Bulacan presents giant pastries
ALIUAG, Bulacan — The Bulacan Arts Festival at SM City malls in this province was an event that awed thousands as the oldest bakeries in the province presented the biggest giant “inipit” (flat pastry) in Marilao and the biggest giant “ensaymada” (puff cake) in this town yesterday.
Veronica Baldeo-Cunan, SM Baliuag public relations officer, said it took 150 pieces of salted egg, 470 grams of cheese, 15 kg sugar, 5 kg egg yolk, and 100 kg flour to prepare the giant “Ensaimada de Mallorca” that stood six feet tall.
Baking it was made more exciting by having young students participate through a workshop on baking led by Malene Carpio Miranda, owner of Baliuag’s homegrown brand “Baker’s Have It.”
Baldeo-Cunan said mallgoers were ecstatic as everyone – nearly 2,500 people – got their treat to taste the ensaymada for free.
The Bulacan Arts Festival also featured fun food art activities and workshops for aspiring Bulakenyo chefs, coached by a multi-awarded Chef Reinald Andaya, a native of Bulacan.
During the festival’s launching at SM City Marilao, 60 culinary Bulacan students created the biggest “inipit” that measured 20 feet in length and weighed over 200 kilos.
Gladiz May Latiza, mall’s public relations manager said, the dessert is made from 7,600 pieces of eggs, 350 cans of evaporated milk, 250 kilos sugar, 167 sacks of cake flour, 125 pieces of unsalted butter, 63 liters of cake oil, eight kilos of baking powder, and 11 bottles of vanilla flavoring.
GIANT ‘INIPIT’ — Multiawarded Chef Reinald Andaya and tourism officers serve slices of the giant ‘inipit’ (flat pastry) to the crowd at the grand launching of the Bulacan Art Fest held at SM City Marilao, recently. (Freddie C. Velez)