Christmas here in the Philippines is not complete without eating Bibingka and Puto Bumbong. Since I was not able to taste any during the past holidays *I hate breaking traditions huhu*, I used my free time by painting these babies. Now I’m craving for these freshly cooked native cakes!
Bibingka consists of rice flour, eggs, sugar, butter, and coconut milk. It is then cooked in a clay pot lined with banana leaf and while its baking, special toppings can be added such as cheese and salted egg. I love ordering the special ones a.k.a MORE cheese and salted egg!
Puto Bumbong , on the other hand, is made from purple yam powder and rice flour. It’s cooked not in a clay pot but in a smoking bamboo tube that’s why it looks long and thin. Once cooked, makers would spread some butter or margarine on top, sprinkle a generous amount of coconut shavings and sugar, and then fold the banana leaf to keep this glutinous rice cake warm. Yum!!!