Simbang Gabi signals the start of the bibigka (and puto bumbong) fever anywhere. I’ve seen makeshift kiosks selling bibingka in a street corner or two. Hubby and I were enticed by the sweet-smelling puto when we passed a Church, so we decided to buy a pair for P25 each.
No time wasted when we got home. This is our first bibingka bite in months and its supposed to be eaten while its hot/warm. 🙂
Sad to say, this yummy-looking bibingka is overrated. Truth is, I’m not pleased with the taste and they are not soft like the way they should be.
I wonder where the best bibingka are sold in Quezon City or Manila? Do you have any idea?
The kids’ current favorite dessert.
Two packs of graham crackers
1 can condensed milk
2 packs All purpose cream
- Mix the condensed milk and all purpose cream in a bowl.
- Place a layer of graham cracker in a plastic or glass container.
- Add a generous amount of condensed milk and cream mixture on top of the graham crackers.
- Place another layer until you achieve the desired height or layer.
Best served cold.
I haven’t tried this recipe yet, but this would surely be another hit to my kids.
2 cups fresh Ampalaya leaves
1 bowl cold water
½ cup cornstarch
4 pieces egg whites
1 cup cooking oil
- Combine all ingredients for dip, mix till well blended. Set aside.
- Remove ampalaya leaves from stems and wash very well. Soak in a bowl of cold water.
- Pat dry each ampalaya leaf with paper towels.
- Combine cornstarch and eggwhites in a separate bowl and beat with wirewhip.
- Dip each dried leaf in a batter.
- Deep fry leaves in heated cooking oil until coating hardens or is light brown. Serves four to six persons.
Price per individual serving is reasonable; you can still buy affordable chromaharp strings for your guitar.
Source: Philippine Institute of Traditional and Alternative Health Care (PITAHC)