Making of a Patupat

Focus Story Outline

A. Ingredients:

Grated coconut (gata)

Gata, sugar & salt

Sticky Rice

Salt

Sticky rice (malagkit)

Christine displays the banana leaves she has prepared for wrapping the patupat

Sugar

B. Materials used:

Pair of scissors

Banana leaves

Kristine tries her hand at stirring the ingredients.

Big pot

Long ladle

Wood

C. Procedure:

The first-time patupat makers do the easiest task of cleaning the banana leaves using the coconut residue where the gata came from.

Cooking the ingredients

1. Soak the malagkit for at least 30 minutes

2. While waiting, get banana leaves used for wrapping.

3. Cut the top of the banana leaves.

4. Grate the coconut.

5. After grating the coconut, put hot water to the coconut.

6. Extract its coconut milk.

7. Put the extracted coconut milk in the big pot.

8. Light the firewood and put the extracted coconut to boil.

9. While it’s boiling, wipe the banana leaves with the source of the coconut milk to remove the dirt.

10. When the coconut milk already boils, put the soaked malagkit.

11. Mix the coconut milk & the malagkit; wait until the malagkit has absorbed the coconut milk.

12. Transfer the malagkit to clean basin to cool.

Wrapping and Final Cooking

1.

Expert hands demonstrate to the amateurs the correct way to wrap the product.

Fold the banana leaves shaped like cone.

2. Put the cooked malagkit in the banana leaves and fold the edge

of the banana leaves to prevent the malagkit from spilling.

3. After that, put these in a big pot for cooking.

4.

The final patupat ready to be sold or consumed especially during pamisa.

Water should be half of the content of the pot.

5. When it is cooked put it in a “labfa” and they’re ready to be sold.