From the recipe collection
Piyoso
Rice boiled inside woven young palm-leaf pouches, known as piyoso among Maranao, Iranun, and Maguindanaon communities and served with saucy dishes.
- Prep time
- 20 min
- Cook time
- 35–45 min
- Yield
- 8–10 pouches
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Rinse the rice until the water runs mostly clear and drain 10 minutes.
- Inspect the woven pouches for gaps and rinse them briefly in clean water.
- Mix the rice with salt and turmeric if using.
- Fill each pouch only halfway to two-thirds full and secure the opening.
- Place in a large pot, cover generously with water, and bring to a boil.
- Maintain a steady gentle boil 35–50 minutes, adding hot water if the pouches are no longer submerged.
- Press one pouch carefully; the rice should feel evenly firm with no loose hard grains at the centre.
- Drain and rest 10 minutes before cutting open and serving with satti, piaparan, piyanggang, or sambal soup.