Pusô

{{Short description|Filipino rice cake}} {{Use mdy dates|date=October 2022}} {{Use Philippine English|date=October 2022}} {{Infobox food | name = Pusô

| image =250px 250px | image_size = 250px | caption = '''Top''': ''kinasíng'' ("heart-shaped") ''pusô'' from Cebu;<br>'''Bottom''': ''binakî'' ("frog-shaped") ''langbay'' from Tacloban | alternate_name = hanging rice, ''poso, pusó, langbay, lambay, linambay, bugnóy, {{lang|pam|patupat}}, katumpat, piyoso, pyiusopusu, sinambong, ta’mu, temu, tamu, tam-o'' | course = Main course | country = Philippines | region = | served = Hot or room temperature | main_ingredient = Rice cooked inside of pouch made from woven young palm leaves | variations = | calories = | other = }}

'''''Pusô''''' {{IPA|[puˈsoʔ]}} or '''''tamu''''', sometimes known in Philippine English as "'''hanging rice'''", is a Filipino rice cake made by boiling rice in a woven pouch of palm leaves. It is most commonly found in octahedral, diamond, or rectangular shapes, but it can also come in various other intricately woven complex forms. It is known under many different names throughout the Philippines with numerous variations, but it is usually associated with the street food cultures of the Visayan and Moro peoples.<ref name="Nocheseda2011"/><ref name="langyaw"/><ref name="bocu">{{cite web |title=Ang Pusô Mo! |url=http://bocudelights.blogspot.com/2010/05/ang-puso-mo.html |website=Bocu Delights |access-date=January 3, 2019|date=May 6, 2010 }}</ref>

''Pusô'' refers to the way of cooking and serving rice on woven leaves, and thus does not refer to a specific recipe. It can actually refer to many different ways of preparing rice, ranging from plain, to savory or sweet. Regardless, all of them are woven pouches where rice is poured inside and cooked by boiling. ''Pusô'' are differentiated from other leaf-wrapped Filipino dishes like ''suman'', ''binalot'', and ''pastil'', in that the latter use leaves that are simply wrapped around the food and folded or tied. ''Pusô'', in contrast, uses intricate woven leaves as the pouch.

''Pusô'' is traditionally prepared as a way to pack rice for journeys and is eaten held in the hands while standing, usually paired with meat or seafood cooked on skewers (''inihaw'' or ''satti''). It is still eaten this way from street food peddlers (''pungkò-pungkò''). In seated dining, it is commonly cut into pieces and served on a plate in place of regular rice.<ref name="langyaw"/>

''Pusô'' were once culturally important among pre-Hispanic Filipinos as offerings to the ''diwatà'' spirits and as an extension of the basic skill of weaving among women. It became linked to festivities since they were commonly served during religious events, especially the more complex woven variations. It is still used in rituals in some parts of the Philippines today, though the rituals themselves have been mostly Christianized. Similarly, it remained culturally important to Muslim Filipinos, where it became symbolic of the Hari Raya feast.

''Pusô'' is related to similar dishes in other rice-farming Austronesian cultures, most notably the ''ketupat'' found across Maritime Southeast Asia.<ref name="Nocheseda2011"/> A very similar octahedron-shaped version called ''katupat'' was also found in pre-colonial Guam, before the ancient rice cultivation in the island was replaced by corn brought by the Spanish.<ref name="cunn"/> In the Philippines, ''puso'' is commonly eaten with roasted chicken (''lechon manok'') or other grilled dishes.

==Names== ''Pusô'' (also spelled ''puso'', ''poso'', or ''pusó'') literally means "heart" in Cebuano, due to its resemblance to a heart with the two loose ends of the coconut leaf emerging at the top resembling the aorta and the venae cavae. Its other most common name, {{lang|pam|patupat}}, originally means "four-cornered [rectangle or cube]",<ref name="Nocheseda2011"/> a reduplication of Proto-Malayo-Polynesian ''*epat'' ("four"). This form is still evident in old Chamorro cognate ''atupat''.<ref name="cunn">{{cite book|author=Cunningham, Lawrence J. |title =Ancient Chamorro Society|publisher =Bess Press|year =1992|page=140|isbn =9781880188057|url =https://books.google.com/books?id=9r0a2ww8KLcC}}</ref>

''Pusô'' is also known by various names in different ethnic groups in the Philippines, including '''''piyusopusó''''' in Mindoro languages; '''''piyoso''''' in Maranao, Iranun and Maguindanaon; '''''langbay''''', '''''lambay''''', or '''''linambay''''' in Waray; '''''bugnóy''''' in Hiligaynon; '''''tam-o''''' in Aklanon; '''''tamu''''', '''''ta’mu''''', or '''''temu''''' in Tausug and Yakan; '''''pusú''''' in Kapampangan, '''''patupát''''' (La Union, Pangasinan, and Cagayan Valley), '''''sinambong''''' (Ilocos Sur and Ilocos Norte) or '''''inkaldit''''' in Ilocano and Pangasinan; and '''''katumpat''''' in Sama-Bajau.<ref name="Nocheseda2011">{{cite journal |last1=Nocheseda |first1=Elmer I. |title=The Art of Pusô: Palm Leaf Art in the Visayas in Vocabularios of the Sixteenth to the Nineteenth Centuries |journal=Philippine Studies |date=2011 |volume=59 |issue=2 |pages=251–272 |url=http://www.philippinestudies.net/files/journals/1/articles/3121/submission/copyedit/3121-3976-1-CE.pdf |archive-date=October 18, 2022 |access-date=January 3, 2019 |archive-url=https://web.archive.org/web/20221018154747/http://www.philippinestudies.net/files/journals/1/articles/3121/submission/copyedit/3121-3976-1-CE.pdf |url-status=dead }}</ref>

==Description== ''Pusô'' does not refer to a specific recipe, rather it is a way of packaging and serving rice. Therefore, it can actually refer to many different ways of preparing rice, ranging from plain, to savory or sweet. Regardless, all of them are woven pouches where rice is poured inside and cooked by boiling. As the rice cooks, it is prevented from spreading by the pouch, resulting in a compacted cake-like texture. It can be made with either regular white rice or glutinous rice poured into a pre-woven container and then immersed in a boiling liquid. It is commonly plain, but it can be cooked with meat or flavored with ''gatâ'' (coconut milk) and spices like salt or ginger. Other variants of the dish can also be sweet and can be cooked with ''muscovado'' sugar.<ref name="Nocheseda2011"/><ref name="Lebumfacil2012"/> [[File:Conching's_Native_Lechon_Manok.jpg|thumb|left|''Lechon manok'' (roast chicken) served with ''pusô'']] ''Pusô'' are differentiated from other leaf-wrapped Filipino dishes like the Tagalog ''binalot'' and the Maguindanao ''pastil'', as well as various ''kakanín'' snacks wrapped in leaves found throughout the Philippines, like ''suman'' and ''morón''. These dishes all use leaves that are simply wrapped around the food and folded or tied. They are not woven into complex patterns unlike ''pusô''.<ref name="Nocheseda2011"/>

Leaf-weaving is an ancient art in the Philippines and is used to make various traditional handicrafts like baskets, hats, mats, toys, sidings, and even religious decorations (both in ancient anitism and in modern Christian Palm Sunday celebrations). Food, as well, is commonly wrapped in woven leaves, the most commonly used being banana or coconut leaves. It makes them aesthetically pleasing, practical to eat, and infuses the food with the aroma of the leaves.<ref name="Nocheseda2011"/>

''Pusô'' pouches are almost always woven from coconut leaves, though they can also be made from other palm species or from pandan leaves. The coconut leaves used are freshly sprouted, usually pale yellow to light green in color and far more pliable than older leaves. These young leaves are known as ''lukáy'' in most Visayan regions; ''palaspas'', ''usbong'', ''talbos'', or ''ibus'' in Southern Luzon; ''dugokan'' in Leyte; ''ugbos'' in Bohol; ''uyok'' in Masbate; and ''langkóy'' in Bicol. There are numerous techniques by which they can be woven, which has translated into many different kinds of ''pusô''.<ref name="Nocheseda2011"/>

Weavers of ''pusô'' are traditionally known as ''mamumusô'' or ''manlalah'' in Cebuano.<ref name="Nocheseda2011"/><ref name="Lebumfacil2012">{{cite news |last1=Lebumfacil |first1=Marigold |title=Puso: More than hanging rice |url=https://www.philstar.com/cebu-news/2012/07/18/828966/puso-more-hanging-rice |access-date=January 3, 2019 |work=The Philippine Star |date=July 18, 2012}}</ref>

==Cultural significance== [[File:SattiTamu.jpg|thumb|Tausūg ''ta'mu'' is commonly served with ''satti'' in peanut sauce]] ''Pusô'' originated from a method of cooking and packing rice. It was also prominent in religious rituals in the anitism of pre-colonial Filipinos. The smaller or more elaborate versions were a traditional part of the food offerings to the ''diwatà'' spirits, a tradition the Spanish referred to as ''ofrendas''. These traditions have been increasingly forgotten or syncretized as Filipinos converted to Christianity and Islam in the last few centuries.<ref name="langyaw">{{cite news |author = Cabigas, Estan|title=Puso: Cebu's heart of rice |url=http://langyaw.com/2009/09/08/puso-cebus-heart-of-rice/ |access-date=January 3, 2019 |work=Langyaw |date=September 8, 2009}}</ref><ref name="Lebumfacil2012"/>

Rituals involving ''pusô'' in the past in Cebuano religion include ''harang sa mga kalag'' (ritual preventing the deceased from affecting the living); ''sagangsang'' (ritual for ''tubâ'' palm wine gatherers); ''damit'' (pre-harvest ritual); ''buhat silang'' (a thanksgiving post-harvest ritual); ''tigpo'' (ritual asking for forgiveness from spirits of the dead); and ''balangkisaw'' (ritual asking for forgiveness from water spirits).<ref name="Lebumfacil2012"/>

Nevertheless, it still survives in some (Christianized) rituals today, like in the ''pamisa'' (Catholic prayer for the dead). It is also still a regular part of the ''ofrenda''. Though in modern times the offering is usually to the household Catholic altar or to deceased loved ones, and not to ''diwatà'' spirits.<ref name="Lebumfacil2012"/>

Among Muslim Filipinos, it also survives as a festive food, and is very popular during a lot of Islamic holidays. It is particularly associated with the Hari Raya celebrations at the end of Ramadan.<ref name="Lebumfacil2012"/>

==Variations== ''Pusô'' can be made in many different shapes using a wide variety of techniques. Some ethnic groups have numerous traditional variants, while in other ethnic groups, it is restricted to one or two. A lot of the techniques are also shared across ethnic groups and may be known under different names, indicating shared origins or cultural exchange between the groups in pre-colonial Philippines.<ref name="Nocheseda2011"/><ref name="Inocian2015">{{cite book |last1=Inocian |first1=Reynaldo |title=Lukay Art in the Philippines: Cebu's Pride and Unique Ritual Identity |date=2015 |publisher=Scholar's Press |isbn=9783639767070 |url=https://www.researchgate.net/publication/281723959}}</ref><ref name="NochesedaFlickr">{{cite web |last1=Nocheseda |first1=Elmer I. |title=TAMU or woven rice pouches made by the Yakan people |url=https://www.flickr.com/groups/24287449@N00/discuss/72157622472019313/ |website=Palaspas Palm Leaf Art |publisher=Flickr |access-date=January 7, 2019}}</ref><ref name="Pateros">{{cite web |last1=Nocheseda |first1=Elmer I. |title=Palaspas |url=https://www.pateros-philippines.com/articles/palaspas |website=Municipality of Pateros |access-date=January 7, 2019}}</ref> [[File:Puso and BBQ Feast - Chicken Skin, Pork Belly, Chicken Liver and Intestines.jpg|thumb|''Binaki''-style ''pusô'' with ''inihaw'' (Filipino barbecue)]] *'''Binakî''' – also ''bakì-bakì'', meaning "frog-like". This widespread version resembles a sitting frog with five angular points. It is made from a single strand with the loose end emerging opposite the frond base. It is also known as ''kongkang'' among the Palawan people, also a reference to its frog-like shape. It is known as ''uwan-uwan'' ("little pillow") among the Sama Bajau people and as ''piyusopusú'' (a type of bird) among the Mangyan people. Other names for it in Cebuano-speaking areas include ''bina-bà'' ("mouthful"), and ''sinayóp'' (evolving from Old Visayan ''sinaop'', meaning "clasped hands"). It is also referred to as ''bayi tam-o'' ("female ''tam-o''") among the Aklanon people, probably because it resembles breasts. It is also the version historically referred to as ''lambay'', ''langbay'', ''linambay'', or ''linangbay'', literally "crab-like". *'''{{langr|pam|Patupát}}''' – also known as ''patopat'', ''sinambong'' or ''indaldit'', is a delicacy from the Ilocos Region and Cagayan Valley of northern Luzon and is commonly served as a dessert among Ilocano people, where it is not prepared in a plain or savory form.<ref>{{Cite web |title=Lakbay Norte 2: Making Patupat, Rice Delicacy in Pangasinan |url=https://www.ironwulf.net/2011/02/lakbay-norte-2-making-patupat-rice.html |access-date=2026-03-16 |website=Ironwulf En Route - A Travel Story, Photography, and Video blog by Ferdz Decena from the Philippines |language=en}}</ref> It is made from ''díket'' (glutinous rice) soaked in ''gettá'' (coconut milk) and placed in a woven rectangular pouch made from coconut or buri palm leaves. The filled pouch is then boiled in ''bennál'' (sugarcane juice) or ''sinakob'' (jaggery). In Balungao, Pangasinan, a variation uses buri palm sap or juice instead of sugarcane juice.<ref>{{Cite web |last=Iñigo |first=Liezle Basa |date=2026-01-12 |title=Pangasinan town celebrates Patupat Festival |url=https://mb.com.ph//2026/01/12/pangasinan-town-celebrates-patupat-festival |access-date=2026-03-16 |website=Manila Bulletin |language=en}}</ref><ref>{{Cite web |last=Sotelo |first=Yolanda |date=2023-02-12 |title=Pangasinan’s backyard sugar mills still thrive on ‘sweet’ labor |url=https://newsinfo.inquirer.net/1728612/in-pangasinan-backyard-sugar-millsstill-thrive-on-sweet-labor |access-date=2026-03-16 |website=INQUIRER.net |language=en}}</ref> It is also known as ''tikob'' among Tagalogs. Both names refer to its rectangular shape.[[File:Patupatjf.JPG|thumb|''Patupat'', also known as ''sinambong'' or ''inkaldit'', is boiled in sugarcane juice and originated from the Ilocos Region.]] *'''Ibos''' – is a dessert version from Capiz. The preparation is similar to some of the common varieties, except that it always comes with a sauce called ''lasaw (a thick sweet sauce made by boiling a coconut milk with muscovado sugar).'' It is usually served during festivities, especially during the lent and halloween season. It is also prepared as an afternoon snack for kids attending the catechesis. *'''Binangkito''' – also ''binangkaso'', a complex version from Anda, Bohol that resembles an upside-down ''bangkò'' (a stool with four legs), usually used as a ritual offering on ''lantayan'' altars. *'''Binosa''' – the smallest type of ''pusô''. It is woven from a single strand and is shaped like a wineglass. It is unique in that it is almost always used as an offering to ''diwatà'' spirits. They are from the town of Taptap in Cebu. A similar variant is called ''inumol'' in Anda, Bohol and like ''binosa'' is also used as spirit offerings. *'''Binungî''' – literally "extracted tooth". Another small version from Talamban, Cebu, although this one is made for fun, rather than as a ritual offering. It resembles a molar, with a wide top and a base with short protrusions. *'''Bulasa''' – very small ''pusô'' from Negros Oriental that contain more or less only a handful of rice. They often contain ''kakanin'' (rice-based desserts) and are served during feasts and weddings. It is also known as ''tamu lugus'' ("areca nut ''tamu''") among the Yakan people and ''kimes a datu'' ("[rice clenched] in the hand of the "datu") among the Maranao people. *'''Hellu''' – a somewhat diagonal elongated version from the Tausug people. It is very rare and isn't anymore used to cook rice. It may be the same pattern named as ''bayubayo'' by Spanish sources. *'''Kambing''' – literally "goat-like". A Yakan version similar to the Cebuano ''minanok'', but it has additional details that make it resemble a goat instead of a chicken. [[File:Organic packing rice cebu 2017 wrapping of food.jpg|thumb|''Kinasing''-style ''pusô'' from Cebu]] *'''Kinasíng''' – literally meaning "heart-like". This version is shaped like an elongated octahedron. It is woven from two strands with the loose ends emerging from the top where the base of the fronds also emerge. It is the most common version found in Cebuano-speaking regions, including Cebu, Camiguin, Northern Mindanao, and Sarangani. *'''Kumò''' – a two-strand version from Samar woven to resemble a clenched fist. Like the ''binosa'', they are often used solely as offerings. *'''Manan-aw''' – a rare version found in Cebu. "Manan-aw" is the local Cebuano common name of the moon orchid (''Phalaenopsis amabilis''). This variant is named after its resemblance to its flowers. It is very large, even larger than ''pinawikan'', and is made with eight strips. *'''Minanók''' – literally "chicken-like". A version from Taptap, Cebu that is shaped like a chicken. It is used as a ritual offering. Also known as ''lánggam'' ("bird"), not to be confused with ''langgám'' in Tagalog. *'''Pat bettes''' – literally "cow hooves". A triangular pyramid-shaped version, very common among the Tausug people. It has four corners at the base, and three corners on each side meeting to a point. *'''Pinagbutasan''' – probably the same version used in the ''pagbutas'' funerary ritual described by Spanish sources. Although modern folk etymology attribute the origin of its name to a story about a datu who married a second wife and was abandoned by his first wife after he offered her the smaller portion of the ''pusô'' he had cut in half. It is triangular in shape with the leaf base and the loose ends emerging out at one point. *'''Pinawikan''' – literally meaning "sea turtle-like". Also known as ''binadbaranay'' ("unraveling"), ''pinagi'' (ray-like), and ''binalek'' ("returned"). It is a large version made with four strands whose loose ends are woven back into the other strands. It is commonly found in Cebu and Negros Oriental. *'''Pudol''' – also ''tinigib'' or ''dumpol'', meaning "cut off". Resembles ''kinasing'' and is woven similarly, but the pointed tip at the bottom is flattened. It is also known as ''buwah pagung'' ("nipa palm fruit") among Sama-Bajau, and ''tamu sibulyas'' ("onion ''tamu''") in Tausug. *'''Pusô''' - the glutinous rice (known as ''pilit'' in various Visayan languages) is woven in young nipa palm leaves in the ''tinigib'' (chisel-shape) style which is often made in pairs that are tied together. This is then boiled in ''tam-is'' which is the freshly gathered unfermented sweet nipa palm sap called ''tuba sang nipa'' (that is sometimes pre-boiled to prevent immediate fermentation upon gathering it and produces a reddish-brown solution). The finished product is a sweet sticky reddish-brown rice cake with the nipa palm leaves also becoming reddish-brown in color, and the tam-is becoming a thick reddish-brown syrup which becomes the ''latik na tuba'' (nipa palm syrup) served with the dish. Unlike most other pusô variants, this one is considered a ''kakanin'', a snack or dessert that can be eaten alone instead of being a replacement for plain rice which is used to compliment a main dish. It originates from the municipality of Panay, Capiz. *'''Tamu Bawang''' – literally "garlic ''tamu''". A Tausug version that resembles the Cebuano ''kinasing'', except that the loose ends emerge from one of the corners in the center, and not at the ends. *'''Tamu Buyung Kambing''' – literally "goat's scrotum ''tamu''". A Yakan version shaped like two small pouches merging in the middle. *'''Tamu Duwa Susu''' – literally "two nipples ''tamu''". A Yakan version named for the two corners on its upper side. *'''Tamu Pinad''' – the most common version used by Tausug people for Hari Raya festivities. The name means "diamond-shaped ''tamu''" because it has a flattened diamond shape. It is the most similar to Indonesian ''ketupat''. *'''Tamu Sumbay''' – a Yakan version that resembles a basket called ''sumbay''. It has a wide base and a narrow top, somewhat resembling a woman's handbag. *'''Tamu Tempipih''' – a Yakan version named after a similarly shaped basket. It resembles the Tausug ''pinad'' with one corner cut off. *'''Tinumpei''' – a complex version from the Yakan people similar to the ''binangkito'', except that the points are flattened, making it look like a four-pointed star. The name refers to the ''tumpei'', a traditional bag used by Yakan farmers. It may possibly be the same pattern named as ''binitoon'' by Spanish sources among Visayans. *'''Ulona a babak''' – a version from the Maranao people identical in construction to the {{lang|pam|patupat}} but isn't used to hold sweetened rice. The name literally means "pillow of the monkey". It may also be the ''tambong'' and ''binairan'' versions mentioned by Spanish sources. ==History== {{See also|Suman (food)#Suman wrapping}} Leaf-wrapped dishes are one of the earliest native Filipino food described by the Spaniards when they arrived in the Philippines. The first recorded mention of rice cooked in leaves is by Antonio Pigafetta who wrote in 1525 of a Visayan meal of rice and millet wrapped in leaves served with roast fish.<ref name="Nocheseda2011"/>

There are six main accounts of ''pusô'' among Visayans published in ''Vocabularios'' (dictionaries) of Spanish priests during the Spanish colonial period of the Philippines. Their authors often describe numerous variants varying by shape and weaving patterns, ranging from simple geometric shapes to complex shapes imitating objects or animals. But without illustrations, it is hard to imagine what they looked like, much less how they were made. Nevertheless, they give a glimpse of how complex the traditional ''pusô'' were during the pre-Hispanic period, although some of these forms have now been lost.<ref name="Nocheseda2011"/> [[File:Pusô.jpg|thumb|A pile of ''pusô'' being sold in Cebu]] Fray Mateo Sánchez, a Jesuit priest stationed in Dagami, Leyte, is the first to describe ''pusô'' by name (as "''poso''") in his ''Vocabulario de la lengua Bisaya'' (1615–1617). He describes it as being made by women. He also lists fourteen types of ''pusô''. They include ''tambong'', which was flat and rectangular; ''binairan'', brick-shaped like a whetstone; and ''bayobayo'', which was cylindrical-shaped like a small pestle. He also describes others that are even more intricately shaped, like ''cumol sin datu'', shaped like a clenched fist; ''linalaqui'', shaped like male genitalia; ''binabaye'', shaped like breasts; ''sinaop'', shaped like two hands clasped together; ''tinicod'', shaped like the heel of the foot; ''linangbay'' or ''linambay'', shaped like a crab; ''binitoon'', shaped like a star; ''bung̃an gapas'', shaped like a kapok fruit; ''binabao'' or ''pinavican'', shaped like a turtle shell; and ''ynamo'' or ''inamo'', shaped like a monkey's head.<ref name="Nocheseda2011"/>

Alonso de Méntrida in his ''Diccionario de la lengua Bisaya, Hiligueina y Haraya de la Isla de Panay'' (1618) describes six kinds of ''pusô'' among the Cebuano, Ilonggo and Karay-a people of Panay. His list repeats some of those mentioned by Sánchez. He includes ''poso nga linalaque'', which he describes as "''esquinado''" ("angular"); ''poso nga pinaouican'', shaped like a turtle; ''poso nga binouaya'', shaped like a crocodile; ''poso nga ibaiba'', shaped like an ''iba'' (rice basket or jar); ''poso nga galangan'', shaped like ''galangan'' (star fruit); and ''poso nga paholan'', shaped like the small piece of wood worn around the waist by fishermen to attach fishing lines on.<ref name="Nocheseda2011"/>

Francisco Ignacio Alcina also described the Visayan "''posos''" in his ''Historia de las islas e indios de Bisayas'' (1668). He described them as a ritual offering during the ''pagabo'' or ''saragunting'' ritual, a ''paganito'' animistic ritual to the ''diwata'' (spirit) of the fireplace. He notes that once consecrated to the ''diwata'' spirits, the "''posos''" are left alone and never opened. Like Sánchez, he describes different types of ''pusô'', namely the ''linangang'', woven with almost white coconut leaves in the shape of a small bird; and ''ginawig'', woven into the shape of a large hen.<ref name="Nocheseda2011"/>

[[File:MuseumFilipinojf9956 19.JPG|thumb|''Minarigay'', a woven rice container used in harvest rituals of the Maranao people]] Another ceremony that uses ''pusô'' described by Alcina is the ''pagbutas'', which was done after a burial ceremony of the dead. The relatives and friends of the deceased would weave a ''pusô'' and tie them all together in a large plate of water. The ''daitan'' shaman would then cut each ''pusô'' away while praying, signifying the separation of the living from the recently departed.<ref name="Nocheseda2011"/>

Juan Jose Delgado, another Jesuit priest stationed in Guiguan (modern Guiuan), Samar, writes about taking ''pusô'' with him on trips to the forest to cut wood in his ''Historia general, sacro-profana, politica y natural de las Islas del poniente llamadas Filipinas'' (1751). He praised the way it kept the rice fresh longer. He also mentions how the ''pusô'' is cooked with meat inside in large cauldrons called ''baon''. Though he does not name them, he also describes numerous variations of the weaving patterns, ranging from round, square, or rectangular-shaped. He also remarks upon the skill in weaving even among children who make the pouches, likening their creations to the Gordian knot.<ref name="Nocheseda2011"/>

In the late 19th and early 20th century ''Vocabularias'', there are only brief mentions of ''pusô''. Juan Félix de la Encarnacion in 1885 describes ''pusô'' as a kind of pouch filled with rice. Although he does also mention ''pinaoican'' and ''pinapagan'' as separate dishes. Antonio Sanchez de la Rosa in his ''Diccionario español-bisaya para las provincias de Sámar y Leyte'' (1914) lists ''pusô'' under ''lambay'' and ''langbay'', the modern Waray name for ''pusô'' derived from the "crab" version that Sánchez described three centuries earlier. He describes it as being a "''bolsa de figura de corazon''" ("heart-shaped pouch") used to cook rice or rice in coconut milk.<ref name="Nocheseda2011"/>

==Similar dishes== ''Pusô'' is related to similar dishes in other rice-farming Austronesian cultures, like the Indonesian ''ketupat'', although the latter refers strictly to the diamond or triangular-shaped variants. ''Ketupat'' are also woven differently, the leaf base and the loose leaf strands do not exit at the same point, as in most Filipino ''puso''. They are also popularly associated with Eid al-Fitr like the ''tamu'' of Muslim Filipinos. ''Ketupat'' somewhat resemble the ''tamu pinad'' version among Muslim Filipinos the most, which are shaped like a flattened diamond, although they are also woven differently.<ref name="Kompas">{{cite news| title=Tipat Cantok, Kuliner Khas Bali yang Tak Membosankan| author=Sri Lestari | date=January 20, 2015 | newspaper=Kompas.com |url=http://travel.kompas.com/read/2015/01/20/173200627/Tipat.Cantok.Kuliner.Khas.Bali.yang.Tak.Membosankan |language=id |access-date=January 22, 2015}}</ref> In Hindu Bali, a similar diamond-shaped variant called the ''ketipat'' or ''tipat'' is used as an offering to the rice goddess Dewi Sri.<ref name="Lebumfacil2012"/>

An octahedron-shaped version called ''atupat'' was also found in pre-colonial Guam, before the ancient rice cultivation in the island was replaced by corn brought by the Spanish.<ref name="cunn"/><ref name="Hunter-Anderson1995">{{cite journal |last1=Hunter-Anderson |first1=Rosalind |last2=Thompson |first2=Gillian B. |last3=Moore |first3=Darlene R. |title=Rice As a Prehistoric Valuable in the Mariana Islands, Micronesia |journal=Asian Perspectives |date=1995 |volume=34 |issue=1 |pages=69–89 |jstor=42928340 }}</ref>

==See also== {{Portal|Food|Philippines}} * Balisungsong * Binalot *Suman * Lamban * Lontong * Oko-oko * Pastil * Zongzi

==References== {{reflist|40em}}

==Further reading== {{Glutinous rice dishes}} {{Filipino food}} {{Rice dishes}}

{{DEFAULTSORT:Puso}} Category:Glutinous rice dishes Category:Vegetarian dishes of the Philippines Category:Rice cakes