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| Photo taken from Google |
Like kids, we can stuff our mouths full with bars of
bandi, Antique's own version of panutsa. This, if you visit a sugar mill in the town of Laua-an. This is where all local sweets came from. The place is hot and stuffy as sugarcane juice is processed into muscovado sugar.
Muscovado is a type of unrefined brown sugar. It isn't as sweet as your normal white or brown sugar, and is usually preferred by southern people for their coffee.
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| Photo taken from Google |
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| Photo taken from Google |
Making mascovado for sugarcane is no easy work. It is done manually. From the bamboo-fed furnace below the mill, to the stirring of the cane juice, and up to its pouring and drying stage, no wonder it commands a higher price compared to the commercial sugar we're all used to.
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| Photo taken from Google |
Beside pairing muscovado with coffee, it's alos an excellent ingredient for making local sweets. A variations of
bandi and
butong-butong can be made.
Bandi is very similar to panutsa and Baguio's peanut brittle. Eating this can charmed you into eating a full bar of it. On the other hand,
butong-butong is Antique's version of
tira-tira. Butong means "to pull" in the local dialect. To make this candy treat, one has to bend and pull on a slightly melted muscovado goo until it becomes whitish in color. Twist to perfection and it's done.
Too hyperactive from all that sugar if you try. Sugar overdose!
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