PATUPAT

These days, when Filipinos hear the word patupat they think of the Ilocano rice delicacy that is wrapped in palm leaves, sometimes banana leaves. The resulting shape is sort of like a large cube. 


The patupat container is prepared by weaving the leaves to produce a basket with one end open so that you can half-fill it with uncooked malagkit (glutinous or sticky) rice. The basket is then secured close with a knot.


Sometimes,  the leaves are woven in such a way that a strip of leaf is left hanging out.  That strip of leaf is what you hold as you place the patupat in the cooking pot and later hang it up in bunches.


Boil sugarcane juice in a pan and then place the patupat inside. The rice should be cooked in an hour.

Keep heating the juice until it condenses into a syrupy mixture, then soak the patupat in the syrup for half an hour. Hang up to drip dry.


This delicacy is also common in the provinces of La Union, Isabela and Pangasinan.