple color. Over time, makers or sellers of Puto bungbong used food coloring as this type of rice was scarce and expensive.
Another thing that made me into thinking is why it is named Puto Bumbom, Puto Bungbong, Puto Boom-boom, and Puto Bumbong, Where does it get its name?
I did further reading and research and found out that- Its name comes from the process of how it is being cooked. This puto is cooked on a bamboo tube called bumbong or bumbong ng kawayan in Tagalong. As time goes by, the product incorporated its name. That bumbong was actually put on top of a steamer and once smoke came out from it signaled that the puto inside was already cooked.
The ingredients of this puto are likely the same as the bibingka. Galapong (milled glutinous rice) or milled Pirurutong, margarine, muscovado sugar, and shredded coconut.
Rice was soaked in water overnight and grounded the following day. Then presto, the grounded rice was inserted into those bumbongs and steamed until cooked.
This will be served on banana leaves topped with margarine, shredded coconut, and muscovado sugar.
Best served when hot.
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| Bumbong or Bamboo Tube where the ingredients inserted to be cooked |
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| Puto Bumbong served with margarine and shredded coconut on a banana leaf Muscovado sugar will be added shortly :) |
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