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Baclayon, a town in Bohol, is renowned as the pastry capital of the province, offering a delightful array of sweet treats that cater to every palate. Here are some popular Baclayon pastries that you must try:
1. Torta de Baclayon: Torta de Baclayon is a specialty pastry that has gained fame across the region. This traditional cake is made from flour, eggs, sugar, and lard, resulting in a rich and dense texture. It is often topped with sugar granules that caramelize during baking, creating a delightful crust. Torta de Baclayon is available in various flavors, including plain, ube (purple yam), and pandan (screwpine leaf), each offering a unique and delicious taste.
2. Bocarillo: Bocarillo is a sweet delicacy made from strips of young coconut meat cooked in caramelized brown sugar. The result is a chewy and flavorful treat that is both satisfying and addictive. Bocarillo is often shaped into small rolls and individually wrapped in colorful cellophane, making it a visually appealing snack.
3. Banana Chips: Baclayon is also known for its crispy and flavorful banana chips. Made from locally sourced bananas, these chips are thinly sliced, fried to a golden crisp, and lightly salted. They offer a delightful combination of sweetness and crunch, making them a popular snack among locals and visitors alike.
4. Biko: Biko is a classic Filipino rice cake that is a staple in Baclayon's culinary scene. It is made from glutinous rice cooked in coconut milk and sweetened with brown sugar. Biko has a sticky and chewy texture and is often topped with latik, a caramelized coconut curd, to enhance its flavor.
5. Otap: Although not exclusively a Baclayon delicacy, Otap is a crispy and flaky pastry that is widely enjoyed in the region. It is made from thin layers of dough, sprinkled with sugar, and baked until golden brown. Otap is a popular snack to accompany a cup of coffee or tea.
When visiting Baclayon, be sure to explore the local bakeries and pastry shops to experience the mouthwatering selection of pastries that the town has to offer. Indulging in these sweet treats will give you a taste of Baclayon's rich culinary heritage and leave you craving for more.
Baclayon, a town located in the province of Bohol, is often referred to as the "Pastry Capital of Bohol" due to its reputation for producing delectable pastries and sweet treats. The town's culinary heritage and expertise in pastry-making have earned it this distinctive title.
Baclayon is home to several pastry shops and bakeries that have been serving delightful pastries for generations. These establishments take pride in their time-honored recipes and use high-quality ingredients to create mouthwatering pastries that locals and visitors alike enjoy.
One of the most iconic pastries in Baclayon is the famous "kakanin" or native rice cakes, which come in various flavors and textures. These traditional delicacies are made from glutinous rice, coconut milk, and sugar, resulting in a sweet and sticky treat that is often enjoyed as a snack or dessert.
Apart from kakanin, Baclayon is also known for its other pastries such as "ensaymada" (a sweet and buttery bread topped with cheese or sugar), "budbud" (sticky rice wrapped in banana leaves), and "binagol" (a coconut-based delicacy filled with sticky rice and sweetened nuts). These treats showcase the culinary skills and creativity of Baclayon's bakers, who have perfected the recipes and techniques over the years.
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Kakanin:
Kakanin refers to a variety of traditional Filipino rice cakes that are commonly enjoyed as snacks or desserts. These rice-based delicacies are made from glutinous rice, coconut milk, and sugar, resulting in a sticky and sweet treat. Some popular types of kakanin include bibingka (rice cake topped with salted eggs and cheese), puto (steamed rice cake), kutsinta (sticky brown rice cake), and sapin-sapin (multi-layered rice cake). Kakanin is often steamed or baked, and each variety offers a unique texture and flavor.
Ensaymada:
Ensaymada is a classic Filipino pastry with Spanish origins. It is a soft and fluffy bread roll topped with butter, sugar, and grated cheese. Ensaymada is often enjoyed as a breakfast or snack, paired with a cup of hot chocolate or coffee. It can be plain or flavored with ube (purple yam), ham, or salted egg, adding a delightful twist to this sweet treat.
Budbud:
Budbud is a sticky rice delicacy that is popular in Bohol and other parts of the Philippines. It is made from glutinous rice soaked in coconut milk and wrapped in banana leaves before being steamed. Budbud is usually paired with sikwate, a thick and rich hot chocolate made from tablea (pure cacao tablets). This combination of budbud and sikwate is a beloved traditional breakfast in Bohol.
Binagol:
Binagol is a unique delicacy hailing from Leyte, but it is also popular in Bohol. It is a sweet sticky rice cake made from ground taro (gabi), coconut milk, and sugar. The mixture is wrapped in banana leaves and cooked until it solidifies into a dense and flavorful cake. Binagol is often shaped like a cone and topped with grated coconut or a piece of roasted peanut.
Broas or Lady Fingers:
Broas, also known as lady fingers, are light and crispy sponge biscuits. These delicate cookies are often used as an ingredient in various desserts, such as tiramisu or as a base for icebox cakes. Broas are sweet and have a slightly dry texture, making them perfect for dipping into coffee or other beverages.
Peanut Bars:
Peanut bars are a popular snack in the Philippines, including Bohol. They are made from roasted peanuts combined with caramelized sugar and sometimes mixed with toasted rice flakes for added texture. The mixture is then pressed into a rectangular shape and cut into bars. Peanut bars are sweet, nutty, and provide a satisfying crunch.
Baked Polvoron:
Polvoron is a traditional Filipino treat made from toasted flour, powdered milk, sugar, and butter. It has a crumbly and melt-in-your-mouth texture. Baked polvoron, as the name suggests, is a variation of this treat that is baked instead of being cooked on the stovetop. Baking gives the polvoron a slightly toasted flavor and a firmer texture.
These delightful delicacies, including kakanin, ensaymada, budbud, binagol, broas, peanut bars, and baked polvoron, showcase the rich flavors and culinary heritage of the Philippines. They are beloved treats that bring joy and satisfaction to locals and visitors alike.
Visitors to Baclayon can explore the town's pastry shops and bakeries, where they can indulge in a wide variety of pastries and experience the local flavors. Whether it's enjoying a freshly baked ensaymada with a cup of hot coffee or savoring a piece of kakanin, the pastry capital of Bohol offers a delightful culinary journey for those with a sweet tooth.
So, if you have a penchant for pastries and want to satisfy your cravings, a visit to Baclayon, the pastry capital of Bohol, is a must. Prepare to indulge in a wide array of delicious treats that highlight the rich culinary heritage and craftsmanship of this charming town.
Baclayon is known locally as the pastry capital of Bohol. This pastry making activity dates back to the Spanish times. It is said that because of the volume of egg whites that were used for the construction of the church, the Spaniards taught the locals how to make cookies and other pastries while utilizing the egg yolks.
The skill in pastry making had been handed down from generation to generation. Most families know the intricate procedure of pastry making yet only a few went into the process of producing more, packaging them, then marketing them locally and abroad.
The well known products are the now famous “Lady Fingers” or broas, the peanut bars, baked polvoron, and cookies of various sizes and shape. Most of these products are sold in local markets (50%), in Cebu and Manila (10% each), and a 30% bulk is well received in Mindanao. From these outlets, the products eventually reached foreign markets as “pasalubongs” or gifts.
What helped to make these pastries known throughout the world were trade fairs set up by the local and provincial government in a unified effort to establish markets and help the people to grow economically. Various ways and means are now being implemented to enhance the product physically and aesthetically for global marketing.
In Baclayon, Bohol, there are two well-known bulk producers of pastries: Israel Pastries and Tessie's Sweets and Pastries. These establishments have gained a reputation for their delicious and high-quality baked goods. Let's take a closer look at each of them:
1. Israel Pastries: Israel Pastries is a popular bakery in Baclayon that has been serving locals and tourists for many years. They are known for their wide variety of pastries, including ensaymada, mamon (sponge cake), broas (lady fingers), and other Filipino delicacies. Israel Pastries takes pride in using fresh ingredients and traditional recipes, ensuring that each bite is full of flavor. Their pastries are often enjoyed as a snack or dessert and make for a delightful treat for any occasion.
2. Tessie's Sweets and Pastries: Tessie's Sweets and Pastries is another renowned bakery in Baclayon. They are known for their large-scale production of pastries, providing delicious treats not only to the local community but also to various establishments and events in Bohol. Tessie's offers a wide selection of pastries, including cakes, cookies, bread rolls, and other delectable treats. Their pastries are made with meticulous attention to detail and are known for their taste and quality.
Both Israel Pastries and Tessie's Sweets and Pastries play a significant role in the local culinary scene of Baclayon, providing residents and visitors with an array of mouthwatering pastries. Whether you're looking for a sweet indulgence or a gift to bring back home, these bulk producers offer a convenient and delicious option for satisfying your pastry cravings.
One producer is located just across the street at the back of the Baclayon Church. On display are broas, peanut bars, cookies, polvoron and other sweet concoctions. The products are packed in plastic while those in bulk, especially the broas are in large paper bags. Those in paper bags are for immediate consumption for its crispiness will not last long.
For added information, the broas are not only for direct consumption but are also used to line or add bulk to refrigerator cakes. How this is done is by filling the bottom of a pan with broas, then alternating with cream mixed with fruits until the pan is full.
Here’s one recipe that you surely will enjoy. My mom, who hails from Bohol, taught me how to prepare it when I was still a kid. For sure, this recipe will not last long in the refrigerator!
Refrigerator Cake
1 bar Anchor butter
3 eggyolks
1 can condensed milk
1 can magnolia cream
1 can fruit cocktail
Lady Fingers (broas)
Chocolates/Marshmallows (optional)
Beat the butter until it is light and creamy. Add the eggyolks, one at a time. Add the milk and cream. At this juncture, you can either fold in the fruit cocktail or put it on the pan alternately with the cream and broas.
Put a thin layer of the butter mixture at the bottom of your container or pan then fill up with the broas. Cover the broas with another layer of butter mixture, with or decorated with the fruits. Do this alternately until the pan is full. Refrigerate.
Note: Please use real butter, not margarine or any substitute. It is by far better and healthier!
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