Laguna Delicacies by Angelica Dapitan
The Philippines differs significantly in terms of food appreciation, especially when it comes to delicacies. Filipinos are accustomed to buying their favorite items whenever they visit a specific location. The Laguna Province, for example, appears to have a range of sweet delicacies that have served as a source of pride in the Philippines.
Laguna's delicacies and food appetizers are popular, in addition to its hot spring resorts, grand festivals, tourist attractions, and cultural heritages. In reality, each municipality in Laguna has its own distinct, delectable offering. The following are some of the most well-known Laguna delicacies.
 We have Espasol, it is a dry cylinder-shaped Filipino rice cake from Laguna province that is traditionally sold during the Christmas season. It's made with parched rice flour that's been cooked with delightful coconut milk and coconut stripes before being poured over a toasting rice meal. The best places to buy espasol are Los Baños, Liliw, Nagcarlan, Alaminos, and Pagsanjan. In Laguna, the cost of Espasol varies from city to city. This is offered in Liliw in three bundles for P100, but it is only available in Los Baños Laguna for P25 per box, which is cheaper than Liliw but of similar quality.   Â
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    Figure 1 Courtesy: jeanelleats.com/
They didn't use any toasted rice flour to dust the product in Pagsanjan, where you can buy the best Espanol. Their Espasol is much more compact and does not have a dry aftertaste, which is why it is so delicious. However, it is possible to purchase in Laguna, especially at transportation terminals.Â
  Figure 2 Courtesy: delishably.com/
We also have buko pie, also known as coconut pie, is a popular Filipino coconut custard cake. It is recognized in the city of Los Baños, Laguna province. It's similar to a popular Filipino cream pie, with the exception that Buko pie is made with young coconut, no creams, and custard fillings. Buko Pie is made with sweetened milk that is lighter and denser, and the filling is coconut meat. Buko Pie also contains some unique ingredients, such as macapuno tarts, a thick and sticky kind of coconut. The idea of the buko pie is thought to have arisen in the province of Laguna. The Pahud sisters of Los Baños, Laguna, were the creators of this delicacy. Buko pie was once only available in the Philippines, but thanks to blast-freezing technology, buko pie makers can now export their product. People can purchase it as a pasalubong or a home gift after visiting the Philippines because it is easier to transport and more available worldwide. Buko pie used to be simple, but now it includes flavors such as pandan, cinnamon, and even almonds. Â
Another one is kesong puti. It is a cheese made in the Philippines from soft, unpasteurized carabao milk curdled with vinegar, citrus, or rennet juices. It's also possible to make Kesong Puti with goat or cow's milk. Sta. Cruz, Laguna was the birthplace of kesong puti. The Government of Sta Cruz, Laguna has organized this festival to promote this famous Laguna product. It also assists in the promotion of cheesemakers' and other small businesses' goods. It also taught people who wanted to get into the industry or who wanted to supplement their income with such a company how to make this specific white cheese. Kesong puti can be eaten with a variety of breads, depending on your tastes. Hot pandesal is typically eaten with Kesong Puti in Laguna. The taste is salty, and the texture and form are similar to tofu.
Figure 3 Courtesy: biyahenglaguna
 Furthermore, bibingka is a sort of rice cake in the Philippines. It usually consists of damped galapong, dusty cocoa butter, moisture-laden margarine and sweet sugar. Every Christmas, side roads sellers offer the local tourists and even foreign tourists this tasty rice cake along with "Puto bumbong." Bibingka is a must-try delicacy when you visit Laguna, and the best bibingka is found in Pagsanjan. It can be purchased in Pagsanjan near the city plaza. Bibingka is different from the standard recipe. It's fast and delicious. It is a simple platter, no toppings. In cooking Bibingka, they use a pot of clay and banana leaves rather than pots. Under the fire, hot coals were present, which makes Bibingka more delicious by the traditional means of food.      Â
Figure 4 Courtesy: yummy.ph
Have you heared about UrarĂł? It is an arro or arrowroot cookie known from the Philippines. The texture is dry, powdery and usually floral. They come from South Luzon, in particular from the provinces of Laguna, Quezon and Marinduque. The traditional treatment of urarĂł requires heavy labor. It takes a whole day, starting with harvesting arrowroots. The roots are then caught in a process called pag-ilod and smashed on a platform with a stone. The liquids collected from this process are then patinated and stored in the second process, until the stomach is discharged. The water is filled and the layer of starch kneaded to remove more water. Starch was finally dried and tamed into delicacy with katsa. Modern urarĂł, however, is usually derived from meal, sugar, milk, margarine and eggs. Tapioca or rice meals are even supplemented in some situations with arrowroot flour, which leads to lower cookies. There are also ingredients that may be used in the change of urarĂł, such as cocoa cream or maple syrup. The mouth of both versions normally lacks the quality of the traditional urarĂł made with the pure arrowroot flour and lard.   Â
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Figure 5 Courtesy: pinoycookingrecipes
Does it drool you? The famous attractions of Laguna include hot spring resorts, major festivals, touristic sights and cultural heritage. Delicacies of Laguna are also popular with food appetizers. Laguna has its own unique and special products that should not be missed by every tourist before going to their respective places!
