Just like the Holy Week tradition of these bingka stalls lining up the town plaza of Sta. Barbara, it seems like an annual "panata" for me to indulge on these yummy native delicacies. Unlike last year when I had a galore of these bingka like there's no tomorrow, this year was just minimal. I only had three different brands, the first one was rather not so good that I didn't bother taking aphotos.But these two from Luis and RJs, maybe not be the best, but were really miles from the first bingka I had. RJ's the "ebony" (left) one tasted better since it had more coconut strips through it had a hint of sourness into it. While Luis', "ivory" one was like more of puto topped with caramelized sugar (ala creme brulee-lol)
Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana