Republic of the Philippines - Stamps & Postal History

RP Issues of 2002

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2002, November 5.  Christmas (Pasko 2002)

Featuring Traditional Native Rice Cakes

Litho Offset.  Amstar Company, Inc.,  Perf. 14

Singles, Sheets of 50

           

 

 

                  

   5p  Kutsinta  -  Singles  (50,000)

 17p  Sapin-sapin - Singles (50,000)

 21p  Bibingka - Singles (50,000)

 22p  Puto Bumbong - Singles  (50,000)

 

Designer:  Pidoy delos Santos, Rufe Goco

Design Coordinator:  Ronnie Alejandro

Graphic Artist:  Edgar P. Patricio

 

Designs:  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.).

BIBINGKA - 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).

 

TOPICAL CATEGORIES

 

  • Christmas

  • Culinary / Food

 

Articles by Dr. Ngo Tiong Tak

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Issues of 2002