Get ready #sandiegofoodies ...you're in for a treat! This beautiful, one-of-a-kind dessert is making a special local appearance next month for ONE NIGHT ONLY. So get your appetites (& cameras) ready! We have a very special event planned just for you #SanDiego . Stay tuned for more details... 👀🍧🍮🍰
I had lunch with my HS classmate who came home from from the US with her Italian hubby. He liked everything I ordered at @manamph but he loved the lamb adobo best. It was my first time to try it and it’s now on my Manam list.
He has a sweet tooth and loved all the desserts specially the light and luscious gata (coconut milk) leche flan. Their bibingka was also delicious!
Desserts I miss growing up during Christmas. The first picture is called “Puto Bumbong” is traditionally made from a special variety of heirloom sticky or glutinous rice called Pirurutong which has a distinctly purple color, soaked in salted water and dried overnight and then poured into bumbong or bamboo tubes and then steamed until done or steam rises out of the bamboo tubes. It is served topped with butter or margarine and shredded coconut mixed with sugar.
The second picture is called Bibingka is a type of rice cake native to the Philippines. This is traditionally made from galapong (milled glutinous rice), coconut milk, margarine, and sugar. During dawn masses on Christmas season, side street vendors are a common sight preparing and selling this delicious rice cake along with “puto bumbong”. The traditional way of cooking Bibingka is unique and quite time consuming. The mixture is poured on a clay pot lined with pre-cut banana leaf. A special clay oven known as “Bibingka oven” is needed to bake this rice cake. The clay pot is placed between the layers of the Bibingka oven and lit charcoals (locally known as “uling”) are placed below and above the clay pot to evenly cook the mixture.