The pride and identity of Negros Occidental is exquisitely captured by its moniker, “Sugar Bowl of the Philippines.” Boasting an endless list of native delicacies, Negrenses have truly banked on the region’s primary produce, kalamay (sugar), through the years. Today, we’re in for a sweet treat as we explore the process of making a special Filipino candy called Butong-Butong. One of the last few remaining producers of this confection is Rosalinda Tan, who comes from a long line of Butong-Butong makers in Silay City. Since 2000, this confection has been her source of bread and butter. What makes it unique is the distinct sweetness that muscovado sugar brings to the fusion, along with gata (coconut milk), and lunga (sesame seed).
Although selling Butong-Butong became her trade only in 2000, Rosalinda Tan actually comes from a long line of Butong-Butong makers.
We begin the thorough process of making Butong-Butong by melting muscovado sugar in water. Rosalinda notes that the purity of muscovado will dictate the result of the candy.
We begin the thorough process of making Butong-Butong by melting pure muscovado sugar in water. Rosalinda notes that the purity of muscovado we use will dictate the result of our candy. Once the mixture boils, we add gata and stir until we get the desired gooey consistency. We then remove it from the fire and pour it on the countertop to cool down. Afterward, we roll batches of logs and coat them in lunga. Cut the logs into nugget-size pieces and wrap the candy immediately before it melts. This way, it stays fresh and intact. Voila! Enjoy your very own Butong-Butong!
To allow it to cool down, we then remove it from the fire and pour it on a sterile smooth surface, such as a countertop or a plywood. Afterward, we roll it into batches of logs and coat them in lunga (sesame).
Cut the logs into nugget-size pieces and wrap the candy immediately before it melts. This way, it stays fresh and intact.
Text by: Mayumi Espina
Photos and Video by: Bakunawa Films
