By Chef Editha singian / Photography by Michael Sagaran
Christmas is my favorite holiday because it evokes wonderful memories. As a young girl growing up in Biñan, I know Christmas was just around the corner because of the nippy early morning air. I had so much fun helping my sisters hang red and green mini-bells made out of papel de Japon and colorful glimmering balls on our Christmas tree. Children from the neighborhood sang carols while shaking tambourines made from tanzans. With almost a generation between us, my elder sisters would prompt me to write a letter to Santa Claus. And as promised by them, I would find the doll I wanted under the tree on Christmas eve. It was magical! Our house sat right beside the church, and I loved hearing the clanging of bells calling the townsfolk to attend the 4:00 o’clock misa de gallo. At the church patio, vendors sold pospas, bibingkang galapong with slices of itlog na maalat and kesong puti, puto bumbong made with pirurutong (purple rice), sinukmane… oh how the aroma would reach my room. Nothing expresses our family’s joy more than the noche buena table laden with a sumptuous feast after the Misa de Aguinaldo midnight mass!
Puto Bumbong
- 3 tbsp pirurutong (violet rice)
- 1 cup malagkit sungsong variety
- 2 cups water
- Banana leaves
- Soft butter
- Muscovado sugar
- freshly grated coconut
1 Soak pirurutong and malagkit in water for 2 hours then grind together.
Wrap ground mixture in cheesecloth,
place in a colander and put weight over it to drain well. Place mixture in a tray
to hasten drying.
2 Pass through a sieve. Fill bamboo tubes 3/4 full with the rice mixture.
Fill lightly and do not pack. Steam in puto bumbong steamer.
3 Remove from the bamboo tubes and lay on a banana leaf. Brush with butter.
4 Serve with muscovado sugar and freshly grated coconut.