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“While I’m not Tausug, I fell in love with Tausug culture and cuisine through him and his family,” Cielo told Rappler. “It reminded me of the bilo-bilo I used to help my mom prepare as a child. I recall how addicted I was to these chewy and sticky rice balls that I would purposely fish them out of the guinatan just to eat them on their own. I grew up in an Ilocano household in Bulacan where kakanin was a staple for merienda, dessert and at fiestas,” she said.
“I was able to infuse local flavors into the chewy rice cakes and come up with Putli Mandi variants as colorful and vibrant as Tausug culture,” Cielo said. “We’d like people in Manila, especially the younger generation, to find Tausug and Mindanaoan cuisine bold, exciting, approachable, and worth trying. And I believe we’re accomplishing that with our unique kakanin.”Sajid and Cielo have always worked as a team. Back then, she would manage his monument projects, handling the finances and documentation, so he could focus on his sculptures and creative process.
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