Ever had butter cookies? You may have tried some from different varieties sold in stores. A well-known local patisserie named Charito's Delights in Catbalogan City, Samar has their own version of these buttery treats that is best paired with coffee, tea, milk, or whatever beverage you'd like. What they're known for are their pastries made with Pili Nuts, but they also have other delicacies that'll surely make you buy for your folks at home.

Corioso or butter cookies is a crunchy pastry made from flour, eggs, lard, milk, sugar, butter, and baking powder. These crispy confections are actually moist when you sink your teeth into it. That's probably because of the butter. Nonetheless it's good for a morning, afternoon, and/or midnight snack.

Pastillas de Leche is a sweet savory candy made from milk and sugar. Some provinces famous for their versions of this are Bulacan and Nueva Ecija. It is a Spanish term that if translated to English means "milk pads" or more commonly, milk candies. It is by far one of the most revered of the Philippine desserts because it is sweet, milky, and velvety in texture. 

A town here in Leyte also have their version of this sweet concoction. Their pastillas has been a trademark of their town for many years now because it's really good. Made from fresh Carabao's (a type of water buffalo) milk, this type of milk has more distinction and flavor than of cows', goats', and others. 

Pastillas de Leche bought from Charito's Delights, Robinsons Tacloban at P140.00

Making Pastillas de Leche is actually quite easy. You can make this in even under an hour and at minimal cost. To make authentic and original Pastillas de Leche from Carigara, Leyte, the ingredients are fresh Carabao milk and sugar, oh wait, you also need cornstarch for that velvety texture.

Procedure

1. Pour Carabao's milk and sugar into pan (Ratio, 1 Liter Milk=3/4 Cup Sugar).     Turn the flame into Medium Heat.

2. For the velvety yet gritty texture, add cornstarch. Let everything set, making sure no lumps remain.

3. Stir slowly until it thickens. Then lower the heat.

4. Continue stirring until it solidifies and can be lifted from the pan.

5. Retrieve from pan and let cool for 15-20 minutes.

6. Take portions, and form into your desired shapes and sizes.

7. For the authentic Carigara, Leyte Pastillas de Leche look, cut into small logs and wrap it in Japanese paper (papel de hapon).

9. That's how you make original Carigara, Leyte's Pastillas de Leche!

The pilgrimage for St. Francis Xavier's image was indeed Holy and fulfilling. After that came the food trip, my most awaited part. Because we saw a lot of stores that sell this delicacy we just had to take a bite and witness its taste on our own. 

Bibingka by the way is a rice cake composed of rice flour, sugar, and coconut milk. Some other recipes include topping it with shredded cheese and a slice of salted egg. It is baked over banana leaf (instead of parchment paper for cupcakes) which give it its distinct flavor when fully cooked. Unlike most modern bakers, the Hanginan's version of bibingka is still baked on a 'Pugon' which is a small clay oven or kiln. This way of cooking maybe old and traditional, but I think it is still the best way to cook it. 

The small Cafe we visited had a great view of Maasin and other towns below. The star of the show though, was their Bibingka. It was really good, it was buttery and sweet. Unfortunately, we had to stick with just one for ourselves because we didn't have enough money anymore. But overall, the trip was great and so was the Bibingka. So if you're gonna trek your way to Hanginan, try their bibingka too!

Eating something out of a coconut shell, but instead of the coconut meat, it is something else. It's a Filipino or would I say authentic Leyte-style (Leyte, one of the islands in the Phils.) pudding made out of taro root, yam and coconut milk among others. A friend of mine lives in Dagami, a municipality in Leyte. Dagami is best known for their export quality Binagol. Even though I never got the chance to go there, I asked him some of the "what to know" about it. Although Dagami is almost an hour from the city, rest assured almost all towns in Leyte have it, because Binagol is a local favorite. To be more specific, the root crop used in the recipe is Talyan which is exported from the neighbor island of Samar. Other ingredients are sugar, condensed milk, nuts and egg yolks. All of the above ingredients are processed and combined accordingly.

But what is it that makes it Binagol? For your information, "bagol" is the Waray-waray (Leyte & Samar) dialect for coconut shell. Now that you know it, the sweetened taro pudding mixture, to what most bloggers say, is placed on one half of the shell. Then it is covered with wilted banana leaf and tied with string to make sure none of the pudding gets exposed from other elements upon steam cooking in the deep casserole. 

Binagol has two distinct layers. The chewy one and the sweet and nutty. The first layer as you open up a Binagol is moderately sweet but definitely chewy. This playfully elastic texture will give you an almost hard time finishing the whole layer if you eat alone. The core made of softer taro though, is to die for. It is very sweet and with pounded nuts, it gives you a sugary and nutty roller coaster inside your mouth. 

The Philippines, with its 7,107 islands boasts different food and adventures each island you come over.