Duman
Known as the “green gold” of Pampanga, this rare rice grain that ushers in the Christmas season for Kapampángans is so good and precious that a festival every December is celebrated for its harvest!
DÚMAN • (DOO-muhn)
green immature grains of a glutinous rice variety from Sta. Rita, Pampanga are toasted and flattened by pounding, and served as rice cakes or dessert toppings during Christmas.
Duman comes from a variety of red rice called lakatan malutu (malagkit in tagalog) that is only grown in the town of Santa Rita, Pampanga. It is only harvested during the cooler months of November-December and only found during the Christmas season.
The younger kernels of rice that don’t fall off the husks are colored green, which gives the final specific green color. These husks are beaten against a hard surface until they fall off. They are soaked in water, cooked for 3 minutes, and pounded. This rigorous process helps release the sweet oils and nuttiness of the rice. Later, the kernels are placed in a wooden barrel locally “asung” and pounded with thick poles for up to 3 hours.
Duman is rare and expensive due to its seasonality, limited production area, and rigorous production process, hence it is known as Pampanga’s “green gold.” It is fragrant and very similar to cereal. During Christmas, it is made into rice cakes, toppings for other delicacies or drinks such as hot chocolate or carabao’s milk, or eaten on its own as a snack.
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