FOOD
“
Palang is short for “palangga” (loved one), a name everybody in the family calls her. Rizalina’s passion for baking was passed on to her daughter and her daughter continued sharing the family’s recipe, the flavors she grew up with.
” seRved wARM For years of going back to that exact spot to grab some buko pies, I can say that the quality of Nang Palang’s products has not wavered. As I got my tiny hands into a box of pure goodness, I grabbed a slice, shoved some into my mouth, and slowly savored the creaminess and freshness of the filling. When I got to the end, the crunchy and salty crust was like the cherry on top. Having the perfect consistency, the smooth custard and the sweet and thick chewy strips of buko were fused together to form a bed of
[40] The AugusTiniAn Mirror
Lola rizalina, the owner of nang palang’s
confection. The blanket of pastry was not too thin. It was just right for the amount of filling in the center. The crust, with its golden brown appearance, was shaped like a crown, having alternating ridges surrounding the plate. Each component complements the other, giving a balanced burst of flavor and texture that suits anyone’s palate. Aside from the classic buko pie, Nang Palang’s has other flavors to choose from. If you are into pandan, there’s buko pandan pie. If you’re looking for a tangy flavor, try their pineapple pie. For those who love the milk and eggs combo, I
truly recommend their egg pie. They also sell other pastries like cassava cake, macaroons, chicken empanada, bibingka, and flavored cakes. Native delicacies like coconut balls are also available. Ready to embark on my journey, I got my backpack and camera. I waited impatiently while riding on a jeepney, with head over heels for home. Suddenly, a familiar smell tickled my nose. There I sat with a box of warm buko pie on my lap, excited to gobble them up. Who wouldn’t be hurrying back home with that thing in their hands?
Volume 81, Number 2 | April 2015