Puso

Name: Puso
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 cups uncooked white rice, rinsed; 8 cups water; 1 tsp salt; 8 woven coconut leaf pouches, cleaned

A traditional Visayan staple of rice boiled inside woven coconut leaf pouches, yielding a dense and portable rice cake.

75 minMediumServes 4180 cal/serving

FilipinoSideStovetopVeganVegetarianHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumLow-SugarPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

2 cups uncooked white rice, rinsed
8 cups water
1 tsp salt
8 woven coconut leaf pouches, cleaned

Instructions

1

Rinse 2 cups rinsed uncooked white rice under cold water until clear, then drain well.
2

Fill each of the 8 cleaned woven coconut leaf pouches half full with uncooked white rice to allow expansion.
3

Bring a large pot of 8 cups water mixed with 1 tsp salt to a rolling boil.
4

Submerge filled woven coconut leaf pouches completely into the boiling water.
5

Boil continuously for 45 minutes until the rice expands and hardens.
6

Remove woven coconut leaf pouches from the water and hang to drain and cool completely.

Questions

How long does Puso keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Puso?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Steamed Fish main
Tortang Talong Eggplant Omelette main
Cochinillo-Style Roast Pork Shoulder main

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