Spanish Twist to an Ilonggo Delicacy

Spanish Twist to an Ilonggo Delicacy

“Baye-baye” with Peanut Yema. Baye-baye is one of the Ilonggo’s best delicacy while the “Yema” is a Spanish word for egg-yolk it is probably called “Yema” because of its yellow color and others prefer making it with real egg-yolks.

Ingredients:

  • Ground matured coconut meat
  • Powdered “Pinipig” (Immature grains of glutinous rice)
  • Powdered Sugar
  • Condensed Milk
  • Crushed Peanuts

Procedure:

For the Baye-baye:

  1. Grind the matured coconut meat.
  2. Mix six cups of powdered “pinipig” and three cups of powdered sugar.
  3. Add four cups of ground matured coconut meat, mix thoroughly.
  4. Transfer the mixture in huge mortar and pestle.
  5. Pound the mixture until the coconut oil begins to come out.
  6. Set aside

For the Yema Peanut Fillings:

  1. Heat two cans of condensed milk in a pan
  2. Add two cups of crushed peanuts
  3. Add two cups of ground coconut meat
  4. Stir continuously for thirty minutes
  5. Let it cool

Assembling of the Baye-baye with Yema Peanut

  1. Flatten the mixture into a rectangular shape with about 1/3 inch thickness.
  2. Place the Yema Peanut at the center.
  3. Roll the baye-baye tightly.
  4. Slice the roll of baye-baye into the desired length.

A nutty twist to the original Baye-baye.

Iloilo Blog has also some local flavors featured like the Balasan’s Bibingka.

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