Patupat Making

Patupat is one of the delicacy that was so laborious to cook. When the pul-lot (matamis na bao) was not yet ready made, the manongs from the barrio would have to squeeze the juice from the sugarcane (unas) to produce the sweet syrup . Below is a picture taken at the "bantay". The bayanihan spirit was very alive for everybody was busy contributing their individual labor work to produce the patupat from scratch.



When finally enough sugar cane juice is gathered, this goes to a big "kawa" where a slow boiling process is started. The end product is the "sugar" part of the cane juice which would have a syrupy thick texture.
The manangs, on the other hand, have prepared the woven coconut leaves which will serve as the wrap for the patupat. The uncooked sweet rice (malagkit) is placed inside the made-coconut wrapper.


When The syrup has reached its desired consistency, the prepared sweet rice is dipped into the syrup to cook. End product is the patupat.