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Pan De Coco
Pan de coco, literally "coconut bread" in Spanish, is a Filipino rich sweet roll that uses sweetened shredded coconut meat (''bukayo'') as filling. It is one of the most popular types of bread in the Philippines, usually part of the "Filipino bread basket" with the Filipino "spanish bread" and pan de sal, commonly served for breakfast or merienda. See also * Asado roll *Pandesal * Pan de monja (Monáy) * Queijadinha * Wingko *Serabi , , or is a traditional Bali–Java snack, similar to a pancake, made of a rice flour-based batter with coconut milk or coconut cream and shredded coconut as an emulsifier. Most traditional tastes sweet, as these pancake-like desserts are usu ... References Sweet breads Foods containing coconut Philippine breads Southeast Asian breads {{Filipino food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippines
The Philippines, officially the Republic of the Philippines, is an Archipelagic state, archipelagic country in Southeast Asia. Located in the western Pacific Ocean, it consists of List of islands of the Philippines, 7,641 islands, with a total area of roughly 300,000 square kilometers, which are broadly categorized in Island groups of the Philippines, three main geographical divisions from north to south: Luzon, Visayas, and Mindanao. With a population of over 110 million, it is the world's List of countries and dependencies by population, 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 Ethnic groups in the Philippines, diverse ethnicities and Culture o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asado Roll
Asado rolls, also called asado buns or baked siopao, is a Filipino bread roll filled with savory-sweet pork asado. It is similar to the asado siopao except it is baked (not steamed). The top can either be covered with an egg wash, bread crumbs, or sprinkled with sesame seeds. See also *Pan de coco Pan de coco, literally "coconut bread" in Spanish, is a Filipino rich sweet roll that uses sweetened shredded coconut meat (''bukayo'') as filling. It is one of the most popular types of bread in the Philippines, usually part of the "Filipino ... References Philippine breads Southeast Asian breads {{Filipino food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foods Containing Coconut
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Breads
Sweetbread is a culinary name for the thymus or pancreas, typically from Calf (animal), calf or lamb and mutton, lamb. Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture. They are often served as an appetizer or a main course and can be accompanied by a variety of sauces and side dishes. The etymology of the name is unclear. Description Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or heart sweetbread), typically from Calf (animal), calf () or lamb and mutton, lamb (). Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture. The "heart" sweetbreads are more spherical, while the "throat" sweetbreads are more cylindrical. As the thymus is replaced by fibrous tissue in older animals, only pancreatic sweetbreads come from beef and pork. Like other edible non-muscle from animal carcasses, sweetbreads may be categorized as offal, "fancy meat", ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serabi
, , or is a traditional Bali–Java snack, similar to a pancake, made of a rice flour-based batter with coconut milk or coconut cream and shredded coconut as an emulsifier. Most traditional tastes sweet, as these pancake-like desserts are usually eaten with , a golden-brown coconut sugar syrup in the Sundanese culinary tradition. However, another savoury version also existed that used fermented toppings. Different provinces in Indonesia have their own recipes corresponding to local tastes. History The history of is unknown, but these traditional snacks are commonly served as an offering in Javanese folk religion rituals as a symbol of gratitude towards God or the local deities of Java. This cultural tradition, still in practice, is called among the Pandalungan village community (the Madurese of Javanese descent) in Bondowoso ( eastern Java), called among the Javanese community in Yogyakarta (southern Java), and called the among the Javanese community in Pemalang (cen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wingko
Wingko, wiwingka or bibika, which is sometimes called wingko babat, wiwingka or bibika (rev. De voeding in Nederlands-Indië 1904), is a traditional Indonesian pancake-like snack made from coconuts. This '' kue'' is usually associated with Javanese cuisine. Wingko is a type of cake made mainly of coconut and other ingredients. Wingko is popular especially along the north coast of Java island. It is mostly sold by peddlers on trains, at bus, train stations, or in the producer's own shop. This might explain its popularity in Java as a gift to families upon returning from traveling. Wingko is typically a round, almost hard coconut cake that is typically served in warm, small pieces. Wingko is sold either in the form of a large, plate-sized cake or small, paper wrapped cakes. The most famous wingko is made in Babat. As its full name, wingko babat, suggests, wingko actually originated in Babat, a small district in Lamongan regency in East Java, near the border with the regency ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Queijadinha
Queijadinha is a custard tart which originated in Brazil. There are many types of "queijadinhas", but the traditional one is prepared with these main ingredients: grated coconut and cheese, sweetened condensed milk, sugar, butter and egg yolks. Queijadinhas are very common in bakeries and children's parties. Queijada de Sintra is a type of queijada pastry made in Sintra, Portugal. See also * Queijada - a similar Portuguese sweet * Cocada - another coconut-based confection popular in Latin America * List of Brazilian sweets and desserts Below is a list of sweets and desserts found in Brazilian cuisine. Brazilian cuisine has European, African and Amerindian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its contine ... References Brazilian desserts Cheese desserts Coconut desserts Milk desserts Portuguese confectionery Custard tart {{Portugal-dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pan De Monja
Monay, also known as pan de monja, is a dense bread roll from the Philippines made with all-purpose flour, milk, and salt. It has a characteristic shape, with an indentation down the middle dividing the bread into two round halves. It is a common humble fare, usually eaten for ''merienda'' with cheese or dipped in hot drinks. It is one of the most basic bread types in the Philippines and is sometimes known as the "mother of all Filipino breads" as it can be modified to give rise to various other bread types. Etymology The name ''pan de monja'' means "cloistered nun's bread". This evolved into the colloquial name ''pan de monáy'' or simply ''monáy'' in Filipino. Description Monay is made with all-purpose flour or bread flour dough, mixed with milk (usually powdered milk), yeast, egg yolks, and a small amount of salt, sugar, and butter. The dough is kneaded into a ball and allowed to rest for a couple of hours until the dough doubles in size. It is then rolled into a cylinde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pandesal
Pandesal, also written as pan de sal (, lit. "salt bread"), is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt. Description ''Pandesal'' is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (''bastón'', Spanish for "stick") which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked. It is most commonly served hot and may be eaten as is, or dipped in coffee, '' tsokolate'' (hot chocolate), or milk. It can also be complemented with butter, margarine, cheese, jam, peanut butter, chocolate spread, or other fillings like eggs, sardines and meat. Its taste and texture closely resemble those of the Puerto Rican ''pan de agua'' and the Mexican '' bolillos''. Contrary to its name, ''pandesal'' tastes slightly sweet rather than salty. Most bakeries produce ''pandesal'' in the morning for breakfast consumption, though som ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Roll
A sweet bread roll, roll or sweet bun refers to any of a number of sweet, baked, Baker's yeast, yeast-Leavening agent, leavened breakfast or dessert foods. They may contain spiced bun, spices, nut roll, nuts, fruit bun, candied fruits, etc., and are often Glaze (cooking technique), glazed or topped with icing (food), icing. Compared to regular bread dough, sweet roll dough generally has higher levels of sugar, fat, eggs, and yeast. They are often round, and are small enough to comprise a Serving size, single serving. These differ from pastries, which are made from a wheatpaste, paste-like batter (cooking), batter; from cakes, which are typically unleavened or chemically leavened; and from doughnuts, which are Deep frying, deep fried. Refrigerated ready-to-bake sweet roll dough is commercially available in grocery stores. Sweet rolls are sometimes iced and/or contain a sweet filling. In some traditions, other types of fillings and decoration are used, such as cinnamon, marzipan, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Señorita Bread
Señorita bread, also known as Spanish bread or ''pan de kastila'', is a Filipino bread roll characteristically oblong or cylindrical in shape with a traditional sweet filling made of breadcrumbs, butter or margarine, and brown sugar. It is usually yellowish in color due to the use of eggs and butter. The exterior is sprinkled with breadcrumbs. It is one of the most popular types of bread in the Philippines, usually part of the "Filipino bread basket" with the pan de coco and pan de sal, commonly served for breakfast or ''merienda''. Despite the name, it does not originate from Spain and has no relation to the Spanish '' pan de horno'' (also called "Spanish bread"). Description Señorita bread is made similarly to pandesal except for the addition of eggs and butter. It is also similar to the Filipino '' ensaymada'', except it is rolled in a different way. Its distinctive aspect is the sweet filling, which is traditionally made from butter (or margarine) mixed with breadcrum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bukayo
''Bukayo'' is a Filipino dessert made from sweetened coconut strips. It is traditionally made by simmering strips or shredded bits of young, gelatinous coconut (''buko'') in water and ''sinuklob'', which is sugarcane muscovado melted into a chewy caramel-like consistency. Dryer versions of ''bukayo'' with a crumbly texture are known as ''bocarillo''. ''Bukayo'' can be eaten on its own, usually rolled into little balls. It can also be used as a garnish and filling for other desserts, most notably for '' pan de coco, moche,'' and '' sinudlan empanada''. ''Bukayo'' is also spelled as ''bucaio'', ''bucayo'', ''bokayo'', ''bukhayo'', or ''bukayu'' in other regions. During the Spanish rule of the Philippines, it was known as ''conserva de coco'' ("coconut preserve") in Spanish. It is also known as ''hinti'' in Tausug. Peanut brittle Brittle is a type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
