Negros: The island of sugary pasalubong
Piaya—whether plain or flavored with ube, butter, or pandan—is a favorite pasalubong from Bacolod and Cebu. These sweets, which tourists bring home by the box, are round, flat unleavened bread stuffed with muscovado sugar.
Barquillos
Most popular in Iloilo, barquillos are rolled thin cookies that are actually Spanish in origin. It’s made by pouring a thin batter onto a wafer iron, or barquillera. Once the batter is cooked to a golden brown, it’s rolled and cooled. The result is a crispy delight that’s perfect as is or eaten with ice cream.
Caramel tarts
Taking up the sweetness a notch, buttery caramel tarts are a popular pasalubong all over Negros. The usual kind comes with meringue icing on top and a boat-like crust.
Muscovado sugar
What other product would you expect from the Sugar Capital of the Philippines? Muscovado sugar, from sugar cane juice, is supposedly healthier than the refined white and coarse brown sugar varieties. It’s supposed to have passed through less chemical processes, therefore retaining more fiber and nutrition.
Galletas
The most un-sweet of the bunch (but still sweet, because after all, they’re from Negros), galletas are flat, round discs that go perfect with coffee. Take your coffee black, and let galletas provide the sugar. The result is a really great coffee break.
Mango tarts
Packs of mango tarts—and its tiny variant, mango tartlets—fly off the shelves in Bacolod souvenir shops and you can’t blame the tourists. These tarts have the perfect blend of sweet mango jam and a flaky crust. Just the right snacks for the sweet-toothed Pinoy.
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