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Sayongsong is a traditional Filipino steamed sweet rice cake distinctively served in cone-shaped banana leaves. [1] It exists in Surigao del Norte and other areas of the Caraga Region of northeastern Mindanao, as well as the southeastern Visayas (Bohol, Samar, Leyte) where it is known as sarungsong or alisuso and the Bicol Region where it is known as balisungsong.
A sheet of muslin (katsâ) is stretched over the steamer ring and the prepared rice batter poured directly on it; an alternative method uses banana leaf as a liner. The puto is then sold as large, thick cakes in flat baskets called bilao lined with banana leaf, either as whole loaves or sliced into smaller, lozenge-shaped individual portions.
Junay or junai, is a Filipino packed rice dish wrapped in banana leaves with burnt coconut meat and various spices. It originates from the Tausug people of the Sulu Archipelago. It is made by boiling rice in coconut milk until half-cooked.
A type of rice cake from South East Asia made from rice that has been wrapped in a woven palm leaf pouch or banana leaves, then boiled. Pinikpikan: Cordillera A chicken dish wherein the chicken is beaten to death, dressed and roasted whole on a spit. Pinikpik means "beaten (with a hard object)", which is done to infuse the chicken meat with blood.
Pusô or tamu, sometimes known in Philippine English as "hanging rice", is a Filipino rice cake made by boiling rice in a woven pouch of palm leaves. It is most commonly found in octahedral , diamond, or rectangular shapes, but it can also come in various other intricately woven complex forms.
Suman, or budbud, is an elongated rice cake originating in the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves, coconut leaves, or buli or buri palm leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik. A widespread variant of suman uses cassava instead of glutinous ...
Kamayan also describes the traditional communal feasts or family meals, where rice and various colorful dishes are placed on banana leaves and eaten together. The banana leaves are washed and slightly wilted over open flames to bring out an oily sheen and then laid out on a long table. [6] In the Batanes Islands in the northern Philippines ...
Bibingka is cooked over coals in a shallow banana leaf-lined terra cotta bowl into which the rice flour mixture is poured. It is topped with sliced duck egg and cheese, covered with more banana leaf, [citation needed] and then with a metal sheet holding more coals. The result is a soft and spongy large flat cake that is slightly charred on both ...