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Pastel de Camiguín, (Camiguin Cake) or simply pastel, is a Filipino soft bun with yema (custard) filling originating from the province of Camiguin. The name is derived from Spanish pastel ("cake"). Pastel is an heirloom recipe originally conceived by Eleanor Popera Jose and the members of her family in Camiguin.[1][2] She started to commercially sell it from 1990.[3] It is primarily produced at the time of family's special occasions and gatherings.

Not to be confused with Pastil.
Pastel de Camiguín
Alternative namespastel, Camiguin pastel
Place of originPhilippines
Region or stateCamiguin

In addition to the original yema filling, pastel also feature other fillings, including ube, mocha, macapuno, cheese, chocolate, durian, jackfruit, and mango, among others. Pastel is regarded as a pasalubong (regional specialty gifts) of Camiguin Island and nearby Cagayan de Oro City.[4][5][6][7]


See also



References


  1. Mazzarol, Tim; Reboud, Sophie (2019-11-28). Workbook for Entrepreneurship and Innovation: Theory, Practice and Context. Springer Nature. ISBN 978-981-13-9416-4.
  2. Curay |, Kc. "Vjandep Ventures Inc. – The Birth of a Corporation". The Explorer's Channel. Retrieved 2020-12-28.
  3. "VjANDEP Pastel of Camiguin - About". VjANDEP. Retrieved 2020-12-28.
  4. de la Cruz, Rose (8 March 2006). "Pastel unmistakably Camiguin specialty". PhilStar Global. Retrieved 7 December 2018.
  5. Damo, Ida. "A Heavenly Filling, the Best Buns Ever, a Best-Selling Pasalubong". ChoosePhilippines. Retrieved 7 December 2018.
  6. Baluyos, Tess Superioridad (8 April 2010). "The tale of Vjandep Pastel". SunStar Philippines. Retrieved 7 December 2018.
  7. "Sweet Pastel from Camiguin". Adventuring Foodie. Retrieved 7 December 2018.


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