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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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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ampao

ampaw – /ám-paw/ [n.] puffed rice \pop-rice. 

 (also spelled as ampaw)

Home-made ampao is made of bahaw rice that is sun-dried and then fried to puff. 

Special or commercialized ampao is processed using long-tubular steel with a cover designed like that of a pressurized cooker, installed with a safety device that would prevent the lid from catapulting as soon as it is opened under high pressure. The rice grain and a small amount of cooking oil are put into this cooker, covered tightly, and cooked under heated pressure on a stove. After several minutes of heating and shaking, the lid of the pressurized cooker is loosened at once and the rice would pop aloud as soon as the pressure is released. The sudden release of pressure makes the rice grain pop and become puffy as it enlarges the size of each grain in a snap. 

The popped rice is then blended with melted sugar or caramel. The sugar-coated puffed rice is either shaped into ampao balls (the size of a tennis ball) in different colors using food coloring or molded into big rectangular shapes and sliced into blocks or bite-size bars. 

 In Carcar, Cebu, and in Western Samar, a slice of rectangular ampao is topped with a whole piece of roasted peanut. Unlike the ampaw mentioned above, the ampao Carcar is made of cooked rice that is then dried and fried crisp

A bite of ampao nga may mani from Western Samar. 

A similar ampaw na may mani from Carcar, Cebu and it is called ampao Carcar.

Ampao Carcar bought in Cebu City

Unwrapping pinyato (ampao with minced peanut) from Western Samar

A man peddling ampao balls along EDSA in Munoz, Quezon City; An old lady selling ampao balls at the foot of a footbridge along Commonwealth Avenue in Batasan, Quezon City.

Ampao balls sold along the sidewalk under the viaduct in Alabang, Muntinlupa City; Ampao balls sold at Plaza Miranda in Quiapo, Manila by a grandma and her grandson.

Ampao balls from a sidewalk stall in Bicutan, Taguig 

Related posts:

Buti-buti

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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