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. 

Thank you for all the encouragement and enthusiasm. I need your moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. 

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Edgie Polistico  

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

tarang bulan

tarang bulan - /ta-ráng bu-lan/ Ta'u-sug snack; dw Bahasa Melayo tarang [bright] + Tausug bulan [moon]) [n.] bright moon pancake \stuffed folded golden pancake.

Other local name:

• Muslim hotcake in Chavacano [Zamboangueño]

A traditional pancake made with a runny batter of flour mixed with some water (or fresh milk), baking powder, sugar, and yellow-orange food color.

A Tausug lass selling tarang bulan in Zamboanga City public market.

A pan is pre-heated and brushed with butter (or margarine) on the surface. A scoop of the batter is poured on the pan and set to cook on medium fire until the batter formed into a round patty of pancake with bubbly perforation on its surface and smooth on the underside. The pancake is removed from the pan and the top side is spread with sweetened boiled mongo beans (mung beans) then folded halfway making it look like a half-moon.

When serving, the tarang bulan is sliced into parts.

This snack originated in neighboring Asian countries and can be found also in Indonesia and Malaysia.

Tausug tarang bulan in the corner of Zamboanga City's public market (2013). 

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The name tarang bulan is from the Bahasa Melayo tarang meaning "bright" and Tausug bulan meaning "moon." The shape and its bright yellow-orange color are enough explanations for why this folded stuffed pancake is aptly called the bright moon.

What makes tarang bulang different from the usual pancake we have in other regions is that it has a spread of sweetened boiled mongo beans inside the fold.

Personal notes:

If you need to look for this in Metro Manila, don't go far, you can find them on weekends in Maharlika Village near the Blue Mosque.

If you prepare the pancake of tarang bulan by yourself, you can follow the way western pancake or the Tagalog and Visayan hot cake is done. Just make it way a lot bigger and thicker than those you found in the morning menu of Jollibee and McDo. You sprinkle the batter with a little amount of ground salt to make the patty pancake more savory. Adding a dash of cinnamon powder or droplets of vanilla extract would make the pancake lusciously aromatic. Boiled pandan leaf extract will do it too.

For the sweetened mongo beans, you can prepare them like the way minatamis na monggo is done for the traditional summer halo-halo or of pan de mongo and hopia monggo. It's the same sweetened mongo you can find stuffed in ensaymadang monggo.

If you're fed up with mung beans all your life or afraid of having gout pains later in your joints, you can vary the fillings.  Instead of sweetened mung beans, use haleyang ube, strawberry jam (from Benguet), minatamis na buko or macapuno, peanut butter, cheese, omellete, chocolate spread, or leche flan.

For fresh milk, you can substitute it with milk powder mixed with water.  Try kakang gata, it will do wonder too.

Related posts:

Parirutong

Bibingka royal


Daral

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Edgie Polistico  

  

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

biyaki

biyaki – /bi-ya-kî/ (Maranao snack) [n.] steamed cassava with young corn.

The cassava roots are peeled, grated, pounded, then mixed with grated young corn kernels and sugar.

A ladle scoop of the mixture is rolled in banana leaf (or cornhusk) and then folded on both ends, forming a rectangular thick packet. 

The packets are boiled for about an hour in a pot half-filled with water or until biyaki is cooked.

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buti-buti

buti-buti -/bu-tî bu-tî, buti-butî/ (Cuyonon [Palaweño] snack) [n.] Cuyunon puffed rice.

The ampao (puffed rice) of Cuyo island, found in a group of islands in the northeastern seas of Palawan. This ampao is mixed with caramelized sugar and molded into small balls. 

I found these packs of buti-buti peddled by Pastor Abad in the public market of Roxas, Palawan. I thought the balls were crumbled popcorn. But a closer look told me they are puffed big kernels of rice. I am amazed there is such kind of rice in the country with big kernels and grown in that small Cuyo island.

Buti-buti is made with native rice grown only on Cuyo island. The rice is dehulled manually using alho and lusong (wooden pestle and mortar) which produces barely polished native rice grains, with reddish or brown-colored bran intact.

The dehulled grains are pan-roasted until each grain would burst open to become like popcorn. Then muscovado sugar is melted (caramelized) in a pot with a little amount of water and the puffed rice is added in and mixed to combine with the caramelized sugar that served as the sweetener and binder of buti-buti. The caramel-coated puffed rice is then molded by hands into small balls, about the size of a golf ball.

Unlike popcorn, this native puffed rice is quite dense and the outer layer of the kernel is leathery that needs a lot of chewing to fully masticate. Only by chewing it well 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.

Due to a very limited supply of the kind of rice used, buti-buti is mostly reserved only to be prepared during festival celebrations on the island or on other special occasions, depending on the availability of the rice.

I got this authentic product of Cuyo, Palawan just an hour after it arrived from Cuyo island. Back then, it would take about two days to transport buti-buti to Roxas, Palawan. Cuyo is a small island off the northeastern sea of mainland Palawan. It's only in Cuyo island that you can find this rice delicacy.

The variety of native rice used in making buti-buti is the heirloom rice of Cuyo island. Growing this rice is seasonal and the grains are scarcely available, mostly only during harvest season or while stock last. This explains why the small pack of buti-buti I bought cost much. 

Rice farming in Cuyo island relies only on rain and sunshine to sustain its production. The rice is grown organically and without using synthetic pesticides.

I still kept on wondering how the rice subsists on that small island.

The name buti-buti is derived from the Ilonggo word butî which means the popping sound of bursting grains or kernels when roasting rice to make puffed rice or roasting maize to make popped corn.

Related posts:

Ampaw



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Edgie Polistico

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

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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.

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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See Index of Entries here 

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