One of the more interesting ensaymadas I came across with is this looker from Bohol. Ensaymadas are light and airy pastries that originate from Majorca, Spain. The Philippines was under Spanish rule for more than 300 years, thus the influence in the former's cuisine. Margarine has replaced the original reduced pork lard as ingredient, and the pastry is topped with shaved Edam cheese, butter, and sugar. For another ensaymada story, go here.
A little background: I was on assignment in Bohol. Bohol is an island-province forming part of the Visayas, a group of islands sandwiched between Luzon in the north and Mindano in the South. It is known for the Chocolate Hills, tarsiers, and people of deep faith.
Now back to the main story. At first I thought it was bibingka, cooked as it was in banana leaves, but no. Compare this with the bibingka I scored from Quezon City last year. It was heftier and less fluffy than the usual ensayamda, and it has slivers of ube or purple yam embedded in the flesh (Bohol, by the way, is also known for its ube, arguably the best in the country). I kept two other pieces for eating later--that was how much I enjoyed eating it.
