During the annual Guling-Guling Festival in Paoay, a town known for keeping its culinary heritage, the traditional Ilocano rice cake "dudol" became a place to remember the past and celebrate culture. Tourists and locals alike come to this event to enjoy the food and learn about the town's many customs. Making dudol requires special cooking skills that are shown off at this event.
Ilocano food lovers love dudol, which is made from rice flour, coconut milk, and sugarcane juice. The recipe is thought to have come from the Malay and Indian people who lived in the Ilocos area before the Spanish came and colonized it. Dudol-making is an art that requires accuracy and patience. The mixture has to be stirred over a low flame over and over again until it reaches its signature smooth and thick consistency.
Before the seriousness of Lent starts, there is a time of celebration called the Guling-Guling Festival, which takes place right before Ash Wednesday. Dudol is an important part of the celebrations because it represents Paoay's deep cultural identity and its ties to Asian history.
The party this year took place at the Sawang Bridge in Barangay Laoa. The community got together to make and share dudol while tourism students from all over Ilocos Norte, returning residents, and important people from the area were there. People who came, like Redge Acapuyan from Tuguegarao City, said they loved not only tasting the treat but also learning about Paoay's long-standing customs.
Gemma Alegado and other local vendors talked about how the event was good for the economy. They said that traditional goods like Inabel (locally woven fabric) and cornick (fried corn kernels), which tourists like to buy as souvenirs, sold more. With its dudol-making fair, the Guling-Guling Festival continues to be a lively celebration of Paoay's history, food, and sense of community.
