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

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.

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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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

All photos by Edgie Polistico in this blog are copyrighted. ALL RIGHTS RESERVED.

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If you liked this post, share it.

Let us know your opinion on the subject. Feel free to comment in the comment section, below. It is important for us to know what you think.

Tell us what other topics you would like us to write, share, and discuss. 

For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

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.

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