1. Puto Bumbong and Bibingka Business
- Mix glutinous rice, ordinary rice and food coloring. Soak in water for four hours. Slowly grind using a stone grinder or manual grinder. Be sure not to put too much water in while grinding, this will delay drying of milled ingredients. Too much water will cause the mixture to be sticky. Put milled ingredients onto cotton cloth. Tie corners of the cloth. Let it drip. When the mixture is almost dried, press it using a heavy object to remove excess water. Let stand overnight.
- Remove the milled ingredients from the cloth. Place it on finely woven cotton cloth. Mix and crush the milled ingredients using your hand until the finest particles pass through the cotton and fall into a container. Collect the particles.
- Boil water using the steamer. Cover it with custom-made-cover with nozzles big enough to fit bamboo tubes or metal cylinders. Cover the nozzles with cotton cloth.
- Grease cylinders with margarine then half-fill cylinders with milled ingredients. Cover the other end of the cylinder with cotton cloth. Fit the opposite end into the nozzle. Steam will come out of the cylinder when it is cooked. Before removing Puto Bumbong from the cylinder, invert position to ensure proper cooking.
- To remove Puto bumbong from the cylinder, hold it in a vertical position and gently tap it out over a plate.
- Put sugar and freshly grated coconut as toppings. Best when served hot with ginger tea.
- Wash the malagkit and pirurutong, then soak in water for 3-4 hours.
- Then grind the rice. Let it dry on a strainer.
- Soak the bumbong/(Slender Bamboo) in oil and scatter with shredded mature coconut. Fill ¾ of the bumbong with the grind rice and put it on a steamer. Let it cook.
- Then remove the puto on the bumbong, apply margarine, coconut and sugar. Serve.
|Photo from kimpossiblegorgeous.com|
- Rinse rice and cook in rice cooker. In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat, stirring constantly, until thickened, about 20 minutes. Wilt banana leaves over low heat on electric stove; line a 13 X 9 X 2 inch baking pan. Preheat electric oven to 350 degrees F. Put cooked rice into a large bowl. Reserving 1/2 cup of the coconut milk mixture, stir remainder and remaining brown sugar evenly into the hot rice. Put into prepared pan. Top with the reserved 1/2 cup coconut milk mixture. Bake for 20 minutes, then broil for five minutes to set topping. Cut into small pieces. Makes 45 servings.
2. Christmas Bazaar (RTW, accessories, cosmetics, etc.)
- First, decide on what you want to sell. Look for what’s trendy this season and what you think your friends and family will like.
- Next, come up with supplies. It is important to have your items to be sold already available before you even sign up as exhibitor in a bazaar.
- Then, research on bazaar near your area. Most common bazaars during holidays in the Philippines are Noel Bazaar, Manila Sundance Bazaar and/or Trendsetters Bazaarr. Visit their FB Page or Instagram site for contact info. You directly ask for information on how to reserve a spot on their bazaar. Bazaar Exhibitor fee range from 2,500 to 5,000pesos daily depending on location.
- Your post-holiday to list includes creating your own instagram shop/FB page to continue selling your item of choice even though the Christmas season is already over.
|Photo from manilabazaars.com|
3. Baked Holiday-themed Cakes and Pastries
- Fruit Cake
- Chocolate Lollipops
- Donut Pop
- Graham Balls and other variants
- Leche Flan
- Ube Halayan
- Holiday Cakes
- Cake in a Jar
4. Fruit Stand
- Fruit shake (with the ever chnaging weather this can still be profitable)
- Buko stand (ideal in making buko salad)
- Fruit Punch (people will also love some refreshing drinks)
5. Mini Christmas Gift Store/ Toy Store
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