Homeland vs. Motherland: Ensai(y)mada

Since the Philippines used to be a Spanish colony, we have a lot of things in common with the Spanish. Words, traditions,culture have transferred, mutated, and have become uniquely Filipino.

While here, I'll be running a series called Homeland vs. Motherland. Basically, comparing things that exist in both countries, and judging which is better. I hope rabid nationalists won't object to me naming Spain as Motherland, but in a lot of cases it is true, and we do owe some aspects of our culture to the colonial period, indelible and undeniable. Other suggestions are welcome!

Ok first up is ensaymada.



The Spanish ensaimada is a creature similar to the Filipino ensaymada, except that it is fluffier, more like a croissant. It is either glazed or covered in powedered sugar.



(From Tagaytay econoinn website. Fair use po!)

Like what Carlos Celdran says in his tour, the Filipinos tend to overdecorate and overdo everything. Ensaymadas in the Philippines not only have a layer of granulated sugar over it, even the most bakya versions have a thick layer of Star Margarine over it (for non-Pinoys, it is the most artificial tasting yellow lard that passes for margarine in the Philippines). In the fancier versions, grated cheese and even itlog na maalat (month-old eggs pickled in salt) feature on the ensaymada. The fluffier versions (like Mulach Ensaymadas) are similar to the ones in Spain, but they are much softer, and less flaky than the Spanish Ensaimada.

VERDICT: Pinoy Ensaymada FTW! Mas nakakabusog!