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.

After lunch, we all proceeded to Tibiao Bakery, the first bakeshop in the town and one of the more popular bakeries on Panay Island, where we were to sample their baked specialties.

Tibiao Bakery

Early on, we’ve previously sampled their popular and crunchy biscocho (from the Latin phrase bis coctus meaning “twice baked”), topped with butter and sugar, and asado rolls the day before.  Upon arrival at the bakery, I tried out their mongo ensaymada (also comes in ube flavor) and teren-teren, another Tibiao Bakery bestseller with a sweet filling, so named because it resembles a “train.”

An array of specialty breads

Aside from the above mentioned delicacies, the bakery is well known for its other Filipino specialty breads such as pan de sal,  pan de coco, macapuno buns, raisin bread, pineapple rolls, mongo rolls, mongo loaf, Pullman loaf, rainbow bread, ugoy-ugoy (a layered, flaky biscuit with granulated sugar as topping), paborita biscuits, principe, whole wheat bread, among others, as well as otap (oval-shaped puff pastry), cakes, cheese cupcake, biscuits, mamon, cookies and sweets.  They also offer short orders such as siopao, hamburgers, pancit molo and spaghetti.

Ensaymada mongo

This bakery was started by Manuel B. Lim, Sr. (mayor of Tibiao from 1991 to 2000) together with his wife, the former Anita J. Mandolado of Bugasong, as a neighborhood bakeshop on August 16, 1953 with a capital of around 20,000 pesos. Even after 6 decades of operation, they still use the same methods and equipment in baking bread as well as the old pugon, which is fired with wood, built on June 5, 1955.

Chesse pan de sal and mongo rolls

Now a proud export of the town, , it is now one of the largest and most popular companies in the whole Panay Island.  Their good and tasty breads has spawned numerous branches in the northern towns of Antique and the provinces of Aklan, Capiz and Iloilo.  In Iloilo City, a branch was started Manuel’s sons Vicente and Stephen in 1982.  Now it has around 10 branches  and it also supplies breads and baked goods to a lot of fast food chains such as Jollibee, Pizza Hut and Kentucky Fried Chicken, to name a few , plus it’s main locator inside SM groceries around Iloilo.

Raisin bread and whole wheat bread

There’s even a branch established by Sonny and Nieva Lim in Wellington, New Zealand (Tibiao Caterers/Capital Bakery).  Eventually in 1989, the business was converted from a sole proprietorship to a corporation.

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Tibiao Bakery: Bandoja St., Poblacion, Tibiao, Antique.

Tibiao Caterers/Capital Bakery: 5 Jasmine Grove, Maungaraki, Lower Hutt, Wellington, New Zealand,Tel: 04-5891099. Mobile number (0274)495037. E-mail tibiao@xtra.co.nz.