(Originally posted on April 10, 2012)
BUDIN is a very popular kakanin or native delicacy in Quezon Province. It’s actually Cassava Cake, but Quezon folks call their version Budin. It’s so popular that visitors in Quezon always stop by local pasalubong shops to buy Budin on their way home.
Well, just recently, I had the privilege to feast on authentic Budin when my husband Raff and I joined the San Miguel Kulinarya Tagala tour spearheaded by the San Miguel Pure Foods Culinary Center (headed by Chef Maricel Manalo) and some San Miguel Corporation officials (led by San Miguel Foodsolutions GM Helene Pontejos and media officers Jon Hernandez III and Jayson Brizuela). It was a two-day affair that took us from the famed Patis Tito Garden Café in San Pablo, Laguna, to Villa Sariaya in Sariaya, Quezon, overnight at Graceland Estates and Country Club in Tayabas and, finally, Ugu’s Pottery Garden in Tiaong, Quezon, before finally setting forth for home the next day.
It was during breakfast at Graceland’s Memphis Garden Café the following morning that a platter of Budin joined platters and chafing dishes of Purefoods Cold Cuts, Corned Beef Hash, Chicken Adobo, Bangus Paksiw, Bangus Inasal, Sinaing na Tulingan, Longganisang Lucban, Pansit Habhab and Kalamay on the breakfast buffet spread.
Here, San Miguel generously shares the recipe of authentic Quezonian Budin.
1 kg. freshly grated cassava
3/4 cup Star Margarine, melted
1/2 cup Magnolia Cheezee, grated
4 cups coconut milk
2 cups sugar
1. Preheat oven to 350 F. Grease one 10-inch round pan then line with banana leaves.
2. In a bowl, combine all ingredients. Mix well, then pour into prepared pan.
3. Bake in preheated oven for 1-1/2 hours.
4. Remove from heat and let cool before slicing and serving.