While the “ensaïmada de Mallorca” is made with strong flour, water, sugar, eggs, mother dough and pork lard, in the Philippines the local ensaymada has evolved over the centuries into a type of brioche made with butter instead of lard, and topped with sugar and grated cheese (usually aged Edam cheese known locally as queso de bola).
Upscale versions of ensaymada are topped with butter cream. Ensaymada is available throughout the Philippines with the quality depending on the baker or shop. A popular snack item among Filipinos ensaymada is best eaten when fresh and with hot chocolate, particularly during the Christmas season when temperatures are cooler than normal.
Mabuhay ang ensaymada!