A spatula.
There are two kinds. A shorter one, about 28 cm. long, with a flat blade about 16 cm. long, used for stirring, frying or roasting foods in a frying pan, for skimming off froth from boiling food such as rice or meat, and for dishing out solid foods such as cooked rice, hinamal, or corn meal mush, inūhul. A longer one, about 35 cm. long with a flat blade about 23 cm. long, is used for mixing glutinous rice with yeast in making rice beer.