• Description

Vernacular Names: tapilan

Parts utilized as vegetable and availability: pods, seeds (immature and mature)

Cultivated/Foraged: planted

Market presence of vegetable:marketed

Habitat: farm; open areas

Availability: all year round; May; summer

Other uses: mixed with glutinous rice; for flavoring, intercrop

Dishes:sautéed, ginataan, bulanglang

Bulanglang na Tapilan

(Tapilan Stew)
Brgy. Antipolo, San Pascual, Batangas

Ingredients

• ½ cup rice beans or tapilan (Vigna umbellata)
• 1 pc small papaya, peeled and sliced into thin pieces (Carica papaya)
• 1 thumb ginger or luya, crushed
• salt
• seasoning

Procedure

1. Boil tapilan seeds in water with ginger.
2. When tapilan seeds have imbibed water and are soft, add papaya.
3. Season with salt and optional seasoning.
4. Add more water if needed, to maintain a thick but soupy consistency.
5. Cook for 5 minutes more.