December Impact 2015

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)

AFTER THE STORM

ONLINE RESOURCES

Earthquakes, storms and fires can all leave behind great devastation.

Those struggling with daily needs are also the most vulnerable to the effects of these disasters. Donations to Unbound Disaster Response help the families we serve rebuild when the worst happens.

Did you know you can send an eLetter, send a photo, print your annual statement and so much more all from the comfort of your home? All you have to do is log in at unbound.org/login and explore the tools we have available for you online.

Visit unbound.org/disaster to donate today.

(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