Monthly Archives: December 2013

Bibingka (rice cake)


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?

Graham cake

The kids’ current favorite dessert.



Two packs of graham crackers
1 can condensed milk
2 packs All purpose cream


  1. Mix the condensed milk and all purpose cream in a bowl.
  2. Place a layer of graham cracker in a plastic or glass container.
  3. Add a generous amount of condensed milk and cream mixture on top of the graham crackers.
  4. Place another layer until you achieve the desired height or layer.

Best served cold.

Crispy Ampalaya Leaves

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


  1. Combine all ingredients for dip, mix till well blended. Set aside.
  2. Remove ampalaya leaves from stems and wash very well. Soak in a bowl of cold water.
  3. Pat dry each ampalaya leaf with paper towels.
  4. Combine cornstarch and eggwhites in a separate bowl and beat with wirewhip.
  5. Dip each dried leaf in a batter.
  6. 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.

Happy eating!

Source: Philippine Institute of Traditional and Alternative Health Care (PITAHC)