puso - /pu-sô, pu-sò/ Hiligaynon [Capizeño of Panay, Capiz] snack; dw Hiligaynon poso sang saging [banana heart]) [n.] sweet glutinous rice in nipa palm balls.
This puso is wrapped in woven young nipa palm, shaped in chisel-like style called tinigib, one of the most difficult styles of weaving palm balls. This scarcely available kind of puso can only be found now in Panay, Capiz where vast nipa palm grooves are still thriving. This sweet delicacy is now being promoted by the local tourism industry of Capiz. When in the town of Panay, drop by at the Holy Grounds Coffee Shop, just across the Santa Monica church in the proper of Pueblo, Panay, Capiz.
This puso is made with glutinous rice boiled in freshly gathered and naturally sweet tuba sang nipa (sap from nipa inflorescence) until the sap turns syrupy thick and the rice inside the palm ball is cooked to become like biko, sticky and sweet.
This puso of Panay is sold by pair. Each pair comes with a plastic bag of latik na tuba (nipa palm syrup). |
This sweet puso is an old native delicacy of Panay, Capiz. To serve, puso is cut into halves and the sweet rice inside is poured with latik na tuba (nipa palm syrup) before eating. Best served with hot coffee.
The puso of Panay is wrapped in woven young leaves of nipa palm. It is served with latik na tuba (nipa palm syrup).
This sweet delicacy from Capiz is served with latik na tuba (nipa palm syrup) and can only be found now in the municipality of Panay, Capiz where it is promoted by the local tourism office of Capiz.
The latik na tuba (nipa palm syrup) is poured over the puso right before you scoop it out to eat it.
When in Panay, drop by at the Holy Grounds Coffee Shop, just across the Santa Monica church in the proper of Pueblo, Panay, Capiz.
You may find this closely similar to the patupat of Pangasinan, only that the Pangasinense's patupat is cooked in bennal or sugar cane syrup. In contrast, puso from Panay is cooked in a naturally very sweet fresh tuba sa nipa (sap from nipa inflorescence) boiled into palm syrup called latik, nipa latik, or latik na nipa.
The puso of Panay, Capiz is not the same as the puso in other parts of Visayas and Mindanao.
Do not confuse the puso of Panay with the other Visayan puso that is made with plain rice and boiled in plain water.
The more popular puso of Cebuano-speaking Visayans is made with plain ordinary rice and cooked using the same kind of woven coconut palm balls used in Panay puso. Cebuanos would often serve their puso as their kan-on (kanin in Tagalog) to pair with their sud-an (dish or ulam in Tagalog), while the puso of Panay is often served as a sweet snack.
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