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Moche (food)
Moche (also spelled mochi or muchi; ) are Pampangan glutinous rice balls with a bean paste filling. Made from '' galapong'' (ground-soaked glutinous rice) and filled with mung- or red bean paste, it is shaped into balls or ovals. ''Bukayo'' (caramelised grated coconut) may also be used. It is then boiled in water until it floats. It is then sprinkled with sesame seeds or crushed peanuts and served hot with a sauce made from sweetened coconut milk (''gata''). Despite the similarity in name and ingredients, ''moche'' is not derived from the Japanese ''mochi'' or '' muchi''. It is derived from ''buchi'' (or ''butsi''), the Chinese-Filipino version of ''jian dui''. Unlike Chinese ''buchi'', the surface of moche is not browned. This dessert is closely related to the Tagalog '' mache'' and Cebuano '' masi''. See also *Kakanin * Palitaw *Sapin sapin Sapin-sapin is a layered glutinous rice and coconut dessert in Philippine cuisine. It is made from rice flour, coconut milk, su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Desserts
This is a list of Filipino desserts. Filipino cuisine consists of the food, preparation methods and eating customs found in the Philippines. The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American influences adapted to indigenous ingredients and the local palate. "Philippine Cuisine." . Accessed July 2011. Philippine desserts  [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice Desserts
Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also have floppy ears, variations to coat color, a smaller brain, and a shorter muzzle. Other traits may include changes in the endocrine system and an extended breeding cycle. These animal traits have been claimed to emerge across the different species in response to selection for tameness, which was purportedly demonstrated in a famous Russian fox breeding experiment, though this claim has been disputed. Other research suggested that pleiotropic change in neural crest cell regulating genes was the common cause of shared traits seen in many domesticated animal species. However, several recent publications have either questioned this neural crest cell explanation or cast doubt on the existence of domestication syndrome itself. One recent publicati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sapin Sapin
Sapin-sapin is a layered glutinous rice and coconut dessert in Philippine cuisine. It is made from rice flour, coconut milk, sugar, water, flavoring, and coloring. It is usually sprinkled with latik or grated coconut among other toppings. The dessert is recognizable for its layers, each colored separately. The name originates the Tagalog word which means "underlayer or cushioning (e.g. a blanket sheet, compare with Cebuano ). When reduplicated as , it means "having several layers". See also *Kue lapis *Khanom chan *Maja blanca ''Maja blanca'' () is a Filipino dessert with a gelatin-like consistency made primarily from coconut milk. Also known as coconut pudding, it is usually served during '' fiestas'' and during the holidays, especially Christmas. Description ''Ma ... References Glutinous rice desserts Philippine desserts Philippine rice dishes Coconut desserts Vegetarian dishes of the Philippines {{Philippines-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kakanin
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance. Types of rice cakes by region Types of rice cake include: Burmese Burmese cuisine has a variety of snacks and desserts called ''mont'' made with various types of rice, rice flour and glutinous rice flour. Sweet Burmese ''mont'' are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, fruit, etc.). Cambodian * Ansom chek is a banana leaf sticky rice cake. It is served all year long but it is most prevalent during Bun Pchum Ben or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Masi (food)
Masi or Maci or Macy (Hokkien zh, c= 麻糍, poj=môa-chî; Mandarin zh, c= 麻糍, p=mácí) is a dish of glutinous rice balls with a peanut and ''muscovado'' filling from Cebu, Philippines. It is made from sweetened '' galapong'' (ground-soaked glutinous rice) shaped into little balls with a filling of chopped roasted peanuts and ''muscovado'' or brown sugar. It is then boiled in water until it floats. It can also be steamed. It is traditionally sold wrapped in banana leaves. ''Masi'' can be modified to use different fillings, like chocolate or peanut butter. Coconut milk may also be used to give the dough a creamier flavor. ''Masi'' is sometimes anglicized as peanut rice balls. ''Masi'' is related to the Tagalog ''mache'' and the Kapampangan '' moche'', which are prepared similarly. See also *Kakanin *Palitaw *Sapin sapin * Tangyuan *Mochi A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cebuano People
The Cebuano people () are the largest subgroup of the larger ethnolinguistic group Visayans, who constitute the largest Filipino ethnolinguistic group in the country. They originated in the province of Cebu in the region of Central Visayas, but then later spread out to other places in the Philippines, such as Siquijor, Bohol, Negros Oriental, western and southern Leyte, western Samar, Masbate, and large parts of Mindanao. It may also refer to the ethnic group who speak the same language as their native tongue in different parts of the archipelago. The term ''Cebuano'' also refers to the demonym of permanent residents in Cebu island regardless of ethnicity. History The earliest European record of Cebuanos was by Antonio Pigafetta of the Magellan expedition. He provided some descriptions of their customs as well as samples of the Cebuano language. Ferdinand Magellan was killed in Cebu during the Battle of Mactan against the forces of Lapulapu. Later early Spanish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tagalog People
The Tagalog people are an Austronesian Ethnic groups in the Philippines, ethnic group native to the Philippines, particularly the Metro Manila and Calabarzon regions and Marinduque province of southern Luzon, and comprise the majority in the provinces of Bulacan, Bataan, Nueva Ecija, Aurora (province), Aurora, and Zambales in Central Luzon and the island of Mindoro. Etymology The most popular etymology for the endonym "Tagalog" is the term ''tagá-ilog'', which means "people from [along] the river" (the prefix ''tagá-'' meaning "coming from" or "native of"). However, the Filipino historian Trinidad Pardo de Tavera in ''Etimología de los Nombres de Razas de Filipinas'' (1901) concludes that this origin is linguistically unlikely, because the ''i-'' in ''ilog'' should have been retained if it were the case. De Tavera and other authors instead propose an origin from ''tagá-álog'', which means "people from the lowlands", from the archaic meaning of the noun ''álog'', meanin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jian Dui
''Jiandui'' or sesame balls are a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy after immediately being cooked. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively, sweet black bean paste, or red bean paste. Depending on the region and cultural area, ''jiandui'' are known as ''matuan'' () in North and Northwest China, ''mayuan'' () in Northeast China, and ''zhendai'' () in Hainan. Origin The origins of ''jian dui'' can be traced back to the Tang dynasty as a royal food in Chang'an, known as ''lüdui'' (). This food item was also recalled in a poem by the Tang poet Wang Fanzhi. With the southward migration of many peoples from central China since the An–Shi Rebellion, the ''jian dui'' was brought along and hence became part of southern Chinese cuisine. Acr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese-Filipino
Chinese Filipinos (sometimes referred as Filipino Chinese or Chinoy/Tsinoy in the Philippines) are Filipinos of Chinese descent with ancestry mainly from Fujian, but are typically born and raised in the Philippines. Chinese Filipinos are one of the largest overseas Chinese communities in Southeast Asia. Chinese immigration to the Philippines occurred mostly during the Spanish Philippines, Spanish colonization of the islands between the 16th and 19th centuries, attracted by the lucrative trade of the Manila galleons. During this era, they were referred as the Sangley, who were mostly the Hokkien-speaking Hoklo people, Hokkien people, who later became the dominant group within the Filipino-Chinese community.The Birth of Globalization: The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muchi
, also known as , is a type of soft confectionery made of pounded glutinous rice and eaten in Okinawa Prefecture. Muchi means "rice cake" in the Okinawan language, sometimes called "Casa Muchi" from the fact that it is wrapped in the leaves of shell ginger. After the muchi is seasoned with brown sugar, white sugar, purple yam and so on, it is wrapped and steamed. In December, it is eaten as a lucky charm for the prayer of health and longevity. Also, from the end of January to early February of the Gregorian calendar is the coldest season in Okinawa, and it is called “Muchibisa” over this period in Okinawan. “Families will prepare Muchi together, making dozens of individual ones called Kassa Muchi, and may even make a huge one, called Chikara Muchi, and eat the big one together. The Muchi treats are tied up in string and hung from the ceiling as pretty decorations in the house." The origin of the "Onimochi" is from a folktale of the main island of Okinawa. It was written ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
