Noong bata pa ako, pinakapaborito ko ang Linggo.
Dahil tuwing Linggo, ang bibingka at sapin-sapin ang aming almusal.
When I was young, Sunday was my favorite day.
Because every Sunday, we would have the yummy bibingka and sapin-sapin as our breakfast.
"No Filipino Christmas is complete without Bibingka. Bibingka, is a rice cake similar to the Western pancake in appearance. In taste, texture and way of cooking, however, they are very much different from each other. Bibingka is made from galapong, baked in a special clay pot, lined with a piece of banana leaf, with live coals on top and underneath. It is topped with slices of kesong puti (white cheese) and itlog na maalat (salted duck eggs). The newly-cooked bibingka is spread with butter and sometimes sprinkled with sugar then served with niyog (grated coconut). Galapong is glutinous rice soaked in water then ground with the water to form either a batter or a dough, depending on what the cooked dish is supposed to be."
"Filipino Sapin-Sapin is made from rice flour or rice that has been soaked overnight then crushed into a paste, sometimes yams or yam flour, coconut milk and sugar. Each layer is tinted (the bottom one a deep ube-like purple, the middle a golden yolk yellow,the top one white), and steamed before the next layer is added. This famous Sapin-Sapin originated from the northern part of the Philippines, the province of Abra."