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buti-buti  ( bu-ti bu-tî; Cuyunon [Palaweño] snack ) [n.] native poprice. The ampao (poprice) of Cuyo, Palawan. It is made with dehulled but unpolished native rice, usually with red or brown colored bran.  The grains are pan-roasted till they popped and become like pop-corn. Caramelized muscovado sugar is then added and mixed in the poprice as sweetener and binder and the caramel-coated poprice is molded by hands into small balls, about the size of a golf ball I found these packs of buti-buti in the stall of Pastor Abad in the public market of Roxas, Palawan. I thought the balls were crumbled popcorn. But when I took a closer look, I noticed the popping big kernels of rice. I couldn't believe that there is such kind of rice in the country with kernels that big. Unlike the popcorn, this native poprice is quite dense and the outer layer of popped kernel are leathery that it needs a lot of chewing to fully masticate it into a pulp and only then that you can savor the true t...

  (also spelled as ampaw ) ampaw – ( ám-paw ) [ n. ] puffed rice \pop-rice.  Home-made ampao is made of bahaw rice that is sun-dried and then fried to puff.  Special or commercialized ampao is processed using a long-tubular steel with a cover designed like that of a pressurized cooker, installed with a safety device that would prevent the lid from catapulting as soon as it is opened under high pressure. The rice grain and small amount of cooking oil are put into this cooker, covered tightly and cooked under heated pressure on a stove. After several minutes of heating and shaking, the lid of the pressurized cooker is loosened at once and the rice would pop aloud as soon as the pressure is released. The sudden release of pressure makes the rice grain to pop and become puffy as it enlarges the size of each grain in a snap.  The popped-rice is then blended with melted sugar or caramel. The sugar-coat...