Sweets for the Sweet

These are some of the goodies I got at Eurobake in Guiguinto, Bulacan. They’re all old favorites, things you didn’t get on a regular basis because Eurobake used to be way out in the sticks. Then we moved to the same sticks but never really went around the province since all our activities were in the big city. The traffic made it an unpleasant trip too. But that has greatly improved with the upgrading of the North Luzon Expressway (NLEX).
The credit should go to Spouse though. I’ve been very lucky that I married Spouse, a non-Filipino. There’s always something new to learn about each other. I always meant to introduce him to various things about my country, even before we were married. Funny how one of the first things that came to mind was food. Food just brings up good memories and that’s what I want to share with this alien I married.

The top photo is a Malolos Ensaymada with the salted egg, cheese, butter and sugar topping. Next is the Inipit, a jelly roll gone awry with the egg custard filling squeezed in-between two layers. The third photo is Pastillas de Leche made with carabao milk – this is still my favorite Philippine dulce (sweet). The bottom photo are Cashew Tarts, tiny little jewels that Spouse likened to miniature pecan pies.

6 Replies to “Sweets for the Sweet”

  1. Yummy! I love the inipit from eurobake. But if you like these kinds of food, maybe you’ll also like the baked goodies from Hizon’s. Their main branch is somewhere near Orosa St. (near the Court of Appeals in Manila), although I think it’s still one street away. (You can ask the people around there for directions). They also have another stall at the food court of Landmark Makati. Yummy! I love their yema roll.

  2. hi ladybug…I know Hizon’s in Manila and do love going there too! but i haven’t been around Metro Manila much since getting back…avoiding the traffic and the pollution of the city…

  3. I’m not familiar with the top two sweets but I love Pastillas de Leche and the cashew tarts. My mom used to make cashew tarts from scratch. I should introduce my significant other to these since he’s a non-pinoy as well…

  4. Darlene, even if Spouse compared the tarts to a mini pecan pie, the big difference is the filling – thick, sticky and gooey. The crust is good – lard-based I’m sure!

    The ensaimada you have to try- Spouse found the toppings strange at first. If you have access to a Filipino bakery or know someone returning from the Philippines, ask them for this. The Inipit, you can do yourself, even better with a good butter cake recipe and a simple egg custard filling. Inipit is Tagalog for “squeezed” which refers to the filling.

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