Its taste has a ginger flavor because small pieces of ginger are cooked with it, giving it that distinct local signature.
(Sticky rice being cooked in
coconut milk with other ingredients)
(Packed in a conical shape)
Cooking 'but-ong' is in itself an artform. Funneling the semi-cooked sticky rice into the banana leaf, which is then shaped into a cone and tied at the top with a thread.
This is what I love about local delicacies: they are environment-friendly! I guess, even before the Westerners set foot in the Philippine archipelago, we were already conscious about the environment. We used biodegradables and only consumed what we needed.
Then the Westerners came and introduced, well, the end of the world. Ha-ha-ha!
(Freshly cooked but-ong;
still warm and smelling good)
The common 'suman' is usually wrapped flat for an easy packing. But-ong, on the otherhand, is given a artful form.
(But-ong alongside the best puto in the Philippines)
But whether you call it suman or I call it but-ong, I am thankful to the neighbors who made these breakfast delights from scratch. Yes, it's best eaten for breakfast with hot table tsokolate or fresh mangoes. It's heavy to the tummy and best enjoyed while still warm.
Now, who wants to join me?