Impact December 2015

IMPACT DECEMBER 2015

Sponsored child Niel in the Philippines grates fresh coconut for a Christmas treat his mother makes.

CULTURE 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.

atherings of family and friends are a staple of the Kakanin, or rice desserts, come in three basic types, with GChristmas season around the world. And sweet treats their names indicating how they are cooked. Bibingka refers are often part of the celebrations, with each country offering to baked dishes, suman means boiled and puto is steamed. up its own unique dishes. “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. The Philippines is a predominantly Catholic nation, and According to Tristan John Cabrera, Unbound’s commu- 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. Did you know you can send an eLetter, send a photo, Those struggling with daily needs are also the most vulnerable to the print your annual statement and so much more all effects of these disasters. Donations toUnbound Disaster Response from the comfort of your home? All you have to do is help the families we serve rebuild when the worst happens. log in at unbound.org/login and explore the tools we Visit unbound.org/disaster to donate today. have available for you online. (continued from front) Tristan interviewed two women who are part of the “We [have been] doing Unbound program about these popular Filipino this tradition ever since Christmas dishes. I am a child. ... My mother During the Christmas was the one cooking it. I season, Glenda makes the only continue what she steamed rice treat puto bumbong to earn extra has started.” money for her and her — Glenda, daughter of mother’s needs. Glenda’s sponsored elder Julita 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 be cooked evenly. I always make sure that mother was the one cooking it. I only con- son, Niel, is sponsored. For most of the the charcoal is still burning every time.” tinue what she has started. … This is also year she earns a living doing laundry Her children have a fondness for 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- 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. For Filipinos, and especially for the food coloring. “Cooking bibingka takes a long time families of Armila and Glenda, these And while many prepare puto bumbong compared to puto bumbong, most espe- treats are some of the many joys of the with pre-ground glutinous rice flour, Glenda cially if you only have one cooking pot Christmas season.

PUTO BIBINGKA BUMBONG