The Panutsang Bao / Jeggery is Melting Under Ambient Temperature

I am feeling very lazy nowadays. I don’t feel like doing experiments, reading, watching television news and surfing the net. The panutsang bao for my experiment is almost half done but I have never done anything with it yet except as sweetener for oatmeal and as candy. I am getting a piece using a sharp knife. Mix it with hot water then add oatmeal or just chew it like a candy. I cannot consume large amount though. It is too sweet and too much sugar is bad for our health.

Jaggery is solid at room temperature. It should to stay solid unless applied with heat. This jaggery is weird, melting slowly at ambient temperature. I placed it in refrigerator and the same thing happens, the melting continues until the syrup flows down slowly to plate.

melted jaggery panutsang bao

I made a cut. The inside part is perfectly dry. The outside surface might be absorbing moisture causing the solid sugar liquification. Its just my theory. Hoping you have a better explanation!

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Panutsang Bao Sugar is Healthy But Using it is Not Convenient

Taking oatmeal every morning is my habit. It is healthy cause it helps expel away extra body fat. Oatmeal has a bland taste so adding some sugar is ideal to make it sweeter and yummier.

I made another serving of oatmeal. I used the panutsang bao as sweetener. I placed the whole jaggery on chopping board. Got a real sharp knife. I sliced some panutsang bao and placed it on mug. Filled the mug with recently boiled water. Stir until dissolved. Added oatmeal and set aside for few minutes.

jaggery slices in mug

jaggery sweetened oatmeal

Adding oatmeal before adding jaggery is not recommended. Dissolving it will take longer.

Panutsang bao is a natural solid sugar. It is almost similar to muscovado sugar. Their difference, muscovado is powder while panutsang bao is solid. Based from my experimental experience a freshly harvested sweet plant will will become a powdered sugar when heated to dryness. On the other hand partially fermented  plant sap will be hard solid when the liquid is evaporated.

Both sugar are healthy but panutsang bao posses one great disadvantage. It is solid. Its everyday usage is hard. Anyone should cut it to smaller pieces before using. Not convenient.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Panutsang Bao Sweetened Cassava Slices

I was thinking what to do with panutsang bao. I never knew that she had her own idea. She got some cassava and cooked some sweet stuffs.

Here is the simple sweet recipe.

Ingredients:
Panutsang bao, chopped
Cassava, sliced
Water

Procedure:
1) Slice cassava and set aside. Make it thin. Thin slices absorb sugar more efficient.

cassava strips

2) Chop panutsang bao and drop in boiling water until dissolved.

chopped panutsang bao

3) Add cassava slices. Continue boiling until the syrup become sticky. Lower the flame to avoid scorching.

panutsang bao sweetened cassava slices

Look like a golden brown banana chips. It is yummy sweet but not crispy.

——————-
The recipe was contributed by Irmalyn Vicedo, my better half. Again, she failed to list measurements. How many times should I tell her to do so.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

The Panutsang Bao

I have been looking for panutsang bao for weeks. I was very glad cause I finally found one. Ooops! I was not the one who found it. My better half found it for me.

panutsang bao

The above picture is panutsang bao. The shape is like a flying saucer, two half flying saucer that was put together. The color is golden brown but it was my first time to seeing such color. The common product color is dark brown.

Panutsang bao is sugar, it is a solid sugar. The term bao was coined after the “bao”. Bao is the tagalog term for the coconut shell halve. The mold might really be a coconut shell. I am not sure cause I never know how to make it. I never know its raw materials either.

The product has a deep yummy sweet taste. It can be divided to parts and eaten like candies.

Still searching for further information about this product. Hope you can help me!

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

The Soft and The Tough Kalamay Buna

Indang town plaza is the place where I used to stay after school hours. I was spending one to three hours there before going home. Wasting time counting vehicles passing by or talking with my friends and  “kalamay buna” vendor. The vendor is my relative and the mother of my  cousin/classmate.

What is kalamay buna?

Somewhere in the vicinity of Indang Plaza, several lady vendors are sitting under the waiting shade and  under the shade of Banaba tree. They are selling two kinds of food stuffs. The first one is Kalamay Buna and the second is also a Kalamay Buna. Some are selling other foods such as boiled peanut and boiled corn.

The first one is round, soft and flat. The color range from light brown to dark brown. It is sweet and has a soft texture.  I love it cause it is chewy. I am rolling it like pen or forming it to a ball before  taking in.

kalamay buna malambot

The second kind is flat and rectangular in shape. The color is usually brown to dark brown. This is much sweeter with a caramel flavor. I eat this one by transforming it to a ball and sucking it like a candy. It can be eaten by biting but gonna cause tooth and gum ache. The texture is tough and gummy and sticks too teeth when bitten.

kalamay buna makunat

Kalamay buna is made of what?

I never know all the ingredients. Before going home, my vendor relative was buying glutenous rice, panutsang bao (a sugar similar to jaggery), brown sugar. She told me that those were for processing of kalamay buna.  She also added the she need young coconut and mature grated coconut. Brown sugar and  young coconut are for soft kalamay. The panutsang bao is for tough kalamay.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.