A friend dropped by to give a bagful of special patupat from Ballesteros, Cagayan. They even have a festival in honor of these native sticky rice cakes made of glutinous rice or diket, coconut milk, sugar, and, surprisingly, a good sprinkling of salt.
They are so good when eaten hot with ripe mangoes and fresh getta (coconut cream) — really makes me forget where’s east and west!
These patupat aka balisongsong are smaller than our own Ilocos patupat, but they taste just as great, or even better than what are being sold in the market of Laoag. The made to order patupat from Barangay Barit and the town of Sarrat are really especially wonderful, though.
Filipino suman differs from every region. In the Mountain Province, patupat is spelled as patopat and either banana or squash leaves are used as wrapping. In Pozorrubio, Pangasinan, it’s also spelled as patopat. Quite differently, they’re wrapped in woven coconut leaves, and instead of sugar, Pangasinenses use molasses, locally known as tagapulot, which charmingly oozes out through the wrappers’ tiny holes. Another festival in Pangasinan is named after this Ilocano delicacy.
I noticed Chinese machang looks like patupat. How interesting?