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/image%2F0554736%2F201307%2Fob_ded1da7d0be885ed3adf2e264ccf6b3a_presentation-blog3.png "Dans nos cuisines : Noel Philippin")
Dans nos cuisines : Noel Philippin
Noël aux Philippines
Noël aux Philippines est un mélange de cultures espagnoles et américaines. Neuf jours avant Noël, la messe du coq commence dans toutes les églises. Tous les matins les gens vont à l'église jusqu'au 25. Après ces neuf jours, on adresse ses vœux à Dieu. Après la messe, se trouvent des marchands de spécialités philippines (disponibles uniquement pendant les fêtes de Noël). On y vend des bibingka et puto bumbong (gâteaux de riz et de noix de coco cuits au feu de bois) etc. Aux fenêtres de presque toutes les maisons philippines, on allume à la nuit tombée la "parol" (de l'Espagnol "farol"), une lanterne en forme d'étoile faite de bambou, papier, ou nacre et autres matériaux.
Le repas du réveillon se déroule en famille après la messe de minuit. On y mange principalement de la cuisine espagnole. La Noël est marquée sous le signe des retrouvailles des parrains/marraines avec leurs filleuls, échanges de cadeaux et se solde par une grande réunion de famille. (Tibooparc)
http://www.zestuous.com/2013/07/bibingka-filipino-coconut-cake/
Bibingka
Makes about 15-20 squares.
Ingredients
1/2 cup butter, softened
1 lb sweet rice flour
2 1/2 cup sugar
1 tsp. baking powder
3 cups milk (fresh or evaporated)
5 eggs, beaten
1 tsp. vanilla
1 cup coconut flakes
Directions
Preheat oven to 350 F. Mix all ingredients in a greased 13 x 9 pan. Bake 1 hour at 350F, or until a toothpick inserted in the center comes out clean. When cool, cut into squares.
CATEGORIES:
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Ingredients
- 1 8-oz. package cream cheese
- 2 cups granulated sugar
- 3 eggs
- 1 lb. (3 ½ cups) sweet rice flour
- 1 tablespoon baking powder
- 1 stick (1/2 cup) melted butter
- 1 tablespoon vanilla
- 1 15-oz. can cream of coconut
- 1 cup milk
- 1 8-oz. can crushed pineapple
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
Instructions
Preheat the oven to 350F degrees. In a large bowl, cream together the cream cheese and sugar.
Stir in the eggs, one at a time.
Mix in the remaining ingredients and stir, until smooth.
Pour into a greased 13x9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar.
Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve. _
Filipino Style Recipe: puto bumbong is another Filipino delicacy that is usually served during Christmas season. This dish is commonly sold along the streets during Simbang gabi. Puto bumbong is a purple colored glutinous rice cake steamed in a small bamboo tube then flavored with butter or margarine then served with freshly grated coconut and sugar(muscovado or panutsa)
1 cup glutinous rice(malagkit)
1/2 cup purple-brown sticky rice(pirurutong)
salt
butter or margarine
freshly grated coconut
sugar(mascuvado or panutsa)
wilted banana leaves
Procedures:
1. Soak glutinous rice and purple-brown sticky rice in salted water overnight.
2. Drain and slowly grind using a grinder until grainy.
3. Wrap and squeeze the rice mixture in a cotton or muslin cloth. Then press it using heavy object to remove excess water.
4. In a large bowl, place the rice mixture and rub by hand until its texture becomes fine-grained.
Cooking Procedures:
1. Fill the bamboo tube with rice mixture and steam both side for 10 minutes or until color turns to dark purple.
2. Remove the bamboo tube from the steamer and shake out to remove the steamed rice mixture.
3. Transfer the steamed rice to banana leaves then spread with butter on top. Serve with freshly grated coconut and sugar.
Notes:
1. You may also used violet food coloring instead of pirurutong.
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