Glutinous rice is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
In the Philippines, Christmas is a major annual celebration, as in most countries of the Christian world. It is celebrated as a public holiday in the country on December 25, concurrent with other countries.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.
Calasiao, officially the Municipality of Calasiao, is a 1st class municipality in the province of Pangasinan, Philippines. According to the 2020 census, it has a population of 100,471 people.
Puttu, also called pittu, is a dish native to the Southern Indian states of Kerala, Tamil Nadu, and parts of Karnataka, as well as Sri Lanka. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries.
Bibingka is a type of baked rice cake in Filipino cuisine that is cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda, especially during the Christmas season. It is also known as bingka in the Visayas and Mindanao islands.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.
Suman, or budbud, is an elongated rice cake originating in the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves, coconut leaves, or buli or buri palm (Corypha) leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik. A widespread variant of suman uses cassava instead of glutinous rice.
Bánh da lợn, bánh da heo, or bánh chín tầng mây is a Vietnamese steamed layer cake made from tapioca starch, rice flour, mashed mung beans, taro, or durian, coconut milk and/or water, and sugar. It is sweet and gelatinously soft in texture, with thin colored layers alternating with layers of mung bean, durian, or taro filling.
Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes. Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin.
Mamón are traditional Filipino chiffon or sponge cakes, typically baked in distinctive cupcake-like molds. In the Visayas regions, mamón are also known as torta mamón or torta. Variants of mamón include the larger loaf-like version called taisan, the rolled version called pianono, and ladyfingers known as broas. Mamón also has two very different variants that use mostly the same ingredients, the cookie-like mamón tostado and the steamed puto mamón.
Puto seco, also known as puto masa, are Filipino cookies made from ground glutinous rice, cornstarch, sugar, salt, butter, and eggs. They are characteristically white and often shaped into thick disks. They have a dry, powdery texture.
Kue putu or putu bambu is an Indonesian kue. It is made of rice flour and coloured green with pandan leaves, filled with palm sugar, steamed in bamboo tubes, and served with desiccated coconut. This traditional bite-sized snack is commonly found in maritime Southeast Asia, particularly in Java, Indonesia, where it is called putu bumbung. Kue putu is usually sold by street vendors and can be found in traditional markets, along with other kues. Kue putu can also be found in the Netherlands due to its colonial ties with Indonesia.
Biko, also spelled bico, is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and sticky rice. It is usually topped with latik. It is a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste. They are also sometimes packaged and sold as suman.
Puto bumbong is a Filipino purple rice cake steamed in bamboo tubes. It is traditionally sold during the Christmas season. It is a type of puto.
Sayongsong is a traditional Filipino steamed rice cake from Surigao del Norte and other areas of the Caraga Region of northeastern Mindanao, as well as the southeastern Visayas where it is known as sarungsong or alisuso. It is distinctively served in cone-shaped banana leaves. Sayongsong is a type of puto.
