Holiday Traditions of Philippines

"Merry Christmas"

Holiday Traditions in the Philippines

The Philippines celebrates the longest Christmas season in the world. The last four months of the year are considered Christmas months, so the festivities begin in September and end on the first Sunday in January, which is the Feast of the Epiphany, or Three Kings. December is one of the cooler months of the year in the Philippines, falling in between the wet and dry seasons.

There are approximately 187 different languages and dialects spoken in the Philippines. The Tagalog word for Christmas is “Pasko,” which comes from the Spanish word “Pascua,” meaning Easter. In many Spanish-speaking countries, this word is commonly used to refer to Christmas as well.

Religious Importance and Traditions

The Philippines is a largely Christian nation, with 90% of the population professing Christianity, and 80% belonging to the Catholic Church. As such, Christmas is a very important holiday for Filipinos. The formal Christmas celebrations begin on December 16th, when many attend the first of nine pre-dawn masses called “Simbang Gabi,” with the final mass being held in the evening on Christmas Day.

Western and Native Traditions

Christmas traditions in the Philippines are a mix of western and native influences. Expect to find Santa Claus, Christmas trees decorated with lights, garlands, festive ornaments, Christmas cards, and carols—traditions brought over by European settlers. However, the most important tradition in the Filipino household is the parol: a Christmas lantern made with a bamboo pole or frame and a star-shaped lantern at the end. The lantern represents the star of Bethlehem that guided the magi on their journey to visit the baby Jesus. Every family has at least one to hang in their home.

Nativity scenes, called Belen, can also be found in homes, schools, churches, and public spaces around the country.

Monito Monita (Kris Kringle)

The Filipino version of Secret Santa is called Monito Monita, or Kris Kringle. It is popular among groups of students, office workers, friends, and family. Each participant anonymously gives another a gift. When it’s time to open the presents, the gift-givers are revealed to the recipients.

Christmas Eve and Noche Buena

On Christmas Eve, called “Bisperas ng Pasko,” some Catholics commemorate Joseph and Mary’s search for lodging on the night of Jesus’ birth with a reenactment called panunuluyan, a tradition similar to Mexican posadas. Later in the evening, after the final midnight mass, comes a midnight feast known as Noche Buena, or “Good Night.” This feast is an open-house celebration for family, friends, and neighbors to gather together and celebrate Christmas.

Noche Buena Feast

The Noche Buena meal consists of several dishes, including:

• Lechon - roasted pig cooked over charcoal
• Buko salad - a coconut salad mixed with fruits
• Rice cakes such as bibingka and puto bumbong
• Steamed rice, barbecued foods, other sweets, and a variety of drinks

During this time, presents are opened, and everyone enjoys good food and time with loved ones.

Christmas Day and Aginaldo

Christmas Day is a day for visiting relatives. Children especially look forward to asking their godparents and grandparents for aginaldo, which are fresh bills of money given as gifts.

With its blend of rich traditions, food, and family, Christmas in the Philippines is a deeply meaningful time, celebrated with warmth, joy, and love across the country.

Holiday Traditions in the Philippines

Video by The Antonio Bros

Traditional Filipino Holiday Recipes

Christmas in the Philippines is marked by delicious feasts that bring families and friends together to celebrate Noche Buena and Christmas Day. Here are a few authentic Filipino holiday recipes enjoyed during the festive season:

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1. Lechon (Roast Pig)

Lechon is one of the most iconic dishes in Filipino celebrations, especially during Christmas. A whole pig is roasted to perfection over charcoal, resulting in crispy skin and tender meat.

Ingredients:

• 1 whole pig (20-30 lbs)
• 1 cup salt
• 1/2 cup black pepper
• 1/2 cup soy sauce
• 1/4 cup calamansi juice (or lemon juice)
• 10 cloves garlic, minced
• 4 stalks lemongrass, crushed
• Banana leaves for wrapping (optional)

Instructions:

1. Clean the pig and pat it dry. Rub salt and pepper inside the cavity of the pig.
2. Mix soy sauce, calamansi juice, and garlic. Rub the mixture all over the outside of the pig.
3. Stuff the pig’s cavity with lemongrass and other aromatics, if desired.
4. Wrap the pig with banana leaves (optional), then skewer it on a spit for roasting.
5. Roast the pig over hot charcoal for 4 to 5 hours, turning constantly to ensure even cooking, until the skin is crispy and golden brown.
6. Let the pig rest for 20 minutes before carving and serving.

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2. Bibingka (Filipino Rice Cake)

Bibingka is a soft and fluffy rice cake traditionally enjoyed during the Christmas season. It’s typically cooked in banana leaves, which gives it a unique aroma and flavor.

Ingredients:

• 1 1/2 cups rice flour
• 1 cup coconut milk
• 1/2 cup sugar
• 3 large eggs
• 1/2 cup butter, melted
• 1 tbsp baking powder
• 1/4 tsp salt
• Banana leaves for lining
• Grated coconut, for topping
• Salted egg slices (optional, for topping)

Instructions:

1. Preheat the oven to 375°F. Line a baking pan or individual ramekins with banana leaves.
2. In a bowl, whisk together the rice flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk the eggs and coconut milk together, then add the melted butter.
4. Gradually mix the wet ingredients into the dry ingredients, stirring until smooth.
5. Pour the batter into the prepared pan or ramekins. Top with salted egg slices, if desired.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Serve warm, topped with grated coconut.

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3. Puto Bumbong (Purple Rice Cake)

Puto Bumbong is a traditional Christmas rice delicacy in the Philippines, steamed in bamboo tubes and often served with butter, grated coconut, and sugar.

Ingredients:

• 1 cup glutinous rice flour
• 1 cup black glutinous rice (purple rice)
• 1 1/2 cups water
• 1/4 cup grated coconut (for topping)
• 1/4 cup butter (for brushing)
• Brown sugar (for topping)

Instructions:

1. Soak the black glutinous rice in water for at least 8 hours, then drain.
2. Mix the soaked rice with the glutinous rice flour and water to form a dough.
3. Shape the dough into long logs or rolls that will fit into your steamer or bamboo tubes.
4. Steam the puto bumbong for 10-15 minutes, or until cooked through.
5. Once done, brush with butter and top with grated coconut and brown sugar.
6. Serve warm.

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4. Buko Salad (Coconut Fruit Salad)

Buko Salad is a popular dessert served during Noche Buena, made from tender young coconut mixed with fruits and sweetened cream.

Ingredients:

• 2 cups young coconut meat (shredded)
• 1 can (15 oz) fruit cocktail, drained
• 1 cup nata de coco (coconut jelly)
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup all-purpose cream
• 1/4 cup grated cheddar cheese (optional)

Instructions:

1. In a large bowl, combine the young coconut meat, fruit cocktail, and nata de coco.
2. Pour in the condensed milk and all-purpose cream, and mix until everything is well-coated.
3. Add grated cheese for an extra twist, if desired.
4. Chill in the refrigerator for at least 2 hours before serving.

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These traditional Filipino holiday recipes bring a taste of the Philippines to your Christmas celebration, making Noche Buena a time for sharing and indulging in delicious dishes with family and friends.

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