puso (sweetened rice)

puso - /pu-sô, pu-sò/ Hiligaynon [Capizeño of Panay, Capiz] snack; dw Hiligaynon poso sang saging [banana heart]) [n.] sweetened glutinous rice in woven nipa palm balls.

This puso is wrapped in woven young palm of nipa in a chisel-like style called tinigib, one of the most difficult styles of weaving palm balls. This kind of puso can only be found now in Panay, Capiz and is now being promoted by the local tourism industry of Capiz. When in Panay, drop by at the Holy Grounds Coffee Shop, just across the Santa Monica church in the proper of Pueblo, Panay, Capiz

The hulled glutinous rice is cooked in freshly gathered tuba sang nipa (nipa palm toddy) until the toddy turned syrupy, thick, and the rice would 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 is an old native delicacy of Panay, Capiz. To serve, the puso is cut into halves and the sweet rice inside is poured with latik na tuba (nipa palm syrup) before scooping it out. Best served with 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 delicacy can only be found now in the municipality of Panay, Capiz. It is being promoted now 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 the Holy Grounds Coffee Shop, just across the Santa Monica church in the proper of Pueblo, Panay, Capiz.

It is served with nipa palm syrup (latik na tuba). You may find this similar to the patupat of Pangasinan. Yes, it is closely similar, only that the Pangasinense's patupat is cooked in bennal or sugar cane syrup. 

The puso of Panay town in Capiz is not like the kind of puso we can find in other parts of Visayas and Mindanao. 

The puso of Cebuanos are made with plain ordinary rice cooked in woven coconut palm into Visayan kan-on or the Tagalog kanin.

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Related posts:

puso (plain rice)


pastil

Kalintubo


Pasong

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Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines. I will search for more and continue to share my findings. It is my pleasure to rediscover the known and least known things or the unheard ones and put them here for everyone to find, learn, and treasure. 

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tinudok

tinudok - /ti-nu-dók/ (Igorot and Ilocano [northern Luzon] snack; dw Igorot tinudok [skewered]) [n.] fried sticky rice balls

Other local name:

• a.k.a. tinudoks in Igorot

The Igorot variation of Tagalog carioca. It is made with ground glutinous rice, sugar, and scraped meat of not-so-matured meat of green coconut fruit. 

All the ingredients are mixed well into a dough and cut into pieces and rolled into ping-pong-sized balls, then deep-fried until browned, and finally coated with caramelized white sugar in coconut cream. 

It is commonly served or sold skewered in bamboo barbecue sticks.

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bibingka royal

bibingka royal – /bi-bíng-ka ro-yál/ Ilocano snack) [n.] flat glutinous rice cake. 

A baked wide flat rice cake. Its light yellow color is from the yolks of chicken eggs used in the ingredients. Bibingka royal is brushed on top with melted butter or margarine, sprinkled with white sugar, and topped with grated cheese. The commonly used cheese is Eden cheese, cheddar cheese, or any processed filled cheese that can easily be grated into strands like those used for ensaimada bread.  

When served, it is sliced like pizza and served with the optional grated coconut meat as topping right before eating. 

To make bibingka royal you need at least 3 whole chicken eggs, a cup of refined sugar, 1-1/4 cups of kakang gata (coconut cream), 2 cups of galapong (ground glutinous rice batter), and 4 teaspoons of baking powder to help raise the rice batter.

Before mixing all the ingredients, the oven is preheated so baking will proceed right after the mixing process.

Mixing procedure start by combining sugar and half of the coconut cream in a mixing bowl and stirred well until sugar are dissolved. 

In another mixing bowl, the rice flour and baking powder are mixed and sifted. White sugar is added to sifted rice flour and the mixed ingredients is poured slowly into the previously prepared sugar and coconut cream mixture. The remaining half of coconut cream is added next and slowly while mixing continuously. 

Also in another mixing bowl, eggs are beaten until light and thick, then added with melted butter (or margarine) and mixed to blend well. The mix is pour in the previously prepared galapong batter mix.

For the baking pan, sheets of fresh banana leaves are laid as linings on 2 large round flat pans. The prepared batter is poured into the pans, spread thinly and evenly. If banana leaves is unavailable, tinfoil or parchment  paper will do.

Baking proceed in the preheated oven. The bibingka royal is baked until it is dry and hold its shape. Toothpick test will tell that the rice cake is done. 

When done, and while the rice cake is still hot, the top side is brushed with butter (or margarine) then sprinkled with white sugar and grated cheese. 

Bibingka royal is sliced like pizza and served with the optional siding of shredded coconut meat. You may spread coconut shreds as additional toppings right before eating the rice cake.

Bibingka royal from the food stall in Tuguegarao City's Mall of Valley.

Check this recipe on how to make bibingka royal

Related posts:

Tarang Bulan

Parirutong

Daral

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Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling. 

Edgie Polistico 

suman maruecos

suman maruecos – /sú-man ma-ru-we-kos/ (Tagalog and Bulaqueño snack) [n.] purple rice stick.

A sweet and sticky rice snack delicacy made with ground glutinous purple rice, sugar, and coconut cream.  The rice mix is wrapped in banana leaf and rolled into a log and topped or sprinkled with latik (the aromatic brown curd of boiled coconut cream) and then steamed to cook.

Its consistency is quite similar to tikoy or a thickened calamay.

Can be taken and eaten as is or with hot coffee, hot or cold chocolate drinks, or ice-cold cola drinks, and other palamig (cold refreshments).     

Suman maruecos of a booth that sells native Bulaqueño snacks and delicacies in Market-Market, Bonifacio Global City, Taguig City.

To make suman maruecos, 2 cups of purple glutinous rice is washed, drained, then soaked in water enough to cover and for at least 4 hours. Afterward, the water is decanted and the soaked rice is ground into galapong (rice batter).

Another 1 cup of rice flour (ground ordinary rice, not malagkit) is added and blended well in the glutinous galapong to minimize the stickiness of would-be suman maruecos. Then 1/2 cup of coconut cream and 1/3 cup of sugar are added and mixed well for every cup of galapong produced.

The mixture is then cooked in a pot on low heat and stirred continuously until the mixture thickens into a paste. The pot is then removed from heat and set to cool.

When cool, 2 spoonfuls of thick rice paste is laid and spread on a banana leaf wrapper and rolled into a log (size similar to a jumbo sausage), and sprinkled with latik (those aromatic brown curds of boiled coconut cream, as in when making coconut oil).

The banana leaf wrapper is then rolled and pulled to wrap the suman maruecos. Both ends of the banana wrapper are folded to seal the contents. Several pieces of suman maruecos are piled in a steamer and cooked for about 30 minutes. 

When cooked, the consistency of suman maruecos would look like tikoy (Chinese sticky rice cake) or a thick calamay (sweetened sticky rice paste).

If purple glutinous rice is not available, white glutinous rice can be used as a substitute added with mashed ube to give the suman its purple color.

Check this simple recipe for suman maruecos

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Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling. 

Edgie Polistico 

tsikalang

tsikalang – /tsi-ka-láng/ (Cebuano and Chavacano (Zamboangueño) snack of southern Mindanao) [n.] fried rolled purple glutinous rice. 

Other local name:

• Also spelled as chicalang in Chavacano (Zamboangueño)

The purple glutinous rice is ground and mixed with some trigo (wheat flour) and water, moderately enough to make a rice dough. A handful lump or cut of this rice dough is rolled to the size of a banana fruit and then fried in deep cooking oil. When frying is almost done, it is sprinkled with brown sugar and cooked until the sugar would caramelize and coat the fried rice dough. The caramel-coated rice dough is then removed from the pan and set to cool.   

The cooked tsikalang is then skewered in a bamboo stick similar to that of a banana cue (fried saba banana in a bamboo stick). 

A bite of tsikalang is a bit chewy because it is made with glutinous rice.

Tsikalang in Pagadian City is skewered in bamboo sticks.

In other parts of southern Mindanao, like in Zamboanga City, tsikalang is shaped like a twisted donut or big pinilipit and is not skewered in bamboo sticks, but coated with flour and caramelized sugar.

Tsikalang in Zamboanga City is shaped like a twisted donut or big pinilipit with flour coating.

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Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling. 

Edgie Polistico 

tagaktak

tagaktak – /ta-gák-tak/ Cebuano snack [n.] rice fritter

 

a.k.a. tinagaktak in Cebuano
amik in Davao del Sur
lukot-lukot in Chavacano [Zamboangueño]
tinagtag in Maguindanaon
tiyatug or tiyanug in Maranao
ja in Ta’u-sug

A net-like rice fritter, made with sticky rice batter, blended with fresh coconut milk, beaten chicken egg, and sugar. The color and size of the strands look like intertwined fried pancit bihon. Fine and crisp. If desired to make it even crispier, there are those who would add kamote flour (sweet potato flour) to the batter.

Tagaktak is produced using a coconut shell with small perforations that serve as a strainer. The coco shell is tied with string and hung directly over a pan with deep oil heated on medium fire. The prepared rice batter is poured into the coco shell, allowing it to pass through down the small holes like a water sprinkler. The batter would come out continuously as thin strings falling directly into the pan and are immediately fried upon contact with the boiling oil. While the batter is dripping, the strainer is swayed alternately in crisscrossing and circular motion to create a net-like pattern of rice fritter.

Tagaktak being sold on sidewalk stalls across the entrance gate of Basilica Minore del Sto Niño de Cebu (a.k.a. Sto Niño Church) in Cebu City.

The rice fritter is then folded in half and folded further into a triangle, making it to like a folded flag. Turned over to fry the other side until golden brown and crisp. Tagaktak is then taken out right away from the pan when the right color is attained. Otherwise, it would turn darker, indicating that tagaktak is already burnt. Excess oil is drained before tagaktak is served on a banana leaf or plate, or put in a plastic cellophane bag.

The name tagaktak is from the Cebuano word tagak, which means “to drop” or "to fall" The derivative word tagaktak means “continuous falling or dropping” referring to the rice batter falling out from the strainer. If coconut shell is not available, tagaktak makers would use empty milk can as a replacement. The bottom of the can is perforated by hammering a 2-inch nail through it. A long handle can be attached to the shell or can so as to avoid the cook from getting hurt from the spattering hot oil and steam when cooking tagaktak.

This rice fritter is similar to the tiyanug of Maranao, the ja of Tausug, or the tinagtag of Maguindanaon, only that they are pliable and often shaped into tubes. Tagaktak is traditionally triangular, very crisp, and would easily brittle.

These pieces of tagaktak are manufactured in Mandaue City and sold on sidewalk stalls near the Nuestra Señora Virgen de Regla church in Poblacion, Lapulapu City, Mactan island, Cebu.

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Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.

Edgie Polistico