IMPACT
DECEMBER 2015
Sponsored child Niel in the Philippines grates fresh coconut for a Christmas treat his mother makes.
C ULTURE
FESTIVE FOODS IN THE PHILIPPINES Editor’s note: Most of the stories we share in this publication show the impact created by sponsorship in the lives of those we serve. We also believe it’s valuable on occasion to share stories that help our community better understand the diverse cultures of sponsored friends and their families, and their joy in being able to share their cultures with you.
G
atherings of family and friends are a staple of the Christmas season around the world. And sweet treats
are often part of the celebrations, with each country offering up its own unique dishes.
Kakanin, or rice desserts, come in three basic types, with their names indicating how they are cooked. Bibingka refers to baked dishes, suman means boiled and puto is steamed. “During the Christmas season, most of the foods that
In the Philippines, the Christmas season kicks off
can be found outside churches or from street vendors are
in September, around the same time farmers harvest
puto bumbong and puto kawali [more commonly known as
rice, and some of the most popular traditional Filipino
bibingka],” Tristan said.
Christmas dishes make use of the grain. According to Tristan John Cabrera, Unbound’s commu-
The Philippines is a predominantly Catholic nation, and Advent services are well attended. Food vendors use that
nications liaison in the Philippines, “All manner of rice
to their advantage and are ready to sell traditional treats
desserts are produced to celebrate the holidays and to offer
to churchgoers.
thanks for a much-needed good harvest.”
(continued)
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(continued from front) Tristan interviewed two women who are part of the
“We [have been] doing this tradition ever since I am a child. ... My mother was the one cooking it. I only continue what she has started.”
Unbound program about these popular Filipino Christmas dishes. During the Christmas season, Glenda makes the steamed rice treat puto bumbong to earn extra
— Glenda, daughter of sponsored elder Julita
money for her and her mother’s needs. Glenda’s 72-year-old mother, Julita, depends on her children for support and has been sponsored through Unbound since 2004. The recipe Glenda uses is special, as she learned how to make puto bumbong from a young age watching her mother, who
Visit unbound.org/filipinofoods to see how these traditional Christmas dishes are made.
used to be a cook in her own eatery. Making puto
grinds the colored rice herself. The stone
like this,” Armila said. “You must make
bumbong is something they do each year.
grinder she uses belonged to her mother,
sure that the heat is evenly distributed
“We [have been] doing this tradition
and Glenda said it “is much older than me.”
top and under, because if not, it will not
ever since I am a child,” Glenda said. “My
Armila is a mother of three, and her
mother was the one cooking it. I only con-
son, Niel, is sponsored. For most of the
tinue what she has started. … This is also
year she earns a living doing laundry
a way of being productive and busy every
and making clothes. But during what
bibingka, so it is also a labor of love as
Christmas season.”
they refer to as the “ber” months in the
Armila makes extras for them to enjoy.
Puto bumbong has a distinctive purple
Philippines, September through Decem-
be cooked evenly. I always make sure that the charcoal is still burning every time.” Her children have a fondness for
Both puto bumbong and bibingka are
color, which is part of what makes it
ber, she boosts her income selling puto
typically served hot and topped with
so festive for Christmas. Originally the
bumbong and bibingka. While puto
Edam cheese, coconut, butter or brown
color came from using a special type of
bumbong is steamed in bamboo tubes,
sugar, depending on preference. Salted
glutinous rice called pirurutong, though
bibingka is a small rice cake that is
duck eggs and ham are also common
it’s no longer readily available. Now the
baked in banana leaves using charcoal
toppings for bibingka.
color comes from using purple yams or
on the top and bottom.
food coloring.
“Cooking bibingka takes a long time
And while many prepare puto bumbong with pre-ground glutinous rice flour, Glenda
For Filipinos, and especially for the families of Armila and Glenda, these
compared to puto bumbong, most espe-
treats are some of the many joys of the
cially if you only have one cooking pot
Christmas season.
PUTO BUMBONG
1 ELMWOOD AVENUE, KANSAS CITY, KS 66103
800.875.6564
BIBINGKA
MAIL@UNBOUND.ORG
UNBOUND.ORG
©UNBOUND 2015