Baye Baye

Baye-baye is a traditional delicacy or treat from City of Bayawan, often referred to as part of its culinary heritage. Its primary ingredients are glutinous rice and coconut. The availability of these essential ingredients, such as rice from the region's lush fields and coconuts from abundant trees, reflects the city's agricultural identity. Baye-baye can also be made using corn or pinipig (pounded young rice).

The name "Baye-baye" is believed to originate from the Ilonggo word "baywi" or "bayohi," meaning "to pound". This term is a direct reference to its traditional preparation method, which involves pounding or grinding the ingredients. Specifically, glutinous rice is pounded to a fine, sticky consistency using a large wooden mortar and pestle. The name is also thought to echo the rhythmic pounding sound ("bayo-bayo"), honoring the physical effort and artistry of the women who historically prepared it. This labor-intensive pounding process was often performed communally, which helped reinforce social bonds and transfer cultural knowledge through generations.

The origin of Baye-baye is locally traced to Raymunda Rombines, affectionately known as "Lola Mundang," from Tigbawan, Iloilo. It was originally introduced to the locality by rice-planting migrants from Iloilo. The art of making Baye-baye was passed down orally through generations, with Julia Sales Occeña, a neighbor of Lola Mundang, notably learning and perpetuating the technique.

Historically, Baye-baye, along with crunchy Pinipig, became a favorite and popular snack (merienda) during or after a bountiful harvest, particularly during "Tingkalalag" (All Souls Day) and fiestas. It is described as a sweet, chewy, and satisfying treat, making it a popular souvenir snack (pasalubong) for visitors.

While traditional techniques are still valued, modern variations of Baye-baye have emerged, sometimes incorporating additional flavors like vanilla or pandan, and it is also produced commercially. The production of Baye-baye plays an important economic role by providing income for families, particularly empowering women who have traditionally been the custodians of this culinary art.

Beyond its taste, Baye-baye is considered an emblem of the City of Bayawan's rich agricultural and cultural heritage. Faced with challenges such as the appeal of processed foods, economic pressures, and climate change, local government units and community groups are actively working to preserve this tradition. These efforts include documenting traditional recipes and processes, conducting workshops and training programs to pass down skills to younger generations, and promoting Baye-baye through festivals and culinary events to secure its legacy. There are also ongoing initiatives to secure geographical indication status for Baye-baye as a mark of its authenticity.