My grandmother loved it when I went home with this. Patupat is malagkit or “sticky rice” cakes wrapped in coconut leaves and then cooked in pure sugar cane extract. Sweet doesn’t even begin to describe this favorite and classic Pinoy dessert snack. This patupat making factory is located at Brgy. Imbalbalatong, Pozzorubio, Pangasinan.
The entire setup is pretty simple. All of the machines and implements are under a basic lean-to right next to a field of sugarcanes. Freshly cut sugarcane lie in piles all around the farm.
Sugar canes straight from the field go into the machine press. The juice is extracted then goes into a cauldron.
The pure cane extract is collected in a huge cauldron.
Workers mix coconut milk with the sugarcane.
The patupat itself is a sticky (glutinous) rice stuffed inside a basket weave made out of coconut leaves. One end is open so that you can fill half of the “basket” with the uncooked sticky rice. The basket is then closed with a knot.
The basket weave looks very intricate. Just imagine people giving so much effort just to make this kind of wrapper.
This batch hasn’t been dipped in the boiling cauldron of sugarcane juice, yet. You can see some of the sticky rice oozing out.
The patupat is placed in a basket then dipped into the boiling sugarcane mix to cook. The entire process gives the patupat its sweet flavor as the juice seeps inside the basket weaves and into the sticky rice.
What happens to the sugarcane juice after all the boiling? It’s made into panutsa, an unrefined whole cane sugar by-product.
The boiled sugarcane juice is poured into half-cut coconut shells and left to harden. Once dry, that’s the panutsa.
The finished product. Not quite ready for the market yet since it still needs some time to cool down. Sometimes it can be served warm, depending on taste.