Patko: Crepe Twist

Craving for sweets?

Have a try on native delicacies of Pampanga! J

The last blog I entered is about our field trip in the food capital of the Philippines, but all I talked about it is just our itinerary but not focus on the delicacies. So for the following blogs I will tell you some of their history, how they are made, and how mouth-watering these delicacies truly are.

Our second stop of the trip is the Patko and Barquillios.

Everybody knows what crepe is (need I say more about this sent-from-above desert?). But do you know that a good filling for this is grated coconut nub? ‘Cause that is what Patko is.

Prior to our visit, I really have no idea what Patko is, the food that came from my mind is some stir fried insect. Not that I don’t eat these kinds of stuffs (I’m a food adventurer kaya! :P) but the name doesn’t really give the impression of a desert.

Patko is rolled over a banana leaf, stuffed with oh-so-yummy-oh-so-nutritious coconut nub, covered by the velvety crepe that is mellifluous to the mouth.  One bite instantly sends you to seventh heaven. I’ve never tasted something like it before.

Although one drawback of it is that you cannot eat as many as you desire since its sweet and nakakasuya.

But still, if taken in moderation, it could lead you to the clouds.

Credits to Ms. Giezel Gumahad for the  photos :)