Alumni make coffee-filled sweets with a twist.

Butong-butong Coffee, Coffee Bandi, and Ibos Coffee Yema are among the products students have created using ancient coffee.

Ancient, Philippines – What’s the taste of Butting Butting Cap (melted muscovado twist with coffee) and Cape Bondi (peanuts in caramelized sugar with coffee)?

These are some of the creations of 134 graduate hospitality management students at Advance Central College who exhibited 27 heritage dishes – the result of their research – during a concluding activity in April. The ceremony took place in the beautiful Marius Cove in the town of Barangay Bayo Pequeño in Anini-y.

Students were present at the event to explain their creations to the guests and the media.

Panasgbo cap (banana break with coffee). Photo by Hazel P. Villa

In addition to Kape Bandi, other coffee-based confectioneries like Ibos Kape Yema (sticky rice with coffee and sweet custard), Bukayo Kape (sweet coconut strips with coffee), and Pinasugbo Kape (Banana Brittle with) Coffee).

Coffee producing province

Button Button Cap (melted muscovado twist with coffee). Photo courtesy of Culinary Heritage of Antique

Students Ella Grace Cabaya, Christian Acostay, Ma. Virginia Mondiger, Sheila Mae Kezias, and Rona Mae Sapulin said they created Butong-butong Kape To introduce the world to the ancient coffee. Sebloom Town produces particularly good quality coffee.

“Sublom gained some recognition for its coffee and we would like to tell the world that we can make sweets using their coffee,” said one student.

Sibalom’s robusta coffee has been rated “Fine” grade in the 2021 Philippine Coffee Quality Competition (PCQC). Geris Cerroy, Coffee Coordinator for the Department of Agriculture’s Regional Field Unit, explained that the “fine grade” rating means that the coffee beans are of really good quality and there is nothing wrong with them because they are organic and tiring. Are configured from

best wishes. Marie Rose Rodriguez, President of Advanced Central College, congratulated the Bachelor of Science graduates in Hospitality Management. Photo by Hazel P. Villa

ACC President Marie Rose Rodriguez was pleased with the students’ coffee-based confectioneries as they adapt to the growing cafe culture of the Philippines and the growing global consumption of coffee.

“If you look, most products are included with coffee because, according to research, by 2025, Filipinos will be the largest consumers of coffee in Southeast Asia. Sales of coffee products are increasing, and antiques The thing is to increase coffee production, we have added coffee to our pots, “said Rodriguez.

Rodriguez added that making coffee confectionery is part of the ACC’s efforts to promote antique tourism as food-related experiences are now part of tourism.

Unique dish Antiqueño

ACC Chairperson Rani Rodriguez praised her students for developing food products that are uniquely ancient.

Since antiquity is also known for its bandi (peanuts in caramelized sugar), the students naturally developed some fusion confectionery such as Tsokolate Bandi, Jackfruit Bandi, and Talisay Bandi.

Cape Bondi (peanuts in caramelized sugar with coffee). Photo courtesy of Culinary Heritage of Antique

Of the 27 dishes offered at the event, five were based on herbaceous crops ube (Purple yam) sweet potato (Thanks Potato), and Cassava: Cheesy Obi Billo, Obe Jam Sweet Potato Donuts, Cassava Obe Pandan Cobbler, Sweet Potato Bibangkanita, Macron Macaron with Mango Jam, Bitsu Bitsu with Sweet Potato Choro in Moscow, and Black Camory Tour

Squash was also tested to make squash ampanda with peanuts and cheese filling, squash tart, and poto tepol calabasa with pendant.

Other creative recipes include Ibos Bukayo, Lupe with Bukayo in Hagikhik Leaves, Sinakol Sushi, Piking Table Mani, Breadfruit Moringa Cupcake, Mongo Table Cookies, Balisungsung Tuba with Langka Jam, and Nipa Palm Fruit Jam.

Babes Austria, a former Malakang executive chef, assisted students in product development and packaging through Zoom Meetings. –

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