Corn or rice bran; i.e., a very fine residue as a result of pounding rice or grinding corn.
Bran includes a fine flour residue when the grains are crushed. Corn bran is stirred into boiling water with sugar added to make a cornmeal gruel. At the end of the winnowing process, rice is slowly and gently winnowed, tayab, to separate out rice bran from the rice kernels on the winnowing basket. It is collected and placed in a cooked-rice storage basket, hū'up, or uncooked rice basket, ulbung, for storage. It is used as pig feed, as described below. Rice bran from newly harvested rice is roasted and eaten as a snack food.