BINAMBAN

Different towns in the Bicol region has their own version of Binamban but the one from Lagonoy
is a beautifully wrapped sweet rice cake made of mixed wild grains, coconut meat and sugar. It
has a natural deep-purple color that makes it more appetizing to eat. The difference of this native
delicacy from other rice cakes produced in Bicol is the wrapping called Hagikhik which is a wild
plant with big leaves growing abundantly in Lagonoy. Lagonoy Binamban can be ordered
exclusively from a number of makers in the municipality and it’s a treat that you cannot usually
buy from souvenir stores in Bicol.

AMPAW
Ampaw or rice/corn crispies is a favorite snack among the locals of Lagonoy. It usually comes
coated with caramelized sugar and is often exported to other places in the country as consumable
souvenir. The delicious Ampaw is also the pride of barangay San Vicente where it is mostly
manufactured. The annual barangay fiesta of San Vicente is called Ampaw Festival because it is
the number one product highlight in their community. 
PUTO TABLA
This crunchy snack is a beloved souvenir from Lagonoy. It is an authentic native delicacy that is
a pride of barangay San Francisco mainly produced by the Remodo family and other residents in
the barangay. Puto means rice cake and tabla is a local term for plank, hence, Puto-tabla because
this food is a toasted rice cake in the form of small planks. There has been many iterations of
Puto-tabla over the years as locals try to improve its variety but the plain and original flavor
remains appealing to residents and visitors alike.

TSOKOLATE
Tsokolate is widely available in the country since it has been introduced during the Spanish
colonization. Since then, a filipino variety of the Cacao tree has thrived in the entire archipelago.
Lagonoy townsfolk has their own version of Tsokolate that you have to try because of its
freshness and distinct flavor. It is made from pure cacao nibs that are roasted, grounded, mixed
with a bit of sugar then rolled into small balls ready for you to eat or froth into a delightful hot
chocolate drink.

Binamban is the rice-based delicacy of Bombon town. The first time I had this, a bundle was given to me when I won
first place in a 14 km foot race during Binamban Festival where I also saw several binamban vendors that time near
the church area. Recently I find myself in Naga so I made a side trip to Bombon just for this unforgettable kakanin. I
didn’t see any vendors near the church and it was a Sunday. I went in the palengke area beside the church and
bought the last five pieces I could find at 5 pesos each.
Espesyal Suman-Biko (Special Sweet Rice Cake with Custard)

This is the celebration cake I knew before I was introduced to the usual
wheat-flour cakes with frosting. I have to say that even after all the
colorful cakes I've had, I remain loyal to this special rice cake. 

It was definitely love at first taste with this cake. I watched my cousin
cook this from scratch and eventhough I was too young to cook, in my mind
I was already trying to memorize everything he did to make this wonderful
rice creation. I think this was the first cake I've ever attempted to bake
and I never stopped on the first. I've tried dressing it up in many ways
but this recipe is the basic of all. It's another one of those minimalist
recipes with less than 10 ingredients but still tastes and looks oh so
heavenly. Hope you try it too!

Serves 1-2

Ingredients

Suman(Rice Cake Layer):

½ c glutinous rice soaked in water overnight then drain
3 tbsp sugar
1 pinch anise seeds or fennel seeds
1 pinch salt

Custard Layer:
½ coconut cream
1 tbsp corn starch
3 tbsp sugar
1 eggyolk

For the Suman, combine everything in a small pot and cook under low heat
stirring constantly. Cook until liquid is almost completely absorbed and
rice has bloomed. May need to add a little bit of water if the rice hasn’t
bloomed yet. Take the cooked rice out of the pot and transfer to preferred
mold and press it down well then set aside. Meanwhile preheat the oven to
350 and work on the custard. In a small sauce pan, combine all custard
ingredients and cook under low heat whilw constantly stirring. Continue
cooking until the custard has thickened, might take about 10 minutes. Turn
off heat and pour the custard on top of the mold with the cooked sweet
rice.  Bake the custard and cake for 15 minutes or until the custard’s top
browns.

n.b. (23-10-2013)
* Bake in 350c for 15 minutes or until custard's top is brown
* alternatively, use torch to caramelize the custard's top