Paduya is a traditional delicacy unique to Bingawan, Iloilo, often prepared during All Saints’ and All Souls’ Days, and other special occasions. It is made from glutinous rice powder, coconut milk, muscovado sugar, and water. The preparation process requires mixing, blending, and boiling, followed by wrapping the product in banana leaves. Though similar to kalamayhati, paduya stands out as a special food offering tied to ancestral veneration, house-blessing rituals, and thanksgiving after harvest. Its preparation is considered a spiritual act and an expression of Bingawan’s cultural identity, passed down informally through generations. However, the tradition faces challenges due to waning interest from younger generations. To safeguard this heritage, the Bingawan municipal government passed Resolution No. 171-2022, recognizing and promoting Paduya as part of the town’s cultural properties.
Domain:
Photo Credit/s:
Marvin Saladar, n.d.
Mappers:
Francis Ann Yap, Maria Marchel De Gracia, Kristine Nicole Maprangala, Gilbert Golez Marin, Marvin Saladar, Marbeth Joy F. Fara-on
Tags:
All Saints’ Day traditions, All Souls’ Day food, ancestral food offering, banana leaf wrapping, Bingawan Iloilo, Bingawan Resolution No. 171-2022, coconut milk recipe, cultural food heritage, cultural identity expression, Filipino rice-based desserts, Filipino ritual, glutinous rice dessert, harvest thanksgiving ritual, heritage recognition, informal knowledge transfer, intergenerational tradition, kalamayhati variant, muscovado sweets, Paduya, rural food traditions, spiritual food practice, traditional Filipino delicacy
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