SURIGAO CITY — Wrapped in a distinctive cone-shaped banana leaf, Sayongsong remains one of Surigao del Norte’s most recognized native delicacies and a treasured part of the province’s food heritage. This steamed rice cake has a texture comparable to puto but carries a richer and more distinctive flavor. Made from glutinous rice, brown sugar, roasted peanuts, coconut milk, and calamansi juice, the delicacy continues to delight both locals and visitors with its familiar taste and traditional preparation.
A Recipe Rooted in Family Tradition
Sayongsong’s enduring popularity is closely tied to generations of families who have preserved its traditional recipe. In Mainit, Nanay Tabing’s Native Delicacies has been making the kakanin since the early 1960s and is recognized as the original maker of the province’s well-known sayongsong. The recipe was passed down by Octaviana Sevandal Beltran, fondly known as Nanay Tabing, and has since been maintained by her family. Their preparation became known for its balanced sweetness and soft texture, reflecting the careful process behind every batch.
The Traditional Process Behind Its Distinct Flavor
Part of sayongsong’s charm lies in how it is prepared and presented. The traditional version uses pirurotong, a deep-purple native glutinous rice that gives the finished product its characteristic blue-to-purple hue. The rice is soaked and ground into a smooth paste called galapóng, then combined with sweetened coconut milk and a touch of calamansi juice before being formed into cones and wrapped in banana leaves. The wrapped mixture is steamed until soft and tender, with the banana leaves adding a subtle natural aroma to the finished delicacy. The result is a light and mildly sweet rice cake that can be enjoyed fresh and warm or taken home as pasalubong. Available at roadside stalls and public markets, sayongsong continues to serve as a flavorful introduction to Surigao del Norte’s culinary traditions and a reminder of the province’s enduring food heritage.
