Bagol, as Boholanos call it, is a sweet dessert made up of coconut milk (gata), grind glutinous rice (malagkit), brown sugar, and peanut.  It is all mixed in a big pan, cooked slowly under open fire and is continuously stirred until cooked.

These are usually cooked in the morning, after which it is cooled in room temperature before placing it in a bao (cleaned coconut husk) and sealed to keep the freshness. It is good for 7 days. If refrigerated, the Bagol can last longer.

Cooking bagol is a family affair. The father usually cleans the husks from inside out, the women (mother, untie, in laws) prepare and cook the ingredients and (the niece or daughters) sells it either in the market or in the pier (especially where there are tourists and people going in and out of the area).

Bagol is a favorite gift (pasalubong) of visitors when they head for home. It’s a part of bohol’s culture, and a delicious one too.

Bagol can be eaten by itself or serve as a sandwich spread over a hot pandesal or any bread with hot coffee or tea on the side.