Why I love Bluewater Panglao’s puto with sikwate

Categories Food
Very delicious and memorable puto paired with sweet ripe mango and hot chocolate
Very delicious and memorable puto paired with sweet ripe mango and hot chocolate

Simply indulgent and flavorful, pair it with either sweet ripe mangoes or slightly thick sikwate (hot chocolate) and you’ve got a memorable breakfast at Aplaya, Bluewater Panglao’s main restaurant.

It was something that I looked forward to every morning at the breakfast buffet while staying at Bluewater Panglao Beach Resort. At first, I got curious on what was inside a big steamer beside the metal pitcher with a batirol inside.

I opened the wooden lid to take a look. To my surprise, little but beautiful pieces of hemispherical puto, traditional rice cake made from malagkit, sticky rice, gata (coconut milk) and luy-a (ginger) then steamed. Under each is a piece of banana leaf.

I took some pieces and went to my table. I took a bite, and, wow. The gingery moist and chewy puto topped with a small piece of sweet ripe mango. It was childhood memories again when we have puto and sikwate for breakfast. But I just love the gingery taste which was restrained. The sikwate sweet and chocolatey.

If ever you have a chance to stay at Bluewater Pangalao, grab some pieces of puto and a small cup of sikwate. You will be in for a good treat.

Beautiful set up, indulgent and a feast for the eyes
Beautiful set up, indulgent and a feast for the eyes
The power trio is good for breakfast
The power trio is good for breakfast

Thanx to Bluewater Panglao Beach Resort for the four night staycation.

Aplaya
Bluewater Panglao Beach Resort
Danao, Panglao Island
Bohol, Philippines 6340

Phone: (63 38) 416 0695 or 416 0696
Fax: (63 38) 416 0697
[email protected]
www.bluewater.com.ph

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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