We unearthed the secret to making the country-famous pastry—heavenly soft buns with irresistible custard filling only found in the “Island Borne of Fire.”
If there’s one thing you cannot leave Camiguin without, it’s pastel, a local bun filled with melt-in-your-mouth yema (custard) filling, and there’s only one name that’s synonymous with this treat: Vjandep.
Here’s how they make the treat that no one, not even a machine from the Department of Science and Technology, can replicate.
The ingredients (sorry; the measurements cannot be disclosed)
Fillings may vary, but here’s the list for the original yema filling:
Mix all the ingredients by hand in a bowl until they come together into a consistency akin to toy slime. Pastel dough isn’t as hard as regular bread dough so stop working it once you reach that consistency.
Break off pieces big enough to fit the palm of your hand and place a spoonful of yema. Wrap the yema within the dough before placing it into a short cylindrical mold. Set the dough aside and let it rise until it doubles in size.
Once the dough has risen, place the mold in a 180-degree heated oven for 10 minutes. Take them out; let them cool for at least two minutes (hot yema is no joke), and chow down!
Buy pastel for Php165 (USD3.30) a dozen. Vjandep is at 57 Plaridel Street, Mambajao, Camiguin—very close to the airport.
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Tel: +63917 840 6853, +639917 627 6179
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Photos: Daniel Soriano