UFrom Tibiao, we were next driven 18.5 kms. (a 30 min. ride), past Barbaza, to the town of Laua-an, the muscovado sugar capital of Antique. Here, we were dropped off at a gym where we, as well as the students of UP Visayas (Miag-ao, Iloilo), were to observe a demonstration, sponsored by Benz Bandi  (owner: Mr. Melben “Benz” Bandiola), of the making of famous specialty delicacies bandi (peanut brittle) and butong-butong (muscovado candy). Bandi, called panutsa in Luzon, is made with whole peanuts covered in muscovado sugar.

The melted muscovado sugar is allowed to simmer

The muscovado making industry has declined through the years when the white variety was introduced but now there is an ever-growing demand, since people now prefer to have an alternative supply aside from the white variety.  With the increase in popularity of organic products, many coffee lovers also prefer this kind of sugar, instead of the white variety, because it enhances the coffee’s taste.

The sugary syrup is poured into banana stalks

The traditional process in making muscovado is more natural and less processed.  First, the sugar cane juice is filtered to remove any impurities.  The part that is already thick is then turned into its grainy form using the traditional brick oven.  Today, Laua-an just can’t keep up with the demand in the market.

The hot, melted muscovado sugar is then pulled

When we arrived, the ingredients (muscovado sugar, kalamansi, peanuts, etc.) as well as the kawa (cauldron) where already made ready for the demonstration.  In making butong-butong (called tira-tira in Luzon), muscovado sugar is melted in the kawa and whole kalamansi (Philippine lemon), with the rind included, is added into the mix.

Peanuts being poured into the mixture

After a short cooking time, the kalamansi is removed from the mix and the crystallized muscovado syrup is poured into banana tree stalks and allowed to cool down for a few minutes.

The peanuts and melted muscovado are mixed

The hot, melted muscovado sugar is then pulled (butong is a Hiligaynon or Kinaray-a word meaning “to pull”) until it becomes whitish in color and then hardens to create a solid, soft and chewy candy.  It is sometimes stretch to create different designs.

The muscovado and peanut mix is poured on sawali mats

The process in making bandi is almost the same, with peanuts added into the mix.  The mixture, when ready, is poured in sawali mats, spread out and allowed to harden. To compliment the flavor of the bandi, it is topped with roasted lunga or sesame seeds.

After spreading, roasted sesame seeds are then sprinkled

How To Get There: Laua-an is located 55.1 kms. from San Jose de Buenavista., 12.6 kms. from Tibiao and 12.4 kms. from Bugasong.