“Bibingka” and “puto bumbong”
No Filipino Christmas is ever without bibingka and puto bumbong. They are inexorably associated with misa de gallo, the dawn mass on the nine days before Christmas. While they are more common as street food, they are so popular (even among tourists) that even five-star hotels serve them–using the traditional cookware–during the holiday season.
Bibingka, above, is a rice cake similar to the Western pancake in appearance. In taste, texture and way of cooking, however, they are very much different from each other. Bibingka is made from galapong, baked in a special clay pot, lined with a piece of banana leaf, with live coals on top and underneath. It is topped with slices of kesong puti (white cheese) and itlog na maalat (salted duck eggs). The newly-cooked bibingka is spread with butter and sometimes sprinkled with sugar then served with niyog (grated coconut). Galapong is glutinous rice soaked in water then ground with the water to form either a batter or a dough, depending on what the cooked dish is supposed to be.
Puto bumbong is a dish made from purpled-colored ground rice cooked in bamboo tubes that are placed on a special steamer-cooker. Then, they are removed from the bamboo tubes, spread with butter and sprinkled with sugar and niyog (grated coconut). They are then wrapped in wilted banana leaves which will keep them warm and moist until ready to be eaten.
On the left is the steamer in which the puto bumbong is cooked. The bamboo tubes are half filled with the purple-colored rice in the huge bowl (right side of the photo). The bamboo tubes are usually wrapped in cloth to avoid burning the hands of the vendor when they are removed from the steamer when the puto bumbong is ready. Took the photo last night while searching for a “virtual pet” that my twelve-year-old daughter simply “must have”. I would have taken a photo of the bibingka cooker as well but I wanted a photo of the actual cooking, live coals and all. But the stall was about to close and cooking was over for the night.
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124 Responses to ““Bibingka” and “puto bumbong””
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[...] Bibingka (photo) and puto bumbong are traditional Christmas delicacies. They are associated with the misa de gallo, or dawn mass, and are usually served with salabat, or ginger brew. It’s easy to describe how puto bumbong looks and tastes like. My intention in posting this entry is to show you, especially non-Filipinos and Filipino born and bred in foreign lands who may not have exprienced watching how puto bumbong is cooked. [...]
pls send me the ingredients of special bibingka made from galapong….thank you so much and more power..
pls send me the ingredients of special puto bumbong
thank you so much
OOOO looks yummeeeey :3.
please send me a puto recipe. Thanks!!
can you please send me the recipe puto bungbong
Please send me a recipe of Puto Bungbong, and how to cook it.
Gud pm kindly send me the recipe for sprcial bibingka and specialputo cheese and puto bumbong, thanks! GOD BLESS!:smile:
Hi! Can you please send me the recipe of bibingka…thanks!
please send the recipe for the special bibingka and puto bumbong and how to cook it, thank you:smile:
pls kindly send me the recipies for bibingka & puto bungbong. thank you
please send me the recipe for special bibingka ang puto bumbong..thanks
Please send me the recipe for the special bibingka and puto bumbong. thank you.
please send me your recipe for the bibingka made from galapong and puto bumbong. the ones in your picture looks so yummy I’d like to be able to make them too.
thanks…
Hi, please send me the recipe (ingredients and how to cook them) for the special bibingka made from galapong and puto bumbong too. My family loves native kakanin and I’d love to be able to serve them these two. The picture really looks yummy. More power and many thanks
please send me a recipe of bibingkang galapong and puto bubong.thank you very much:razz:
kindly send me the recipe for special bibingka please. thank you very much
hi, please send me your recipe of special bibingka and puto bumbong. thank you very much
kindly send me a recipe for puto bonbong and all native cake because l love to eat andi’m interested to cook special bibingka and native cake. thank you very much and have a great day. mary
pls. send me sa recipes of bibingka thank you so much more power
pls send me the recipe of puto bungbong and the instruction thank you.
Please, I would like you to sent me a recipes of your Bibingka and Puto bungbong.I really want to try to eat it, I hope you dont mind. Thank so much.
Please send me the recipe for puto bungbong and bibingka galapong and also if you have a recipe for puto Binan. Thank you.
:razz:Wow! That looks really yummy! Can you please send me the recipe of bibingka and puto bungbong. Thank you very much!
Could you please share me the recipe for your bibingka.
i love this bibingka. taste good. and they don’t have that here in Las Vegas. I’ve been wanting to eat this!
thank you and hope to hear from you soon.
can you please send me your ingredients for bibingka the one in the picture and also how to cook it. Its so yummy makes me hungryyyyyyyyyy. plssssssssss hurry up. wants to see more of your special recipes…. you’re no. one……
i’d like the recipes for the bibingka and puto bumbong as well.
i understand that you dontemail recipes. however, i dont see the recipes in either of the two pages that supposedly would have the recipes.
by the way, do you know where i can purchase a puto bungbong cooker (shipping address is USA).
thanks so much!!!!
amy, not all entries are recipes.
Hi! can you please send me the recipe of your bibingka and puto bumbong. Wow! looks so yummy:smile:
Thank you so much.
good day! we have already tried some of your recipes and we find it really good:smile:.i have read that you dont mail recipes but how can i get your recipe for bibingka and puto bumbong? please, if you dont mind, tell me how can i get it. thank you and more power!
namimisko kuna ang luto ng puto bumgbung at bibingka noon nan dyan ako sa pilipinas panaya kain ako ng bibingka at puto bung bong keef a good work
hi sorry spelling ko mali cheers
:razz::smile::smile::smile:yummy puto….
pls send me on how to make this bibingka you have on your photo kasi looks really so delcious. also if you can send me a recipe on how to cook the puto from pangasinan. yung maputi na maliliit na puto usually they are selling it sa labas ng mga simbahan dyan sa atin. many thanks and more power, God Bless you
Hi Connie. can you please send me the bibingka recipe? ive been craving for it for a long time but i couldnt sem to find a good recipe in the internet. thank you.
Hi
please give me the recipe of bibingka and puto bungbong.
thanks.
jo
Please! can you send me the recipe..i have been looking around for this. I love to bake native deserts..thank you very much!!:::smile:
Please send me the bibingka recipies
:sad:plese send me puto bumbong recipe
please send me a bibingka recipe
please send me the bibingka and puto recipes. thanks!!!
can you please send me the recipe and how to cook the bibingka.
thanks.
can u pls send me recipe of bibingka and puto bumbong or any kind of puto. thanks and more power
can you please send this recipe for Bibingka and Puto Bumbong. thank you so much and more power.
wow!!!!nice can u send me the recipe for bibingka ..thanks
You know, i have improvised a puto bumbong steamer out of my old B/D handy steamer today. It took me a whole day to make one including also 3 improvised bumbong . Now it is working just a real one. Mahirap talaga ang malayo sa pinas lahat magagawa mo…
hayy naku… mga taong to talaga… halos from the top of this thread puros “pls send me the recipe”
eh nakasulat na nga “Sorry, I don’t e-mail recipes.”
at tsaka “Some entries DO NOT contain recipes.”
magbasa naman kayo.
I brought a puto bumbong steamer from RP and it showed wierd when they x-rayed my bag. So I had to open my luggage. customs probably thought it was explosives. Anyway, i am able to use the steamer here in the U.S. I use a combination of mochiko and ground black rice (pirurutong) that I buy from oriental stores.
Though I have not perfected my recipe yet.
pls send me your recipe of special bibingka and puto bubong.
thank you.
please send me recipe of bibingka made from galapong. i have been looking for it. thanks.
Why do you choose not to share some recipes? Just curious.
Because I don’t have them.
i would like to request a recipe for puto and bibingka especially the one that appers in the picture above parang ang sarap nya talga. thanks and more power.
brenita, you can go to the ynares tiangge during the christmas season and ask the vendors for their recipes.
where does it say that I cooked the bibingka and puto bumbong in the entry?
the bibingka looks so good but it didn’t comes with the recipe…
Pls send me your bibngka recipe how to cook Oh i love bibingka thanks
I love bibingka and puto. Could you please send me the recipe? Thanks…
Hi I am from Taiwan and I love your web. After looking into your web, I love Filipino food and want to lear. Can you advise me if I have the chance to visit Philippines is there any short term cooking school/class I can enroll.
Best Regards
Kelly
Kelly, try the Center for Culinary Arts in Quezon City. Professional chefs also offer short-course classes.
can u pls. send me the recipe of your bibingka. it looks very delicious. ty
pls send me the recipes of puto bung bong
hello guys,iwant to share something about this food,,because my family is a seller of bibingka and puto bung bong,we make it special thats why our costumer always asking what is the real ingridients of it,,puto bung bong is more delisious kung meron syang cheese sa loob,,as in habang nagmemelt sya at mainit init pa mas masarap,,try nyo promise and the bibingka is more masarap if you put more egg and cheese,,and milk ha
puto bumbong! i love! buti xmas na.. sarap na naman nyan sa morning!
hi and hello can you send me a recipe of special bibingka.thank you and god bless
hi, hello can you send me a special recipe of puto thanks ……
pls send me a recipe of your bibingka and puto bumbong
thankyou you help me a lot
Hi! I love bibingka and yourt picture looks delicious! can you share the recipe please?
hi please send me your recipe of bibingka and puto bungbong. my kids really love to eat this. i have my own recipe pero hindi umaalsa.. bakit po kaya. thanks
ammm… excuse me po q po c jc 16 yrs old an i love to cook different kinds of food… can u pls send me the recipe of bibingka ung galapong po hindi po ung harina… thnx po
pls send me recipe of special galapong bibingka.
i would appreciate if you can email recipes for bibingka and puto bungbong
i would appreciate if you can email recipes for bibingka and puto bumbong.. thanks a lot and more power!
kindly send me the recipe of special bibingka please..thanks
hi there,
i love the filipino food bibingka and puto bumbong. pls. send me the ingredients and procedure how to cook.
more power
There is no secret recipes in making puto bumbong or bibingka, putong puti… what makes them very delicious… well it comes from special rice… like denorado rice or jasmine rice… Just follow the basic procedure of Galapong Rice Cake then use the denorado or jasmine rice… never use flour rice ( does not taste good). Let me know if you need more information..
You can find a lot of recipes in making Bibingka or puto, just follow their basic ingredients.. just use the special rice. Some people would not tell you what rice they are using. They will give you the recipes but they won’t tell you what rice you will need to make them delicious. Make sure you will make your own galapong rice. Galapong rice … soaked into water for overnight, Produce rice flour by grinding the rice softened by soaking, in a rice grinder. If you don’t have a grinder, you can have the rice ground in the public market. or you can use Kitchen Aid attached the grinder… if you need the exact recipes.. email me…
hi! please send me detailed procedures on how to make bibingka. thanks!
hello! please send me a recipe of bibingka.
hi!i find your site very useful most especially for those who love experiment and cook food!can i ask for a recipe of puto bungbong and bibingka?thanks!more power!
Hi there,
we’re here in Bangkok & we miss this kind of kakanin, kindly send the recipes. Thnk you & God bless!
Please send me how to make a basic puto, if pwde as soon as possible because I need it for my food analysis next week,tnx.
hello…please read naman the notations - pag sinabing no recipes - e, di no recipes…please understand…
to people living abroad - if you can’t find the traditional ingredients for bibingka, you can use ready pancake mix. follow the instructions on the box.top with salted eggs, kesong puti - which you can buy at any pinoy store abroad. pag wala naman, any cheese can do. pour into muffin pans lined with banana leaves (brushed with butter or margarine) or the ordinary cupcake paper liner or mamon molds.and pop into the oven toaster for 10-15 minutes. to be sure, insert a toothpick in the middle and when the toothpick comes out clean, its ready na. cool and serve warm with hot chocolate. this recipe is not the true pinoy bibingka, but hey, just imagine na lang…at least to satisfy the cravings and the memories man lang….
hi,please send me the recipe of puto bumbong,,thanks
it’s nice to know that there’s a website like this,,more power!!!
labzzzzzzzzzz u ol!!!
merry christmassssss and happy new year….
aun mlap8 n simbang gabi…
wow! mka2pagcmbang gv uyet kme ng bf q…heheheh…
pls send me the recipe of bibingka and puto bumbong. thanx!
Please send me a recipe of bibingka and how to cook it… thanks alot more power
Hi! can you please send me the recipe of bibingka and procedure. thanks!
would you please send me the recipe of puto bumbong and bibingka because we love this food so much…please im begging!
would you please send me the recipe of puto bumbong and bibingka because we love this food so much…tnx and more power..correction of my email add…
Please send me the recipe of “special bibingka”. I want to use the real galapong. Thanks!
Pls. send me the recipe for bibingka.I love to eat bibingka.Thanks and god bless….
I find your site interesting.
I come from Bogo City, Cebu where I presently reside.
Could you please give a copy of your recipe for my home use only?
Thanks a lot and more power
Mila
can you please send me through my email the ingredients and recipe of both the puto bumbong and the bibingka thats made from galapong.thank you very much.
Jeanne, Joy, EJ, Beejay, Leah, Cherrybel, Mila, Ba & all others who seem to be blind to the statement that “Sorry, I don’t e-mail recipes”:
NO.
masarap kumain ng bibingka pero hindi ko alam ang resipe nya….pwede malaman ang recipe?
hi eric…nabasa ko ang message mo na if you need the exact recipes.. email me…pwede malaman ang recipes ng bibingka…
Oo nga eh… kulit ng mga “please send me recipes”… I mean, kung binasa nyo lang yung article, she just took those photos from a bibingka / puto-bumbong stall!!! Don’t pressure the poor woman, it dosn’t mean that if she writes about them, she necessarily also has the recipes! She’s not being selfish, you guys just don’t know that a no means a no.
how to improve the bibingka recipe to a new look and yummy!!! in a way that customer like it and affordable prize!!!
please reply me!!!!!
tnx i hope you help me to solve my problem
please send me a reciepe of Bibingka
It looks so yummy! Please send me a recipe of the bibingka and puto bumbong. Thanks!
I may be too late on this; however, I would like to make the bibingka and puto bumbong for Christmas Feast. I would appreciated if you can send me the recipt of both. Merry Chrsitmas!!!
Can you use a 8×3 inch cake pan instead of Banana leaves, because I live in Japan. Also can I cook it in a oven?
Thanks for your time.
ps it would be a big help to know this for when i make this bibingka dish.
When I read your Beef and Hofan entry, I was suprised with the underlying sarcasm but after reading all these, I now know why.
I’ve been a casual reader of your cooking blog for quite awhile but have never delved into the comments section until I started blogging a couple of months ago. Interesting read. Di lang pala mga posts mo ang informative, kahit pala comments have their own stories to tell.
I think I’ve commented before how you’ve raised the bar for most food bloggers. Very pure and intimate ang set up nang blog mo kaya I guess very “personal” ang dating. Actually, if truth be told, you are the measurement that I am holding my own blog against, in terms of my goals. Kung baka, you’ve established the point that I want to reach in a couple of years.
What is the point of this litany? I suppose I was just taken aback by the undertones of hostility in your reply to “jess mr-know-it-all”. I mean, I understand this here…frustrating to repeat and repeat instructions you’ve reiterated thousands of times. But why to someone who is merely expressing an opinion?, a comment? I didn’t find his comment as an attack to you or to the way you run your kitchen, just a stated point of view.
Ms. Connie, I am sorry. It is not even mine to meddle in. I suppose I am just a tad too intrigued and a little concern on what can possibly drive a woman who is mostly pleasant with her dealings, to act out like that, especially too close to Christmas. (usually people curve their tempers during the holidays).
Again, I am sorry. Just have a very bad habit of always having to have something to say.
Lalaine, you’re right. It’s none of your business. It’s not for you to judge whether the frustration is justified when you’ve given all you could and people still want to be spoon fed. If, as you say, you regard my blog as a “model” of sorts, then I suggest you learn early on that pandering to smart alecks is not the way to succeed in blogging.
And I think you posted your comment under the wrong entry.
And I am not a pleasant person. I am a REASONABLE person, however. And Christmas, nor any other day, is no reason for me to pretend to be otherwise.
Good Lord! I didn’t mean to be offensive. I am still more of a “reader” than I blogger, and I reacted as one. You can say my heart bled for Mr. Jess. I didn’t really think I was going to antagonize you. I actually believed that as a non-purist, you would have welcomed opinions, whether or not they conformed with yours. My intentions were pure. For some reason, I thought you were under pressure with all your recent undertakings. I’ve always believed it takes a lot of pushing for a person-for any person, pleasant or not-to snap at somebody like that. And again, I am sorry for making it my business. As I’ve said, I have a very bad habit of reaching out even when my hand is not asked.
You are right. I posted my comment under the wrong entry. I actually posted it on the wrong blog site. This is a food blog, for heavens sake!
I do believe to succeed in blogging, you have to pander. Isn’t that what blogging is all about?~it is being the voice for many, it is catering to a need, it is supplying the demand.
Again, I apologize. I am definitely gagging with this foot of mine in my mouth.
“…and I reacted as one.”
Then, react in the context of the entry. It is one thing to criticize; it is another thing to impose one’s opinion.
“I do believe to succeed in blogging, you have to pander. Isn’t that what blogging is all about?”
That’s for the so-called PR bloggers, the kind that bloggers with real and original content look down on as a disgrace to the blogging community. IF I have to make my content conform to what readers demand and expect, I might as well let them do the blogging.
“~it is being the voice for many”
Where did you get that idea? A blogger is an individual and what sets a blogger apart is that very individuality. Is it your intention as a blogger to be a voice for the many? Who gave you that right? Who appointed you as a representative of the many?
“it is catering to a need, it is supplying the demand.”
I suppose that depends on the intention. I simply share. How the public responds is beyond me. What I post can be used or ignored and it won’t make a difference with me. I don’t court, I don’t cajole, I don’t even offer free T-shirts or magazines or sponsor raffles just to keep my readers. I don’t need to.
I don’t even know why I am a still bothering to respond. It’s futile. But I can’t help it, that’s how I am built. It matters to me if I’ve offended people. It is important to me to make things right. Maybe that’s why and how this whole uncomfortable conversation started. Maybe it’s unclear why I reacted. As you said, I posted on the wrong entry.
jess on Dec 24, 2007 at 4:50 am
connie(who reacted to vicky…)
its really bad if you heat resin with steam!
microwave ovens heat up only water particles,
therefore the plastic was never directly heated.
and those cheap resins are made from recycled
plastic drums used to contain chemicals.
Connie on Dec 24, 2007 at 10:55 am
is that so, jess-mr-know-it-all.
So that is why there is Glad plastic bakeware, huh?
“and those cheap resins are made from recycled
plastic drumsâ€
Are you specifically referring to the ones I use at home? I don’t believe letting you in and allowing you to conduct an experiment with them to determine their material so where does the conclusion come from?
Where and what in that statement of his warrants the harshness and sarcasm in yours? The guy was expressing his opinion. Like you said, you simply share, how the public responds is beyond you. He “shared” what he thought of those plastic tubs you had. Now, to throw or not to throw is all up to you. But to be labeled a Mr. Jess-know-it-all just because he believes heating resin with steam is bad? The thing is, the more we think we know, the less tolerant we are of the opinions of others.
You’re right, Christmas, nor any other day, one doesn’t have to PRETEND to be pleasant. Because Christmas AND any other day, one has to strive to BE pleasant. I didn’t have to put my nose in that, very true. But if we always turned our backs, who would “look”?I didn’t write because I thought you were mean or rude. I had no intentions to preach nor to pass judgement. I am hardly free of fault. I’ve been cruel too. But I had people tap me in the back and “remind” me. I know life can throw so many hard balls, we occasionally forget about being a little “nicer’, about being a little more forgiving, about being a little more accepting.
Blogging as an individual~
You think all you the things you write are purely yours? Your ideas, your recipes-these are all a culmination of how your family, your friends, your neighbors, and all those around you, have impacted your life. Your tastes, your preferences, your writing, are just reflections of the many voices of others.
You don’t cajole, you don’t cater to keep readers~
Really? So making sure that peaches and cream dessert looks good in photos is not for the benefit of your readers? “Cajoling and catering” doesn’t need to be literal, you know. Not only in words do we make people do what we want. So you don’t pander. You think your site survives just because it looks pretty? It survives because you’re pandering to a busy mother’s needs. You procure, you provide, you supply the demand. Providing fresh content, making that peaches and cream photo as good as it can possibly be, these are your “sponsored raffles” or “free t’shirts” to keep your readers.
You’ve discussed GMA’s (or whatever channel that was) dealings with you. What is the difference of that to calling a patron of yours a Mr. Know-it-all?
Sometimes, it is the little things that separates McDonald’s from Ritz Carlton. Sure, I’ll probably “be looked upon with disgrace by bloggers with real content” but then my one visit a day states “the moon is made of cheese”, I ain’t gonna laugh, I ain’t gonna be mean, I ain’t gonna be name-calling. Because, sometimes, people don’t visit your site because they want to learn how to cook “steamed litid”. Sometimes, they come because they want to belong, they want to connect. And that’s why I wrote. I thought maybe you’ve forgotten that.
I’ve said my apologies. I am not sorry I felt that way. But I am sorry that I meddled. I am sorry that I made my comments as blatant as this. I could have just e-mailed you.
Lalaine, re “I don’t even know why I am a still bothering to respond.”
And re “I am sorry that I made my comments as blatant as this. I could have just e-mailed you.”
The reason is the same. You’re drumming up controversy — not even in the right entry but in an entry that is sure to get more traffic during the Christmas season — because you are advertising your blog.
Re “Sometimes, they come because they want to belong, they want to connect.”
OH. MY. GOD.
Re “So making sure that peaches and cream dessert looks good in photos is not for the benefit of your readers?”
Oh, no, dear. It’s a personal thing about excellence. I just don’t like mediocrity.
Take your own advice. You keep coming back because you can’t accept any statement from me that is contrary to your beliefs. What you want to read is that I accept your apology and I am taking your advice. My dear, I only take advice that is worth taking. I do not pay attention to people imposing their ethical beliefs nor their convoluted ideas about what “being nice” is. I bet you think you’re being nice because you pander to your readers, as you say. LOL How pathetic.
No, I am not your “goal”. I am just a source of your envy. It eats you that despite my bitchiness and my obvious refusal to “play nice”, people go to my blog. You want to find fault with me. You wanted to point out to my own readers why they should not read my blog while, at the same time, providing a visible link to yours. That is why you posted all of this as a comment instead of e-mailing me. That is how nice and ethical you are.
Still, I will give you an honest advice, from one blogger to another: build your blog based on your own strength instead of finding fault with other bloggers. Build your content instead of resorting to cheap gimmickry like your comments here.
Enough said.
P.S. All links to your blog have been deleted.
Hi! I understand that you don’t send a recipe thru email. Please help me how can I obtain a recipe of your Puto bungbong, Bibingka and Kalamy(rice cake) sa latik? These are my favorites and I don’t know how to make them. I hope you’re generous enough for sharing it with me. Thank you so much and more power.
can you please send me the recipe of bibingka..pls pls…pede ba ung pang oven..hehehe,kc am only starting to learn ng pagbabake din..so pls..anything na masarap na dessert n png pinoy…sana send me nmn ng mga recipes nila en instruction din sana kung ok lng..salamat talaga ha…
pls send me ingredients and procedures to cook puto bumbong and bibingka please…tnx
i’d greatly appreciate if you could email me this sp. bibingka recipe, tnx.
pls send recipe on how to make puto bumbong and a solid puto only.
tnx… more power
To all the Filipino mothers and grandmothers, you are the best! Happy Mothers Day!!!
pls do send me a recipe and procedures on how to make special puto with cheese. tnx a lot
Gud am!how to improve the bibingka rice recipe to a new look and yummy? In a way that customer like it and affordable prize? tnx.God Bless You
hi,
please send me the recipe of bibingka and puto bumbong. i really like puto bumbong and bibingka. tnx a lot
Please send me the recipe of “special bibingka”. I want to use the real galapong. I think it looks and taste original with kesong puti. Cant wait. Thanks in advance! God Bless
please send me a bibingka recipe
pls send me more pinoy recipe