Made with toasted ground glutinous rice (pilit) flour, mixed with sugar and coconut/coconut water, mixed and pounded until well blended and sticky, baye-baye is among the most ubiquitous native Ilonggo delicacies. Throughout the years, baye baye remained true to form – simple yet delicious. Usually sold in packs of five or special boxed orders, baye baye is still plain in form and in taste.
I found out for myself that baye baye can have a new perspective during the “Baye-baye Night” – a sidelight of Pavia’s 19th annual Tigkaralag Festival. I was invited to be one of the judges to the first ever baye baye competition and it was a galore of this native delicacy from start to finish. It was a competition to reinvent of this simple native delicacy using simple other ingredients that at first, dont seem to match it.
The first entry was a stand out – visually. It looked more like a decorated cake with baye baye as base with slices of ube plus roasted coconuts ands bucayo complete with the celebration in words. It seems that the maker interpreted it as a baye baye decorating contest.
But when I tasted the baye baye itself, it was good – just the right sweetness and texture. The main entry was consistent with the samples they had (those in cylindrical shapes) so they baye baye maker was consistent – for big or small orders.
Coming in next is a baye baye encrusted with sesame seeds to the original recipe that it gives baye baye a whole new texture even for a while. Though I was unlucky not to have gotten some photos of it, at least I tasted how the fusion of sesame seeds in baye baye would taste like. I also tried their original recipe and again a good one – tamed sweetness and just the right consistency.
The third was one of the most visually “innovative” looking baye. It was a break from the usual tubular or big sized orders in plates. The grated cheese toppings also was also new for a baye baye but cheese itself has been used ever since as topping for native delicacies mainly on puto. The hint of saltiness in the cheese proved to be a somewhat contrasting to the baye baye’s sweet taste. I love cheese and I love baye baye but there are times the combination of two good things might not actually result in something much better.
Fourth came a “green” baye baye. And you guessed it right; it is infused with the one of the most popular flavours known to Pinoys – pandan. From rice and appetizers to main dishes and desserts, pandan’s versatility is endless. And now it’s in baye baye for a new twist. Aside form the hue it gave, the essence of pandan was evident but thankfully not too overpowering. The original taste of baye baye still came out but some hints of pandan.
The last entry had the most unconventional look for a baye baye – a filled roll. The baye baye itself was a combination of toasted glutinous rice, coconut water, grated young coconut and white refined sugar. The filling was a concoction condensed milk, egg, cheese and nuts. The (plain) baye baye was very good in itself but a new perspective was created when it was filled. Though it was (too) sweet for me and messy to eat, it proved to be an enjoyable innovation both on how it looked and tasted.
We judged the entries according to taste, originality and the creative use of new ingredients. But as what the score sheet shows, the taste comprises more than half of the total score. We based it on how the baye baye (base) tasted and how the innovation affect the taste - did the new ingredients enhanced the original baye baye flavour or drowned it that it didn’t taste like baye baye at all.
The originality of the new added ingredients plus how it was presented seemed to be an easy part because it was more on the visuals. And finally the creativity of how the new ingredients were introduced – was merely for toppings or was it infused in the baye baye recipe or both.
I found out for myself that baye baye can have a new perspective during the “Baye-baye Night” – a sidelight of Pavia’s 19th annual Tigkaralag Festival. I was invited to be one of the judges to the first ever baye baye competition and it was a galore of this native delicacy from start to finish. It was a competition to reinvent of this simple native delicacy using simple other ingredients that at first, dont seem to match it.
Together with Dr. Elvira Banico PhD, Head Teacher of the Technology and Livelihood Department - Pavia National High School and consistent judge in various Student Technologists and Entrepreneurs of the Philippines competition and Mr. Carlo Gorriceta-Jalandoni – a professional chef with training in France and work experience at EDSA Shangri-la Hotel among others, the three of us were tasked to select the most innovative baye baye from among the five entries. 
The organizers explained that the competition was just thought of two days before the actual event thus limiting the number of contestants – which was a sort of welcome news to us. We can’t imagine eating around 20 baye baye and deciding the best among the best.
Even though I was a judge, I couldn’t take the “blogger” off my system that while my co judges were already doing rounds of tasting, I took my chances of taking some photos of the entries so as to blog about the event as a whole.
The first entry was a stand out – visually. It looked more like a decorated cake with baye baye as base with slices of ube plus roasted coconuts ands bucayo complete with the celebration in words. It seems that the maker interpreted it as a baye baye decorating contest.
Coming in next is a baye baye encrusted with sesame seeds to the original recipe that it gives baye baye a whole new texture even for a while. Though I was unlucky not to have gotten some photos of it, at least I tasted how the fusion of sesame seeds in baye baye would taste like. I also tried their original recipe and again a good one – tamed sweetness and just the right consistency. 
The third was one of the most visually “innovative” looking baye. It was a break from the usual tubular or big sized orders in plates. The grated cheese toppings also was also new for a baye baye but cheese itself has been used ever since as topping for native delicacies mainly on puto. The hint of saltiness in the cheese proved to be a somewhat contrasting to the baye baye’s sweet taste. I love cheese and I love baye baye but there are times the combination of two good things might not actually result in something much better.
Fourth came a “green” baye baye. And you guessed it right; it is infused with the one of the most popular flavours known to Pinoys – pandan. From rice and appetizers to main dishes and desserts, pandan’s versatility is endless. And now it’s in baye baye for a new twist. Aside form the hue it gave, the essence of pandan was evident but thankfully not too overpowering. The original taste of baye baye still came out but some hints of pandan.
The last entry had the most unconventional look for a baye baye – a filled roll. The baye baye itself was a combination of toasted glutinous rice, coconut water, grated young coconut and white refined sugar. The filling was a concoction condensed milk, egg, cheese and nuts. The (plain) baye baye was very good in itself but a new perspective was created when it was filled. Though it was (too) sweet for me and messy to eat, it proved to be an enjoyable innovation both on how it looked and tasted.
We judged the entries according to taste, originality and the creative use of new ingredients. But as what the score sheet shows, the taste comprises more than half of the total score. We based it on how the baye baye (base) tasted and how the innovation affect the taste - did the new ingredients enhanced the original baye baye flavour or drowned it that it didn’t taste like baye baye at all.
Finally the winner was announced and no surprise since this entry got high scores from me and was one of the most talked about among us, judges. It was a deserving winner for it showcased an innovative presentation and taste for baye baye. Besides, the taste of its plain baye baye was already good enough for it to win. 
The winning entry was made by Fred's Special Baye-Baye. Mrs. Lorena Anino-Janagap, the proprietor/manager was there receive the adulation for winning in the first ever baye baye competion in Pavia and gladly posed with her winning entry.
Fred's Special Baye-Baye
Hedriana St. Brgy. Anilao, Pavia, Iloilo.
Contact Nos. 329-1395; 0906-671-0330 or 0999-992-1769
Hedriana St. Brgy. Anilao, Pavia, Iloilo.
Contact Nos. 329-1395; 0906-671-0330 or 0999-992-1769