La Moderna Bakery: La Moderna

Tuesday, September 23, 2008

Treasures from the Capampangan Kitchen

Empanaditas – our famous and acclaimed yema-cashew filled pastry
Gorgoryas – traditional recipe of bite-sized dayap-glazed (Philippine lime) fried bread fritters
Mamon Tostado – toasted sweet butter cake slices
Masa Podrida – Filipino version of shortbread biscuits – excellent with coffee or tea
Petit Fortunes – tiny cups of rich, moist cashew cake bites
Sampaguita – melt-in-your-mouth creamy flower shaped cookies named after the national flower of the Philippines
San Nicolas – cookies introduced by the Augustinian friars during the Spanish period – made from fresh coconut milk and imprinted with the image of St. Nicolas de Tolentino – the patron saint of children
Sans Rival – layers of cashew meringue and butter cream topped with slivered cashews
Sylvana – light and creamy cashew pastry with butter cream filling coated with rich butter cake crumbs
Taisan roll – creamy yema custard encased in a butter sponge cake
Turrones de Casoy – crunchy nougats introduced by the Dominicans during the Spanish period made from cashew, honey and egg whites wrapped in paper-like edible oblea