Gumayong

Gumayong is a type of fermented rice cake that originated in the Philippines, particularly popular in the Bicol region. It is made from glutinous rice, often leavened with yeast or a starter culture, and then allowed to ferment for a period of time. The fermentation process gives gumayong its characteristic tangy flavor and slightly chewy texture.

The preparation of gumayong typically involves soaking glutinous rice, grinding it into a paste, and then letting it ferment. Sometimes, grated coconut is added to the mixture to enhance its flavor and texture. Once fermented, the paste is often steamed or cooked in banana leaves to form small cakes.

Gumayong can be enjoyed in various ways. It is commonly eaten as a snack or a dessert on its own. It can also be paired with local delicacies like dinuguan or served with sweetened coconut milk. The taste is often described as a balance of sweet, sour, and slightly alcoholic due to the fermentation.

While not as widely known as other Filipino rice cakes like puto or bibingka, gumayong holds a special place in the culinary traditions of certain regions. Its unique flavor profile and traditional preparation method make it a distinct part of Filipino cuisine.