Puto Ati: Hamtic's Steamed Black Rice Cakes

https://theunknownartblog.wordpress.com/2016/12/08/puto-ati/

For a Filipino, food plays a crucial role in daily life. Without lechon, suman, lumpia and so many other delicious Filipino treats, a gathering wouldn't be complete. It can be stated based on my personal observations that Filipinos appear to exist solely for the enjoyment of food. It is customary for guests to offer you food and drinks when you visit their home. Food and the Filipino people appear to have a long history together. It could be that the Filipino family stays close to one another through eating. In my hometown, the home to which Gen. Leandro Fullons' Shrine id located and the original Puto Ati or Puto Tapul is made. In Hamtik (Hamtic), a few things are inescapable:  its peace loving people, its quiet environment coupled with a light meal taken in the middle of the morning and in the afternoon, “merienda” – the meal testament to the Filipinos’ love for food and for company at any time of the day. It can be as simple as a kakanin like “sinakol” or a” suman”  both wrapped in banana leaves, or pan de sal, often accompanied with coffee. But the town of Hamtik, preserved it's original delicacy, "Puto Ati or Puto Tapul"

Puto is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin (rice cakes). There are so many variations of puto in the island of the Philippines. But one of the people of Hamtik, named as Mrs. Ninfa Singabol, reimagined the plain puto white by using “tapul rice” to add a more original and a sweet aroma of the rice based delicacy, now known as “Puto Ati”.  Mrs. Singabol is a local in Barangay 4, Hamtik, Antique and she started her puto making career since her mother started making puto. She proudly said that, “Atun gid tana dya nga mga taga Hamtik ang Puto nga Tapul” which means that, “this delicacy originated in Hamtik”. As i know, It's a family-run business, where Mrs. Singabol makes "Puto Ati" alongside her husband and kids. And perhaps one of the reasons why a lot of people adore its delicacy, given that family members make it with love. It demonstrates how a family should cooperate in order to maintain its bonds and how there is one thing that unites them all the time. It's similar to the puto your grandmother bakes, which unites you and your cousins despite your differences by bringing you to the table to enjoy it. This rice-based treat from Hamtik demonstrates not just its intriguing dark hue but also the importance of preserving and promoting family tradition.

 

“Puto Ati or Puto Tapul” Ingredients:

(1) Rice flour (white rice and the “tapul rice)

(2) Baking powder

(3) Sugar

(4) Coconut milk

(5) Water

Traditionally, the uncooked white and tapul rice, is soaked in water for several times then ground fine in a gilingan, or grinder, into galapong. The rice batter made of ground rice and water is steamed in native molds to make muffin-like rice cakes. Its rice flour, baking powder, and sugar are being mixed together in a bowl. Then add water and mix until well combined. Pour mixture into the native molder with a circled cut of a banana leaf, two thirds full. Place molder in a steamer over medium to high heat. Mrs. Singabol said that its steamer can already occupy 100 pieces of Puto Ati compared before. In the case of cooking, it should be assured that the water is boiling rapidly. Steam until cakes are firm and cooked, about 45minutes. Take the cakes out of the steamer and let them cool on the kitchen counter until they can be handled. Run a knife around the edges and use the knife to lift the cake out of the native molder. Mrs. Singabol added that this kind of delicacy should not be directly exposed to sunlight since it could cause hardness and spoilage. They are best the day they are made but can be stored in the fridge in an airtight container and reheated in a steamer or microwave oven.

Food not only distinguishes and represents a culture, but can also reflect ones personality and its people. “Puto Ati or Puto Tapul” is not just an ordinary rice based delicacy that promotes the town of Hamtik but it has also the essence of a delicacy which a lot of people will love since its sweet flavor represents Antiquenos personality and its soft texture with its aroma that encourages people to visit this place for its rich culture and heritage.