2002, November 5. Christmas (Pasko 2002)
Featuring Traditional Native Rice Cakes
Litho Offset. Amstar Company, Inc., Perf. 14
Singles, Sheets of 50
Kutsinta - Singles
17p Sapin-sapin - Singles (50,000)
21p Bibingka - Singles (50,000)
22p Puto Bumbong -
Designer: Pidoy delos Santos, Rufe Goco
Design Coordinator: Ronnie Alejandro
Graphic Artist: Edgar P. Patricio
Foods prepared by Millie Reyes of The Plaza Hotel;
Photography by Ronnie Alejandro, Mike Santos.
First Day Covers: Manila
Christmas (Pako 2002) - Featuring
Traditional Native Rice Cakes
KUTSINTA - Another popular rice cake is this
sticky, heavy, slightly gelatinous rice cake made with lihiya (lye).
They come in small and medium-size rounds or even cut into
rectangles and are eaten with freshly grated coconut meat.
SAPIN-SAPIN (“layered”) - Multi-colored and
multi-layered rice cake made from flour, coconut milk, sugar, and a
variety of bases (cassava, squash, etc.).
- One of the well-known delicacies found throughout the
Philippines is this rice cake made from ground rice, sugar, eggs and
butter or margarine. After cooking, the cake is spread with more
butter, sprinkled with sugar and served with freshly grated coconut.
Special versions have additional toppings of sliced salted eggs
and/or kesong puti (local mozarella). This is the traditional
Christmas rice cake served with hot ginger tea (salabat) after
simbang gabi (mass at dawn).
PUTO BUMBONG -
This is a sticky purple cylindrical rice cake made from a special
kind of rice, perurutong. It is cooked in a small bamboo tube (bumbong)
over steam. This rice cake is tapped from the tube then spread with
butter or margarine, sprinkled with sugar and topped with freshly
grated coconut. It is a traditional Christmas snack together with
bibingka and salabat (ginger tea).
Culinary / Food
Articles by Dr. Ngo Tiong Tak