The age-old Filipino Christmas tradition of enjoying Ensaymada topped withQueso de Bola and a steaming cup of tsokolate during Noche Buena is one thatis well-loved by young and old.
In fact, Ensaymada is so ingrained in our culture that we don’t need Christmas asan excuse for us to enjoy this sweet, swirled pastry topped with a buttery icing and a very generous sprinkling of cheese. Whether we enjoy it for breakfast witha cup of strong coffee, as merienda, dessert, baon, and yes, even as a guilty latenight snack, there is no doubt that this sweet pastry is an all-time Filipino favorite.
This versatile pastry can be found anywhere in the Philippines; from neighborhoodpanaderias to grocery and convenience stores. We have restaurants that areknown for their own special versions of this delectable pastry. It can be a parent’spasalubong enjoyed at home with the family, or the talk of the table in a poshhotel café. It is a food that is elegant in its delicious simplicity.
Filipinos are known for their ingenuity in cooking, and inthe caseof Ensaymada, many varieties have cropped up over time: UbeEnsaymada, Ensaymada with Yema filling, Ensaymada with Macapuno, thelist goes on! If you think you know the best recipe, you won’t be the first, thoughwe’re sure it’s delicious. That’s also why it’s so versatile: it can be reinventedto suit particular tastes.
Ensaymada is actually Spanish in origin—Majorcan to be exact, and was mostlikely introduced to Filipinos during the Spanish Colonial period. When wementioned the term “age-old,” we weren’t just referring to the Filipino tradition.Ensaymada is said to date back to as early as the 17th Century.
Ensaymada is considered a brioche, a flaky and light pastry rich in eggs andbutter. In Spain and other Latin American countries where it is known asEnsaimada, this popular pastry is made with the usual eggs, sugar, flour, water, and yeast mixture. The difference? It’s made with saïm (Spanish for pork lard)instead of butter. An interesting variety of Spanish Ensaymada is called Tallades,which is covered in sobrassada (cured sausage) and pumpkin; it is said to have ataste that is both sweet and bitter.
Is Ensaymada difficult to make? Like all breads, it is a challenge, especially whenit comes to getting the dough to rise properly. However, it’s not impossible tolearn. —GDT
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