Key Points
- Like classic bakery staples putok, pagong, bonete or pan de regla, alembong is a popular bakery treat with an amusing name.
- No one knows for sure how and where it began, or who invented the bread, but Jenny Orillos, co-author of the book Panaderia: Philippine Bread, Biscuit and Bakery has a theory.
- At first glance, alembong resembles lamington.
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Kwentong Palayok: nakatikim ka na ba ng “alembong”?
SBS Filipino
31/05/202418:13
Filipinos have a penchant for naming things in funny ways.
Consider some of the most staple bread in neighborhood bakeries in the Philippines, such as sputnik, putok, pagong, bonete, or the most popular and laughter-inducing one, pan de regla.
But there is another bakery staple that has been catching the eyes and amusement of bread lovers – alembong.
Alembong is a Tagalog adjective which means flirtatious or coquettish, which aptly describes this vibrantly-colored bread.
What is alembong?
Alembong is baked bread coated in ube syrup, and rolled in desiccated coconut.
The result is a sweet taste from the ube syrup, crumbly texture from the baked bread, and a nutty taste from the desiccated coconut.
As a sweet bread, alembong is often paired with hot or iced coffee that Pinoys enjoy either for breakfast or snack.
These days, however, people rarely call it alembong, as it is now more popularly-known as “ube bar” and 'bayolet' ('violet').
These days, however, people rarely call it alembong, as it is now more popularly-known as “ube bar” and 'bayolet' ('violet'). Credit: Alina R. Co
Another version are small bite-sized ones sold in packs of eight pieces that are often sold in sari-sari stores.
Surprisingly, a popular convenience store in the Philippines sells ube bars too, albeit with a different texture – creamier, and noticeably sweeter, but no less delicious.
These days, however, you’ll be hard-pressed to come across alembong or ube bread. It is not common anymore.
Local bakeries rarely produce and sell them, as this purple bread has long ceased to be on the mainstream. Kids these days are not even aware this type of bread exists.
Alembong is now considered a nostalgic product, a type of bread recognizable only to Filipinos who were children of the 80s and 90s eras.
Where did alembong come from?
A dive into online research did not produce an exact history for alembong. Hence, no one knows for sure how and where it began, or who invented the bread.
But Jenny Orillos, co-author of the book, 'Panaderia: Philippine Bread, Biscuit and Bakery Traditions', has a theory.
In an email interview with SBS Filipino, she confirmed that alembong is not as classic or as old as pan de sal, monay, ensaymada, or tasty, the classic American loaf bread. She surmised:
“If we are to trace its origin, we can look at how some of the new bakery products are disseminated or reach the panaderia.”
Most often, new varieties are formulated by ingredient suppliers or manufacturers who then share the formulation or recipe to their clients (the panaderia owners) and train staff in making it.Jenny Orillos, co-author of 'Panaderia: Philippine Bread, Biscuit and Bakery Traditions'
Orillos surmised that the supplier, in promoting the ube flavoring or syrup, concocted an ube bar recipe and taught this to the panaderia owners and bakers.
From there, the purple bread became a staple, and Filipinos, who noted its eye-catching and enticing appearance, named it “alembong” and the name stuck.
Orillos, noting the Pinoy penchant for naming things, said “culturally, that’s how the Filipino panadero or bakers name breads, even local cakes and biscuits. They zero in on a characteristic, an image, an attribute, that fits the product.”
“We get a glimpse of their creative minds as well as their sense of humor and naughtiness.”
Is alembong similar to lamington?
At first glance, alembong resembles lamington.
At first glance, alembong resembles lamington. Credit: irataskova/Envato
But ube lamington is already a tweak or a mash-up of the two kinds of bread.
Like lamington, alembong is covered in desiccated coconut. The similarities end there.
A classic lamington is an Australian cake made from squares of butter or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. Some variants also have a jam filling inside.
Lamington is one of the most classic Australian sweets. Almost every bakery has it. Children’s parties will have lamington as well. For Christmas, some moms will make lamington trifles.Chef Francesca Palacio, owner of Panaderya Sydney
“It’s very classic, an iconic Australian bakery item. You’ll find it everywhere.”
Recipe for alembong
Curious to bake your own alembong or ube bar? Here’s a recipe
For bread
1/2 cup water
1/2 cup sugar
1/4 cup milk powder
2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup margarine (or lard/shortening)
For ube syrup
1/2 cup water
1/2 cup sugar
1 tsp cornstarch (optional)
1 tsp ube syrup
Procedure:
1. On a pan, bake the bread for 20 to 25 mins at 170 degrees C.
2. Let it cool.
3. Once cool, coat in the ube syrup and roll in desiccated coconut.
4. Cut into rectangular shapes or bars and serve.
Care for some alembong?
Despite alembong becoming increasingly rare in the Philippines, one cannot deny that finding and eating a piece of this sweet treat would put a smile in every Filipino’s heart, especially for the bread lovers.
Filled with nostalgia and the sweet nature of Pinoys, alembong is more than a piece of bread. It is a slice of Pinoy culture, a sprinkling of warmth and humor with every bite.
