It’s that time of the year again when Filipinos all over the world celebrate Christmas with friends and family. One of the most popular Filipino Christmas dishes is bibingka, a rice cake that is usually served with salted eggs or cheese. Puto bumbong, a type of purple sticky rice cake, is also a favorite during the holiday season. In this blog post, we will show you how to make these delicious treats!
If you’re looking for a delicious and festive way to celebrate the holidays, look no further than these two Filipino Christmas classics: Bibingka and Puto Bumbong. Both of these dishes are relatively easy to make, and they’re sure to please your friends and family! In this article, we’ll show you how to make each dish step-by-step. Let’s get started!
To make a Bibingka, you will need:
- Rice flour
- Coconut milk
- Butter or margarine
- Sesame seeds (optional).
To make Puto Bumbong, you will need:
- glutinous rice flour
- food coloring (optional).
To make a Bibingka:
- Combine the rice flour, coconut milk, sugar and salt in a bowl. Mix well until all the ingredients are combined.
- Heat butter or margarine in a frying pan over medium heat. Scoop about ¼ cup of the mixture and pour into the frying pan. Swirl the pan so that the batter spreads out evenly.
- Cook for about two minutes or until the edges start to brown. Turn over and cook for another minute.
- Sprinkle with sesame seeds if desired and serve hot.
To make Puto Bumbong:
- Combine the glutinous rice flour, sugar and anise seeds in a bowl. Mix well until all the ingredients are combined.
- Add salt to taste. If desired, add food coloring to get different colors of puto bumbong.
- Pour mixture into a Puto Bumbong mold. Fill each section only about two-thirds full.
- Steam over boiling water for about 15 minutes or until the puto bumbong is cooked through. Serve hot with butter or margarine and grated coconut on top.
To make a bibingka, you will need the following ingredients:
- rice flour
- butter or margarine
- banana leaves (optional).
- Batter: rice flour, sugar, baking powder, salt, evaporated milk, and eggs.
- Toppings: cheese, butter, grated coconut.
- Step One: Preheat oven to 375 degrees F (190 degrees C). Grease and flour an oven-proof dish.
- Step Two: Sift together the rice flour, sugar, baking powder and salt. Stir in evaporated milk and eggs until well blended. Pour batter into prepared dish.
- Step Three: Bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack.
- Step Four: Sprinkle top of cake with cheese and dot with butter. Broil for about 30 seconds or until cheese is melted and bubbly. Coconut can be sprinkled on top as well, if desired. Serve warm.
Tips and tricks to make your kebobs perfect every time
- Use your favorite vegetables and meats to make kebobs.
- Soak wooden skewers in water for 30 minutes before using them, so they don’t burn on the grill.
- Thread meat and veggies onto skewers alternating between the two, leaving a little space between each piece. This will ensure even cooking.
- Grill over medium heat for about 15 minutes, turning every few minutes, until the meat is cooked through.
- Serve with your favorite dipping sauce and enjoy!
Soak wooden skewers in water for 30 minutes before using them; this prevents them from burning on the grill. Thread meat and veggies onto skewers alternating between the two, leaving a little space between each piece. This will ensure even cooking. Grill over medium heat for about 15 minutes, turning every few minutes, until the meat is cooked through. Serve with your favorite dipping sauce and enjoy!
There you have it – your guide to making perfect kebobs every time! Give them a try this summer and enjoy the delicious, grilled goodness.
Serving and Eating Bibingka
Bibingka is best served warm, so if you have any leftovers, reheat them in the oven before serving. You can also eat it cold, but it’s not as good that way.
Puto Bumbong is usually eaten with a dipping sauce made from shrimp paste and calamansi juice, but you can also use soy sauce or vinegar.
How to Make a Bibingka
- Rice flour – ⅓ cup
- Coconut milk – ½ cup
- Sugar – ⅓ cup
- Salt – a pinch
- Baking powder- ¼ teaspoon
- Margarine or butter, melted – ¼ cup.
Preheat oven to 350°F (175°C). Grease and flour an 11×13 inch baking dish. In a bowl, combine rice flour, coconut milk, sugar, salt and baking powder. Pour mixture into prepared dish. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Brush top with melted margarine or butter and serve warm.
Variations of Bibingka
There are many variations of the traditional bibingka. One popular variation is called binignit, which is made with a sweetened coconut milk mixture. Another variation, called kutchinta, includes grated cassava in the batter. There are also savory versions of bibingka, such as the Ilocano dish called panggang.
Another popular Filipino dessert is puto bumbong, a steamed rice cake made with purple sticky rice, coconut milk, and sugar. The dough is placed in bamboo tubes and then boiled or steamed. Puto bumbong is often served with grated young coconut and a sweetened coconut milk sauce.
Both bibingka and puto bumbong are popular during the Christmas season, but they can be enjoyed all year round. Give them a try!
Bibingka: A serving of bibingka provides 283 kcal, 11.0 g protein, 58.0 g carbohydrate (of which 33.0 g sugars), and trace amounts of fat and dietary fibre.
Puto Bumbong: A serving of puto bumbong provides 110 kcal, less than 0.25 g protein, 25.0 g carbohydrate (of which 12.0 g sugars), and trace amounts of fat and dietary fibre.
Both bibingka and puto bumbong are excellent sources of thiamin, riboflavin, niacin, vitamin B-12, and iron.
- Protecting the environment is important for the health of our planet and its inhabitants.
- There are many ways to reduce your environmental impact and help preserve our world for future generations.
- One way to do this is by making your own bibingka and puto bumbong during the holidays!
- All-purpose flour, sugar, baking powder, eggs, evaporated milk, butter, salt
- Puto Bumbong:
- glutinous rice flour, sugar, ground mung beans
For the Bibingka:
- Preheat oven to 350 degrees F.
- In a bowl, whisk together all-purpose flour, sugar, baking powder, eggs, evaporated milk and butter. Add salt and mix until well combined.
- Pour batter into an ungreased baking dish and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
When cooking Bibingka and Puto Bumbong, always remember to keep your kitchen clean and free of any hazards. Be especially careful when working with hot oil or sugar syrup. Make sure to use a pan with a lid so that the moisture from the coconut milk doesn’t escape.
Also, be sure to let the Bibingka and Puto Bumbong cool before serving. They will taste much better when they’re not scalding hot! Enjoy!
What are the ingredients of Bibingka?
The ingredients of Bibingka include: rice flour, sugar, eggs, evaporated milk, baking powder, and salt.
What are the ingredients of Puto Bumbong?
The ingredients of Puto Bumbong include: glutinous rice flour, sugar, baking powder, and salt.
How much rice flour is needed for Bibingka?
For Bibingka, you will need about three cups of rice flour.
How much glutinous rice flour is needed for Puto Bumbong?
For Puto Bumbong, you will need about two cups of glutinous rice flour.
What is the difference between Bibingka and Puto Bumbong?
The main difference between Bibingka and Puto Bumbong is that Bibingka is made with rice flour while Puto Bumbong is made with glutinous rice flour. Additionally, Bibingka is typically baked in an oven while Puto Bumbong is steamed.
Do I need a special pan for Bibingka?
No, you do not need a special pan for Bibingka. You can bake it in an oven-safe dish or baking pan.
Do I need to steam Puto Bumbong?
No, you do not need to steam Puto Bumbong. You can bake it in an oven-safe dish or baking pan.
Can I make Bibingka and Puto Bumbong with gluten-free flour?
Yes, you can make Bibingka and Puto Bumbong with gluten-free flour. However, you may need to adjust the amount of flour used depending on the type of gluten-free flour that you use.
Can I make Bibingka and Puto Bumbong with whole grain flour?
Yes, you can make Bibingka and Puto Bumbong with whole grain flour. However, you may need to adjust the amount of flour used depending on the type of whole grain flour that you use.
Can I make Bibingka and Puto Bumbong with vegan-friendly ingredients?
Yes, you can make Bibingka and Puto Bumbong with vegan-friendly ingredients. However, you may need to adjust the amount of flour used depending on the type of vegan-friendly flour that you use.
After following the recipe and tips provided, you should now be able to make a delicious bibingka and puto bumbong on your own! Serve them during special occasions or any time you want something extra special. Enjoy!