buti-buti (bu-ti bu-tî; Cuyunon [Palaweño] snack) [n.] native poprice.
The ampao (poprice) of Cuyo, Palawan.
It is made with dehulled but unpolished native rice, usually with red or brown colored bran.
The grains are pan-roasted till they popped and become like pop-corn.
Caramelized muscovado sugar is then added and mixed in the poprice as sweetener and binder and the caramel-coated poprice is molded by hands into small balls, about the size of a golf ball
|Unlike the popcorn, this native poprice is quite dense and the outer layer of popped kernel are leathery that it needs a lot of chewing to fully masticate it into a pulp and only then that you can savor the true taste of buti-buti.|
|These balls of buti-buti are delicate to handle. It sticks to your finger and easily crumbles when pressed between fingers or even when poked, as shown in the next photos.|
|The native rice variety used in making this buti-buti is an heirloom rice of Cuyo, Palawan. It is seasonal and available depending when there is a harvest or available stock. This explains why the small pack of buti-buti I bought cost much. I kept on wondering how the rice subsist in the small island. |
For more about Pinoy foods, see also my OPEN & FREE food dictionary.