By Marjorie Gorospe
INQUIRER.net

LAS Piñas City is known for the bamboo organ and for their bamboo craft. No wonder, even during the Christmas season, some people prefer to have their lanterns be made by the residents of Las Piñas.
I recently met this group called Samahang Magpaparol ng Brgy. E. Aldana Las Piñas Inc. Violeta Santos formed and led this group. It is one of many organizations in Las Piñas that help people find livelihood.

I visited the group’s stalls. Each had something unique to display including the famous Parol or lantern which we often displayed in streets or in Filipino homes. During my visit, I was shown how parols are made.

Depending on the design, building a lantern starts with building a framework. The framework is made of bamboo. They cut the bamboo into thin sticks according to specific measurements. Then a star-shaped pattern is formed by connecting the edges. They then cover of the star-shaped framework with colored plastic. They also create a tail that is later attached to the lantern. It’s that easy. Parol makers eventually sell them for a reasonable amount.

Through the year, Santos said their group also gets orders from the buyers like car companies who request for specific designs.

For the residents of Las Piñas, the lantern is no longer just a Christmas symbol. It has also become a source of livelihood for some.

By Marjorie Gorospe
INQUIRER.net

AFTER attending Misa de Gallo, it is often a tradition to partake of the Puto Bumbong, a Filipino lilac-colored delicacy made of steamed glutinous rice inserted in a small bamboo tubes.

Puto Bumbong is a delicacy that is usually seen during the yuletide season. But in Las Pinas, there is a family that sells Puto Bumbong even beyond Christmas. The Jackson family sell this delicacy everyday to customers who enjoy eating it.

Curios to know how Puto Bumbong is made, I asked the family one day to show me how this well-known Filipino delicacy is made.

The process and ingredients are simple.

Here are the ingredients:

1 kilogram of Malagkit mixed with 125 grams ordinary rice
Sugar
1 pc Shredded mature coconut
Food color (violet/lilac)
Butter or margarine
Banana leaves
Water
Pandan leaves

Here are the steps:

Mix the malagkit (glutinous rice), ordinary rice and the food coloring. Let it dry over night. The process of mixing can also be done using a grinder. If the mixture is ready (usually the following day), add Pandan leaves in water that will be used to steam the Puto Bumbong. Heat steamer. Put the rice mixture inside the bamboo tubes leaving enough space where steam can evaporate. After one minute, check the steamed glutinous rice and prepare banana leaves. Spread the steamed Puto Bumbong on the banana leaves. Apply margarine or butter then add sugar and shredded coconut.

So that’s the simple way of preparing Puto Bumbong. You don’t have to fall in line after mass to get one.

Later I learned that the Jackson family serves Puto Bumbong with tea because the tea compliments the sugar applied on this favorite Filipino delicacy.