Bang Bang Pasung

Since I started blogging about the Tausug recipes my mom is always the first reference I ask before I go anywhere to find additional information about the topic. It is because I considered her as an expert cook for Tausug dishes.

After few weeks I didn’t write anything about recipe, there is an idea came to my mind to change the topic from sea food to confectionery and dessert. Enable to continuously revealing the secret of Tausug food. It is a culture of the Tausug during wedding ceremony to serve the guest with bangbang (confectionery) and coffee or juice before they proceed to eat rice and other dishes. Among the confectioneries serve on the table is bangbang Pasung.

Bangbang Pasung has a cone like shaped made from flour, rice flour and sometimes cassava. This bangbang can be found almost in all coffee shops (Kahawahan) in downtown Jolo and other places where the Tausug residing. It can also be found early in the morning sell in any stores in the Tausug community. Sometimes there are Tausug children roaming around the community to sell this type of confectionery.

The origin of bangbang Pasung is unknown to most Tausug. Lately, while searching for term pasung on the net I encountered information about it on Wikipedia written in Malay language – “KUIH TEPUNG PASUNG” (Flour Cake Pasung). As I read the title, I thought it was from Malaysia were this confectionery originated. However as I read further the information I found that their Bangbang Pasung is filled with coconut (Hinti), whereas the typical Tausug pasung doesn’t filled with coconut according to a Tausug bangbang maker. Still the origin of this bangbang is vague.

In my opinion, the origin of name Pasung is taken from the attribute of the stick which is use as a fastener on the side of the cone shape made from banana leaves. Pasung means according to Kamus Laman Mini to handcuff; stocks, shackles, fetters. This definition is the same on the Tausug understanding of the term Pasung.

If to base our discussion on the above definition of Pasung we can conclude that Pasung is originally a confectionary of people in Nusantara particularly Sulu, Malaysia and Indonesia, because the definition of Pasung is shared not only by Sulu and Malaysia but as well as Indonesia.

Whatever it is, the important I will tell you on how to make it so that you can experience the yummy taste of confectionary shackled by a bamboo stick.


1 kg. All purpose Flour

½ kg. Brown Sugar / Melaka Sugar

1 coconut – produce 2 liters of coconut milk

1 liter of water


Banana leaves

Bamboo/broom stick


Put a fastener on the side of banana cone shape.

Level the mouth of banana cone shape with knife or scissor.

Pour the all purpose flour to a basin

Produce 2 liters of coconut milk

Dissolve the brown sugar with coconut milk or water in small basin. Pulverize the sugar with hand.

Sift the dissolved brown sugar to a basin with flour

Pour the remaining coconut milk to a basin with flour

Liquefy the flour with coconut milk and dissolved brown sugar until it easily to pour to a cone shape. If the admixture isn’t easily to pour add more water to the basin.

Steam the filled banana cone shape on the steamer.

If the admixture goes above half inches from the mouth of a cone shape, the pasung is already cooked.

To make a banana cone shape

Tear 12 X 6 inches of banana leaves and make it a cone shape. Make sure the bottom of banana cone shape is close.

To check it pours the water into banana cone shape and make sure the water permeates slowly.