Royal Bibingka

You experience to trip in Vigan City? Just visit the Vigan City to taste the Royal Bibingka. You would never be complete without tasting the Royal Bibingka. Bibingka is a type of rice cake from the Philippines traditionally eaten during the Christmas season. Bibingka is the most delicious type of native foods in the Philippines. All Filipino completed their Christmas celebration when they have a Bibingka in there table, eaten with the family during Noche Buena. Like the regular Bibingka, Royal Bibingka is also associated with Christmas but mostly in Vigan City. Bibingka is also used as a general term for dessert made with flour and baked in the same manner. Though it shares the name with the normal Bibingka there are two different rice cakes as royal bibingka. Because they use glutinous rice flour which make the texture sticky and dense. The other ingredients are coconut milk, milk, egg, sugar and cheese. The flavorful are sweet with hints of coconut as well as savory due to the cheese toppings. Try and experience the delicious taste of Royal Bibingka.

Delicious Budbud Suman sa Tanjay

Budbud is a Visayan term for suman. So “budbud” = “suman” and “suman” = “budbud.” Suman is a rice cake originating from the Philippines. It is made from glutinous rice cooked in coconut milk, and often steamed wrapped in buli or buri palm (Corypha) leaves. It is usually eaten sprinkled with sugar. Suman is also known as budbod in the Visayan languages which dominate the southern half of the country. When anyone talks about Tanjay, the first thing that comes to mind is the "bodbod" or "budbud," which is a native delicacy made of glutinous rice, coconut milk, sugar and a bit of salt. Home of the Delicisously Popular "Bodbod/Budbud sa Tanjay" The Tanjay budbud is special -- it is made with a long stripe of native chocolate that wraps around the rice. It served in banana leaves; the budbud is best enjoyed with a slice of sweet Philippine Mango, and a small cup of the same native chocolate (tablea). Tanjay's budbud always come in pairs in a full (and sticky) embrace, like lovers. Be it big or small in size, the signature taste that marks it as Tanjay-made is consistent. If properly and patiently cooked, the budbud of Tanjay will last for about a week unrefrigerated due to the antibacterial properties of the coconut oil. So when you visit the town of Tanjay, Dumaguite City Negros Occidental, make sure to sample the tender, chewy, moist, and sweet budbud -- and bring home some as pasalubong to complete your trip.