From the recipe collection
Pusô sa Tam-is
Sweet coconut-muscovado rice cooked inside woven palm pouches, giving the familiar compact pusô texture in a merienda-style form.
- Prep time
- 40 min; allow 30 minutes soaking
- Cook time
- 50–60 min
- Yield
- Makes 10–12 packets
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Rinse both rices together, soak 30 minutes, and drain thoroughly.
- Warm coconut milk, muscovado, salt, and pandan just until the sugar dissolves. Cool completely and remove the pandan.
- Mix the drained rice with the sweet coconut milk and rest 10 minutes.
- Fill each pouch only halfway so the sweetened rice has room to expand.
- Secure the openings and submerge the packets in a deep pot of boiling water.
- Boil 50–60 minutes, turning once and adding more boiling water whenever needed.
- Open a tester. The centre should be fully tender, compact, and evenly sweet with no hard grains.
- Drain and rest 15 minutes. Serve warm or room temperature, and refrigerate leftovers promptly.
