Comments on: Tortas from Bohol

By: Marketman

Marketman — Thu, 26 Nov 2009 12:41:52 +0000

Helen, to do these right, I understand you would need pork lard and unfiltered or unpasteurized tuba or coconut toddy. If you could settle for a simpler version, but still good, I do have a recipe for “glarious torta” in the archives.

By: Helen Tindugan

Helen Tindugan — Wed, 25 Nov 2009 20:40:52 +0000

Hello, Marketman, I’m living here in US and i am craving with this kind good looking torta as seen on the top picture. How to get a perfect recipe for this. Please provide me so i can try this and have it on our Thanksgiving Celebration. I have recipes of torta but not look like this. This is what i want, i guess this tastes so good and so yummy. I am salivating now. I am in conception, please i want this. I appreciate it much if you could send the recipe right now for tomorrows event. Thank you and I appreciate and hopeful for prompt response. May God Bless Us.

By: Dita

Dita — Thu, 21 Aug 2008 22:01:19 +0000

I wonder if it is the same as the Torta Bulakena. I took baking lessons from Luisa and Sons (remember them?)from ah . . . years ago. I did not even try it on my own, too heavy for me. I will check if I still have the recipe and will revisit it.
Definitely different from Taisan which I am so interested in doing it again. I got the recipe from the same class.

By: Linda

Linda — Mon, 25 Feb 2008 21:55:51 +0000

On another note, you featured (many moons ago)puto Binan. I have tried to make them many, many times before and failed miserably. I have researched the recipe and some showed the use of soy sauce, coffee, brown sugar and molasses to make that brown coloring and distinct delicious taste. Would you by any chance have any clue how to make puto Binan. I am a great fan of this puto and so is my Mom. Thanks for any help on this.

By: Dodi

Dodi — Sun, 24 Feb 2008 19:03:57 +0000

HI MM!
I will never forget torta in my entire life because I once bought a boxful(3 dozens) from a lady who made them when I was in Camiguin. She used red papel de hapon as wrappers which really made festive looking tortas.These were baked in gas ovens, sometimes you could still smell the kerosene, but they were really tasty! my boxful did not reach CDO at all because while I was walking up the gangplank of the Camuigin-Balingasag ferry, a rush of people bumped me and caused me to fall into the sea, torta box and all!! So there they were, floating in the sea in their bright red papel de hapon wrappers. Looked great floating in the water but all the other people on board were shouting “sayang”!!Well, I was more concerned in getting back on board than gathering the red floaters!!!