Pinoy Style Christmas

I was excited when I learned that the theme for Lasang Pinoy would be Christmas food gifts. Christmas has been associated with gifts for almost everyone. It is a time to keep in mind those who have made the past year memorable. Way back when I was in the Philippines, I don’t give food as gifts for Christmas. I really don't have the confidence to give away the foods that I normally make even to relatives. Now, that I’m more involved in cooking and baking I consider food gifts such as cookies and bars, cupcakes, and cakes are quite fitting to give to friends and relatives since it goes without saying that you went all the way to personally prepare it and the food is a gift of love because of the labor that went with it.

In the Philippines much significance is placed on Christmas. A lot of preparations are made as early as middle of November to ensure that nothing is left out, including the gifts for the family members, inaanak, and friends; as well as the food which will be served on that special day. By nature we are family oriented so Christmas is usually spent with love ones and enjoying a whole day of family get together. It’s really fun spending Christmas in the Philippines.







If you want to impress friends and families, then ensaymada is one gift to prepare. Although it involves a lot of kneading, the result is all worth it. You can try other variations as well by stuffing it with your favorite fillings such as cheese, ube, cinnamon, chocolate, nuts or whatever takes your fancy.






On the other hand, gifts need not be expensive. Puto is one nice gift everyone would love to receive. Aside from being affordable, it’s so easy to make and takes a few minutes to steam. It goes well with other dishes such as Pancit, Dinuguan and Palabok.





In addition to enjoying festive foods on special occasions, most Filipinos celebrate Christmas with special foods for the holidays such as Hamon, Queso de Bola and castanas.One of the most popular Christmas treat is Bibingka. This is a cake made from ground glutinous rice topped lavishly with shredded coconuts, pats of margarine or butter, slices of salted egg and a sprinkling of sugar. It has an interesting taste since it combines sweet, salty and sharp flavors.



Any festive occasion wouldn't be complete without a cake. The cake you make yourself, whether a special occasion crowd-pleaser or a simple family favorite, is a sure way of letting family and friends know you care.

Yule Log Cake (Buche de Noel) is very popular here in Singapore. Instead of buying one, I opted to make my own.


Yule Log Cake

5 tbsps sifted cake flour
3/4 cup granulated sugar, divided
2 tbsp Dutch-processed cocoa powder, sifted
2 tsp baking powder
pinch of salt
4 egg yolks, at room temperature
89 ml vegetable corn oil
2 tsp vanilla extract
4 large egg whites
1/2 tsp cream of tartar
confectioners sugar for dusting

Cake:

1. Preheat the oven to 350 F. Grease bottom and sides of an 11 and 1/2 X 17 and 1/2- inch jelly-roll pan. Line pan with parchment paper and grease the paper. Dust the paper and sides of the pan with flour.

2. In a small bowl, whisk together the cake flour, 1/3 cup of the sugar, the cocoa powder, baking powder and salt. Set aside.

3. In a large bowl, whisk together the eggs, oil and vanilla until blended. Stir in the flour mixture just until blended (mixture will be thick).

4. In a bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually beat in remaining sugar.Beat until whites are stiff but not dry. Briskly fold in one-third of the whites into the chocolate batter. Gently fold in the remaining whites just until blended. Scrape the batter into the prepared pan and smooth it into an even layer.

5. Bake for 12-15 minutes. Place a sheet of parchment paper about the same size as the pan on a work surface and generously dust it with confectioners sugar. Carefully invert the cake onto the parchment paper. Remove the pan and carefully peel off the parchment paper on top. Starting at the long side, roll the cake up with the parchment paper jelly roll-style, forming a tight cylinder with the seam hidden at the bottom of the roll. Cool the cake on a wire rack.

Make The Filling :

1 cup whipping cream
1 and 1/2 Nutella spread
1/2 tsp vanilla extract
2 tbsps praline paste
2 tbsps confectioners sugar

Whip cream until stiff. Add the rest of the ingredients. Mix well.

Chocolate Buttercream

4 ounces semi-sweetened chocolate, coarsely chopped
1 cup unsalted butter, softened
1 cup confectioners sugar
2 tsps vanilla extract

9. Melt chocolate on a double boiler or in a microwave oven until melted. Cool until tepid, set aside.

10. In a bowl of an electric mixer, beat the butter at medium speed until creamy. Add the confectioners' sugar and beat at medium-high speed for 2 minutes. Beat in vanilla extract and melted chocolate, then beat until well blended and creamy.

Assemble the Cake:

1. Carefully unroll the cake. Trim off about 1/8 inch from the short ends of the cake. Spread with an even layer of the filling. Cut a 3 x 11- inch strip from one of the short ends of the cake, cut the strip cross wise into two 3 x 5 1/2- inch strips. From a short end, rool each strip into tight cylinder, wrap in aluminum foil and freeze for about 3o minutes. Re-roll the large cake roll, without the parchment paper and transfer it, seam side down, to a long serving platter. Refrigerate.

2. Unwrap the small cake rolls. Trim one end of the roll diagonal so that the roll can be attached to the log to form one of the branch knobs. Attach it with a dab of buttercream. Do the same with the remaining roll but facing in the opposite direction.

3. Spread chocolate buttercream over the roll. Decorate as desired.


For Filipinos, Christmas would not be complete without the yummy taste of Bibingka, Puto Bumbong and other Christmas foods. These delicious foods add fun to celebrate and make the occasion more memorable.

Maligayang Pasko sa Inyong Lahat !