Comments on: Puso / Rice in a Coconut Leaf Pouch

By: gloria gorospe may

gloria gorospe may — Wed, 16 Sep 2009 23:38:42 +0000

In the Ilocos it is called “patopat”. I remember one of my aunties making hundreds of this “goodie” for my wedding table. Included were cascaron, sinoman and bibingka. The tradition was to give these wrapped “goodies” to friends and family who gave monetary tributes to the bride and groom. This practice followed our family from Lapog Ilocos Sur to San Francisco

By: celso Macachor

celso Macachor — Thu, 20 Nov 2008 19:49:11 +0000

I live in Los Angeles, CA. Anybody knows where I can get cconut leaves so I can make my own “puso”?
Thanks.

By: liezel

liezel — Fri, 17 Oct 2008 06:20:26 +0000

nice. magpapadeliver kami dito ng puso sa manila. empty coconut pouch ng puso only. txt or call 09104243078/09064307289

By: joselle

joselle — Sun, 12 Oct 2008 16:42:47 +0000

I love puso! Thank you to the ingenious Pinoy who thought of it first!

By: Fanny-Min Becker

Fanny-Min Becker — Thu, 31 Jul 2008 13:53:15 +0000

Thank you so much for this wonderful article. Very heart-warming indeed.

Hit upon this in a desperate process of looking for plastic stand-up pouches with a zip for my suppliers in PH. What an uplifting surprise!

Not the first time looking in. Not the first time enjoying what is written either. But about time to send over a note of appreciation and gratitude.

Vielen Dank!

Fanny-MIn:)

By: Ed

Ed — Sat, 24 Mar 2007 16:21:19 +0000

The Indonesian versions are called (ke)tipat and (ke)tupat, and like Cebuano puso, these are usually made with regular rice. When I was in Bali, I had one made out of the native Balinese red rice (gaga) which was really good – it’s just that being unused to eating rice this way, I was only able to eat 1-1/2 packets. My Balinese friends who were with me at the time teased me jokingly by saying “don’t tell us you’re starting your diet NOW”, especially since they knew that I was capable of eating a lot of food… Ah, good memories.

They are also essential elements for a cleansing offering dedicated to the malevolent ground spirits once every fifteen days, on a day in the Balinese calendar called Kajeng Kliwon. This particular day is known as a time when these spirits become more ornery than usual, so the offerings have to be “upgraded”, so to speak.

By: nestor alonso ll

nestor alonso ll — Tue, 02 May 2006 03:42:49 +0000

In Pangasinan, it’s called Inkaldit or Patopat.
I want to know it’s name in other parts of the Philippines if it found in other provinces.

Now where did it come from or it’s origens?

how about the Indonesian version, if any?

By: reneli

reneli — Tue, 17 May 2005 06:48:07 +0000

Puso reminds me of my late grandfather. He always serves it whenever his Tagalog apos come to visit. (He doesn’t eat rice that much, boiled corn grits serves as his rice). He’s from Davao, perhaps puso is not uniquely Cebuano? Or is that something that DavaoeÃ±os got from Cebuanos? :)

By: schatzli

schatzli — Mon, 16 May 2005 14:19:55 +0000

this puso took me home today.. the natural flavour of the
coconut leaves makes the rice taste better.
hayy MM my way to Cebu soon, few more months….

By: Dia

Dia — Mon, 16 May 2005 04:49:50 +0000

i am a true-blue bisdak, and puso is a favorite. i can eat it as is, but it is best with lechong baboy, lechong manok, and dinuguan. :)