There are more than 90 million people living in the Philippines and countless Filipinos all over the world.
Prior to the country's colonization during the 16th Century by the Spaniards, native Filipinos often traded and mingled with Hindus from India, the Chinese and the Arabs. During the 300-plus years of Spanish rule, Filipinos were very much in contact with Mexicans - missionaries, soldiers, traders and clerks - as the viceroy of Mexico governed the Philippines under the umbrella of the Spanish king.
After that, the Americans took over until 1935 and for a time, the Japanese invaded. When the Second World War was over, the Americans fulfilled their promise to recognize an independent Philippines.
The official languages include English and Filipino (based on tagalong) as well as eight major dialects: Tagalog, Cebuano, Ilocano, Hiligaynon or Ilonggo, Bicol, Waray, Pampango, and Pangasinan.
Catholic traditions
Filipinos are a true melding of cultures: Asian, European, Indians, Arabs, Malays and Chinese. They have voyaged all over the world and live in almost every nation one can think of. It's a testament to the Filipino culture and spirit that so many have managed to make their homes in foreign lands and continue to thrive.
Eight out of 10 Filipinos are Catholic. From Dec. 16 to the 24th, people from across the Philippines congregate every morning for predawn masses: this period is called simbang gabi. After each mass, they then meet outside to eat sweet rice cakes, bibingka.
A friend of mine has generously furnished me with her Aunt Luisa's bibingka recipe. There are different types of cakes, ones with salted eggs, cassava, sesame seeds and cheese.
Enjoy this sweet offering. And if you're in the mood for other Christmas treats, try out my mother's Pineapple Christmas Tarts, Cashew Nut Cookies, Festive Asian Appetizers, Celebratory Sweets and Christmas Drinks with an Asian Spin. If you're seeking some terrific gift cookbooks, take a look at Periplus Edition's Authentic Recipes series.
Bibingka Ni Tita Luisa Recipe:
Ingredients
- 3 cups sticky rice
- 3 cups water
- Banana leaves
- 1 can Gata – coconut milk – the good coconut milk will have a cream on top and milk on the bottom. Separate the two for different purposes.
- 1 1/2 cup sugar
- 2 egg yolks
- 1 jar coconut jam
Directions
- Combine the sticky rice and water in a rice cooker until done.
- Line a baking pan (similar to the ones used to cook brownies) with banana leaves
- Boil the coconut milk (milk portion) with the sugar.
- Mix with cooked rice and stir until thicken in desired pan.
- Beat the egg yolks with cream from coconut milk and coconut jam. Spread on top.
- Bake at 300C until desired dryness.
* 1 pkg frozen Gata (coconut milk from Philippines) = 1 can Gata (Thailand)
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