|
Biko (food)
''Biko'', also spelled ''bico'', is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and sticky rice. It is usually topped with '' latik'' (either or both the coconut curds or the syrupy caramel-like variant). It is a type of ''kalamay'' dish and is prepared similarly, except the rice grains are not ground into a paste. They are also sometimes packaged and sold as '' suman''. It is also known as ''inkiwar'' ''in'' Ilocano Northern Luzon and ''sinukmani'' or ''sinukmaneng'' in the Southern Luzon area. In the Muslim regions of the Philippines, it is known as ''wadjit'' in Tausug; ''wadit'' in Maranao; and ''wagit'' in Maguindanao. A notable variant is '' puto maya'' in Cebuano-speaking regions of the Philippines. It is usually made from purple glutinous rice (called ''tapol'') soaked in water, drained and then placed into a steamer for 30 minutes. This rice mixture is then combined with coconut milk, salt, sugar and ginger juice and returned t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latik
''Latík'' () refers to two different coconut-based ingredients in Filipino cuisine. In the Visayan region it refers to a syrupy caramelized coconut cream (coconut caramel) used as a dessert sauce. In the northern Philippines, it refers to solid by-products of coconut oil production (coconut curds), used as garnishing for a variety of desserts. Visayan ''Latik'' ''Latík'' in its original sense in the Visayan languages literally means 'syrup' (equivalent to ''arnibal'' in Hiligaynon). It can refer to any type of thick sweetened liquids including jam. In the most common usage, however, ''latik'' means a syrupy condiment derived from reducing coconut milk and sugar. It is used much in the same way as syrup, in dishes like ''kalamay'' and '' suman''. It is usually Anglicized as "coconut caramel." A commercial version of the Visayan ''latik'' is marketed internationally as coconut syrup, although it should not be confused with coconut sugar derived from coconut sap. Tagalog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maranao Language
Maranao (; Jawi Script, Jawi: ), sometimes spelled as Maranaw, Meranaw or Mëranaw, is an Austronesian languages, Austronesian language spoken by the Maranao people in the provinces of Lanao del Sur and Lanao del Norte and their respective cities of Marawi and Iligan City, Iligan located in the Philippines, as well found also in Sabah, Malaysia. It is spoken among the Moro people, Moros within the Bangsamoro Autonomous Region in Muslim Mindanao. It is more closer to Iranun language, Iranun than to Maguindanao language, Maguindanao within the Danao languages, Danao subgroup. Distribution : Maranao is spoken in the following provinces of: • Entire Lanao del Sur and Lanao del Norte • Northwestern municipalities of Maguindanao del Norte: Barira, Buldon, Parang, Maguindanao del Norte, Parang, Matanog, Sultan Mastura, and Sultan Kudarat, Maguindanao del Norte, Sultan Kudarat • Northwestern municipalities of Cotabato: Alamada, Banisilan, Carmen, Cotabato, Carmen, Lib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Desserts
The coconut tree (''Cocos nucifera'') is a member of the palm tree family (biology), family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a Nut (fruit), nut. Originally native to Central Indo-Pacific, they are now ubiquitous in coastal tropical regions and are a cultural icon of the tropics. The coconut tree provides food, fuel, cosmetics, folk medicine and building materials, among many other uses. The inner flesh of the mature seed, as well as the coconut milk extracted from it, forms a regular part of the diets of many people in the tropics and subtropics. Coconuts are distinct from other fruits because their endosperm contains a large quantity of an almost clear liquid, called "coconut water" or "coconut juice". Mature, ripe coconuts can be used as edible seeds, or processed for Coconut oil, oil and Coconut milk, ... [...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] |
Philippine Rice Dishes
The Philippines, officially the Republic of the Philippines, is an archipelagic country in Southeast Asia. Located in the western Pacific Ocean, it consists of 7,641 islands, with a total area of roughly 300,000 square kilometers, which are broadly categorized in three main geographical divisions from north to south: Luzon, Visayas, and Mindanao. With a population of over 110 million, it is the world's twelfth-most-populous country. The Philippines is bounded by the South China Sea to the west, the Philippine Sea to the east, and the Celebes Sea to the south. It shares maritime borders with Taiwan to the north, Japan to the northeast, Palau to the east and southeast, Indonesia to the south, Malaysia to the southwest, Vietnam to the west, and China to the northwest. It has diverse ethnicities and a rich culture. Manila is the country's capital, and its most populated city is Quezon City. Both are within Metro Manila. Negritos, the archipelago's earliest inhabitants, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latík
''Latík'' () refers to two different coconut-based ingredients in Filipino cuisine. In the Visayan region it refers to a syrupy caramelized coconut cream (coconut caramel) used as a dessert sauce. In the northern Philippines, it refers to solid by-products of coconut oil production (coconut curds), used as garnishing for a variety of desserts. Visayan ''Latik'' ''Latík'' in its original sense in the Visayan languages literally means 'syrup' (equivalent to ''arnibal'' in Hiligaynon). It can refer to any type of thick sweetened liquids including jam. In the most common usage, however, ''latik'' means a syrupy condiment derived from reducing coconut milk and sugar. It is used much in the same way as syrup, in dishes like ''kalamay'' and '' suman''. It is usually Anglicized as "coconut caramel." A commercial version of the Visayan ''latik'' is marketed internationally as coconut syrup, although it should not be confused with coconut sugar derived from coconut sap. Tagalog ... [...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] |
Espasol
''Espasol'' is a chewy and soft, cylinder-shaped Filipino rice cake. It is made from glutinous rice flour cooked in coconut milk and sweetened coconut strips and, afterwards, dusted or coated with toasted rice flour. Originating from the province of Laguna, it is traditionally sold during the Christmas season. Nowadays, espasol can be found on major thoroughfares, street stores, and bus stops in and near Laguna. It can also be found in specialty stores and pasalubong ''Pasalubong'' (Tagalog language, Tagalog, " omethingfor when you welcome me") is the Filipino people, Filipino tradition of travellers bringing gifts from their destination to people back home. ''Pasalubong'' can be any gift or souvenir br ... centers in and near Laguna. See also * Baye baye * Puto bumbong References Philippine desserts Rice pudding Philippine rice dishes Culture of Laguna (province) Foods containing coconut Rice cakes Vegetarian dishes of the Philippines {{Philippines- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pandan Leaf
Pandan may refer to: Plants *''Pandanus'', a genus of tropical trees, the screw-pines **''Pandanus amaryllifolius'', a tropical plant used in Southeast Asian cuisine Places Brunei * Kampong Pandan, Brunei Malaysia * Pandan-Tebrau, a location in Johor, Malaysia * Pandan (federal constituency), represented in the Dewan Rakyat Philippines *Pandan, Antique, a municipality in the Philippines * Pandan, Catanduanes, a municipality in the Philippines * Pandan, Angeles, a barangay in Angeles, Philippines *Pandan Islands, two islands part of Sablayan, Occidental Mindoro, Philippines *Pandan Niog, a barangay in Pangutaran, Sulu, Philippines *Pandan, a barangay in Real, Quezon, Philippines *Pandan, a barangay in Caoayan, Ilocos Sur, Philippines *Pandan, a barangay in Cabusao, Camarines Sur, Philippines Singapore * Pandan Gardens, a housing estate in Jurong East, Singapore * Pandan Reservoir, a reservoir in Singapore * Selat Pandan, a strait south of Singapore's main island *Pandan, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Purple Yam
''Dioscorea alata''also called ube (), ubi, purple yam, or greater yam, among many other namesis a species of yam (a tuber). The tubers are usually a vivid violet-purple to bright lavender (hence the common name), but some range from creamy-white to plain white. It is sometimes confused with taro and the Okinawa sweet potato (''Ipomoea batatas'' ' Ayamurasaki'), however ''D. alata'' is also grown in Okinawa. Its origins are in the Asian and Oceanian tropics. Some varieties attain to great size. A "Mambatap" greater yam grown in Maprik, East Sepik District, Papua New Guinea around 1939 was in length. Names Because it has become naturalized following its origins in Asia, specifically the Philippines, through tropical South America, and the southeastern United States, ''D. alata'' is referred to by many different names in these regions. In English alone, aside from purple yam, other common names include ten-months yam, water yam, white yam, winged yam, violet yam, Guyana arr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Al Dente
In cooking, al dente (, ; ) pasta or rice is cooked to be firm to the bite. The term also extends to firmly-cooked vegetables. In contemporary Italian cooking, it is considered to be the ideal consistency for pasta and involves a brief cooking time. ''Molto al dente'' is the Italian term for slightly undercooked pasta. When cooking commercial pasta, the al dente phase occurs right before the white of the pasta center disappears. Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice. Nutrition The American Diabetes Association says that al dente pasta has a lower glycemic index than pasta that is cooked soft. See also * Culinary arts * Food science * Molecular gastronomy Molecular gastronomy is the Science, scientific approach of cuisine from primarily the perspective of chemistry. The composition (Structural formula, molecular structure), properties (mass, viscosity, etc) and transformations (chemical reaction ... * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sikwate
''Tsokolate'' ( ), also spelled ''chocolate'', is a native Filipino thick hot chocolate drink. It is made from ''tabliya'' or ''tablea'', tablets of pure ground roasted cacao beans, dissolved in water and milk. Like in Spanish and Mexican versions of hot chocolate, the drink is traditionally made in a '' tsokolatera'' and briskly mixed with a wooden baton called the '' molinillo'' (also called ''batidor'' or ''batirol''), causing the drink to be characteristically frothy. ''Tsokolate'' is typically sweetened with a bit of ''muscovado'' sugar, and has a distinctive grainy texture. ''Tsokolate'' is commonly consumed at breakfast with traditional ''kakanin'' delicacies or ''pandesal'' and other types of traditional Filipino pastries. It is also popular during Christmas season in the Philippines, particularly among children. Names ''Tsokolate'' is also known as ''suklati'' in Kapampangan; ''sikulate'' in Maguindanao; and ''sikwate'' or ''sikuwate'' in Visayan languages. All are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
