Miagao’s bayi-bayi

                                                                                              

Text and photos by Franielyn Tagolgol* 

No regrets… Absolutely! That’s how I’m feeling right now. I’m so lucky that I’ve come to Iloilo. It’s my home away from home. Want to ask why? From the island of MILF’s and Abu Sayyaf, I really went here just to pursue my career and to study at University of the Philippines Visayas in Miagao, Iloilo.   I thought I wouldn’t enjoy staying here. But, no, no! With many fascinating sites in Iloilo, it’s difficult to leave this place. Much more than that,  Ilonggo food is so delicious. That’s what Iloilo is known for… It’s already their trademark. There’s the famous batchoy, pancit molo, biscocho, etc… But there is another one in which Miagaowanons (Ilonggos from the heritage town of Miagao) could be proud of. And it’s the native snack called  bayi-bayi  – bite-sized rice or corn cakes flavored with coconut and wrapped in banana leaf. FYI: Miagao is one of the municipalities in Iloilo where bayi-bayi is different from the rest. (I’ll tell you later why’s it unique.)

Because of my curiosity, Mrs. May June Yandok, a bayi-bayi maker, shared to me what she knows about the origins of  bayi-bayi.  Long time ago, during the time of harvest, farmers from different parts in Iloilo would really separate a part of their harvested rice as a way of thanking the Almighty Father for the fruitful harvest. It served as the gift to the Almighty Father.  This portion of their harvest was made into this delicious specialty of Miagao.  This is how it started. Nowadays, bayi-bayi making has become a means of livelihood for a number of  people in Miagao.

As for myself, I would say that bayi-bayi is quite delicious. I wanted more the first time I tasted it! I’m not exaggerating. It’s just a mere fact! And evidently, as I asked the people from the tinda or market, there was only one answer, “Namit lang guid siya ya! Kag kahamot pa guid.” (It’s really delicious and it smells good!) Well… Why not? But then, during my conversation with Mrs. Gloria Timon (another bayi-bayi maker), she revealed the secret to great bayi-bayi.

It’s how you cook the sticky rice and how you choose the coconut for your bayi-bayi. The sticky rice must be cooked well. As with the young grated coconut, the fresher the better. With its very affordable price (each costs P3 for the bite-sized  pieces and P10 for the bigger one), for sure, you wouldn’t hesitate to go back to Miagao’s tinda.

But what has really made the bayi-bayi of Miagao unique from the bayi-bayi in other parts of Iloilo? Aside from the delicious taste, it’s the packaging. Try to go to Iloilo City. You’ll find out that they only wrap it in cellophane.  Though there may be some bayi-bayi makers in other parts of Iloilo who do wrap in banana leaf, still their packaging is different.  Miagao has an attractive way of wrapping the bite-sized bayi-bayi in shiny, bright green banana leaf.  They look like miniature, fluffed-up green pillows.  Using banana leaf as its wrapper started since the very first bayi-bayi in Miagao was made and that was surely a long time ago.

When I asked Mrs. Anita Datu-un, she answered that  wrapping the bayi-bayi using banana  leaf makes it attractive for  people.  The young banana leaf (colored bright yellow green)  keeps the bayi-bayi secure with no need for a ribbon or tie.   Using light green banana leaf for the bayi-bayi is also a way of distinguishing it from another famous Miagawanon rice cake- the kalamay-hati.  By the way, Mrs. Anita Datu-un, a resident of Bgy. Kirayan, Tacas, Miagao, has  the best-selling bayi-bayi among the Miagao rice cake vendors. She usually sells about 300 pieces in just one day.

I know you guys are excited to make this delicacy. So, this is how to make bayi-bayi…

 

You will need:

4 kilos pilit (sticky or glutinous rice for making rice cakes)

3 kilos sugar

8 pieces grated young coconut

            How to make bayi-bayi:

            First, wash the pilit. Make sure that you wash it thoroughly.  Then, remove the pilit from the water and let dry under the sun.  Once dry, toast the rice grains in a frying pan, constantly moving the grains around until they turn brown.  Be careful not to overcook them for they will taste bitter. 

The next step is to galing or grind the pilit.  (In the olden days, grinding was done through a traditional hand-operated stone mill.  These days, all one has to do is bring them to a mechanized grinding machine at the market.)

The ground roasted pilit is now ready to be mixed  with grated young coconut and sugar. According to Manang Anita, if you want the bayi-bayi to have a longer shelf-life especially if it is to be sent abroad as pasalubong, the grated young coconut should be candied  or cooked in sugar (dulcehon). 

In the olden days, people used  a wooden mortar (lusong) and pestle to mix all three ingredients to create bayi-bayi.  At present, the mechanized grinder has taken oven the tedious manual mixing (pagbayo) to make bayi-bayi.   

There you go!  That’s how to make bayi-bayi. 

            Clearly,  bayi-bayi is the top favorite among native rice cakes in Miagao.  Fiestas, birthdays and other special occasions often have bayi-bayi.   Furthermore, bayi-bayi goes abroad with many Miagawanons based in the US or elsewhere who regularly return to their hometown during Miagao’s religious fiesta, the foundation week (Salakayan Festival) and other important occasions.

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           *Franielyn C. Tagolgol is a second year student from the University of the Philippines  Visayas taking up B.S. Applied Mathematics. Singing and eating are her pastime.