Three local delicacies I found in Sagada

Categories Food
Left, suman; right, linapet
Left, suman; right, linapet

I’m always on the lookout for local delicacies whenever I travel and try it. While on this trip to Sagada to witness the panag-apoy, we chanced upon two vendors selling this delicious treats as we were coming back from a visit in Echo Valley for the hanging coffins. I’m sure there are still other local delicacies but this will suffice for now.

Linapet is made from ground malagkit (sticky rice) and cooked with ground peanut bits
Linapet is made from ground malagkit (sticky rice) and cooked with ground peanut bits

Linapet

Rectangular in form, linapet is made from ground malagkit (sticky rice) with bits of ground peanut bits in the center. It’s then wrapped in banana leaves and steamed. I’m not sure if its only found in Sagada but it was the first time I have seen and tasted this one.

It’s semi sweet and has a nutty flavor, if you’re eating the parts with peanuts but the taste is almost similar to budbud balanghoy, a kind of stcky rice cake made from ground cassava and which is present in Cebu. It’s a filling five peso snack.

Cone like suman is filling, delicious and sweetness is just slight
Cone like suman is filling, delicious and sweetness is just slight

suman

Suman is the general term for rice cakes in elongated, tubular forms that are then wrapped in banana leaves and steamed. In this case, their suman is cone like, similar in form to Surigao City’s sayongsong. But instead of ground malagkit, its whole sticky rice.

I love the taste of this one. It’s semi sweet and filling. It reminds me of the puto I grew up with while in Cebu but without the gingery taste. We liked it so much that we bought a few the next day to a trek to Bomod-ok Falls.

Delicious binatog for just P15 per small cup
Delicious binatog for just P15 per small cup

Binatog

Binatog is a popular corn dessert that I first encountered in Baguio. Corn kernels steamed into plump and puffy white starches that are scooped into plastic cups. It’s then topped with sugar, bits of grated coconut meat and drizzled with evaporated milk.

It’s another delicious treat that’s filling, a play of textures, the smoothness of the corn kernels and the irregularity of the grated coconut that is semi sweet and creamy. It’s a carbo power snack!

Estan Cabigas is freelance photographer, blogger and writer based in Makati City, the Philippines. A true blue Cebuano, he makes stunning images and meaningful photo stories. His work has been published in local and international publications including National Geographic Magazine, Geo (Germany), Sunday Times Magazine (London) and other publications.

He is also a peripatetic traveler and has traveled to all 81 Philippines provinces.

I'm open for work, collaborations and inquiries, including hotel, restaurant and site features and reviews.

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