Bibingka and puto bumbong con Nutella are here just in time for Simbang Gabi (2024)

FAQs

What is Bibingka and puto bumbong? ›

Bibingka is made with rice flour, coconut milk, sugar, and eggs and is typically cooked in banana leaves. Puto bumbong, meanwhile, is a purple-colored rice cake steamed in bamboo tubes. It's usually served with grated coconut and sugar.

Cultural significance

Puto bumbong is commonly served as a snack or breakfast during the Christmas season. It is usually associated with the nine-day traditional Simbang Gabi novena, where stalls serving snacks including puto bumbong are set up outside churches.

The cultural significance of bibingka goes much beyond its delicious flavor and adaptive recipe. Bibingka is a symbol of joy and unity in Filipino culture. Bibingka is a delicious treat that may be eaten for breakfast, as a lovely after-meal dessert, or just as a snack.

Maria traced the puto bumbong's origins to the Indian puttu. Traditionally, it was purely made with pirurutong, a variety of purple rice from which the dessert derives its color. Sta. Maria noted that in precolonial times, colored rice was served during feasts.

Bibingka is a traditional Christmas food in Philippine cuisine. It is usually eaten along with puto bumbóng as a snack after attending the nine-day Simbang Gabi ('Night mass', the Filipino version of Misa de Gallo).

bi·​bing·​ka bē-ˈbiŋ-kə : a Philippine cake that is made with rice flour, water, and sometimes other ingredients (such as butter, sugar, cheese, or coconut) and that is traditionally cooked between banana leaves.

The origins of bibingka are vast. Some say that it came from Indonesia while some believe it came from India. In fact, the Indians call their version of this dessert as “Bebinca” or “Bibik”. Some also believe that the Portuguese brought this dessert from Goa.

"Bibingka" is believed to have been adapted from the Indian cuisine. It comes from the Indian word bebinca also known as bibik, a dessert made of flour, coconut milk, and egg. The Sepoys of Cainta still bear the 'resilience' of their ancestors.

rice cakepurple rice cake.

Is puto bumbong a delicacy? ›

Puto bumbong is a Filipino delicacy traditionally served during Christmas season in the Philippines. For self-confessed foodie Geraldine Cleeman, Christmas and Simbang Gabi are not complete without eating Puto Bumbong after the dawn mass.

The purple-hued rice cake (puto) is made with glutinous rice and often cooked inside bamboo tubes (bumbong). Its color traditionally comes from a local dark-purple rice variety called pirurutong, which gets soaked overnight, then ground.

Vendors brush softened butter on the cakes as soon as they come out of the bamboo steamer, then top them off with freshly grated coconut and dark brown sugar. A simple yet delectable kakanin (native delicacy), puto bumbong, will all its fixings, is sweet and buttery with a very pronounced fresh, coconut flavor.

bumbóng (Baybayin spelling ᜊᜓᜋ᜔ᜊᜓᜅ᜔) cylindrical container (especially those made of bamboo) (neologism) cylinder synonym ▲ Synonym: silindro. Alternative form of bungbong.

Puto Bumbong -- Steamed Rice Sticky Logs

Puto Bumbong is a very famous delicacy in the Phillipines especially when it's Christmas season. It unites families, friends, and relatives when eating this kind of dessert because of its delicious and addicting taste.