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Pitsi-pitsî
Pichi-pichi, also spelled pitsi-pitsi, is a Filipino dessert made from steamed cassava flour balls mixed with sugar and lye. It is also commonly flavored with pandan leaves. It is served rolled in freshly grated coconut, cheese, or latik (coconut caramel) before serving. A similar dish to pichi-pichi is the putli mandi of the Tausug and Yakan people. It is prepared identically, and differs only in that it has a filling of sweetened coconut strips ('' hinti''). It is also similar to palitaw, except palitaw is made into thin flat cakes and is made with glutinous rice flour. Preparation The cassava is first peeled, grated, and washed. The grated cassava is then mixed with water, sugar, and lye and then the mixture is transferred into pans or molds which are then put in the steamer until the mixture is cooked and soft. The cooked pitsi-pitsi can then be rolled on freshly grated coconut or topped with grated cheese and latik. Some vendors add food coloring to the mixture prior to st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Cuisine
Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The styles of preparation and dishes associated with them have evolved over many centuries from a largely indigenous (largely Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippines
The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republika sang Filipinas * ibg, Republika nat Filipinas * ilo, Republika ti Filipinas * ivv, Republika nu Filipinas * pam, Republika ning Filipinas * krj, Republika kang Pilipinas * mdh, Republika nu Pilipinas * mrw, Republika a Pilipinas * pag, Republika na Filipinas * xsb, Republika nin Pilipinas * sgd, Republika nan Pilipinas * tgl, Republika ng Pilipinas * tsg, Republika sin Pilipinas * war, Republika han Pilipinas * yka, Republika si Pilipinas In the recognized optional languages of the Philippines: * es, República de las Filipinas * ar, جمهورية الفلبين, Jumhūriyyat al-Filibbīn is an archipelagic country in Southeast Asia. It is situated in the western Pacific Ocean and consists of around 7,641 islands t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palitaw
Palitaw (ᜉᜎᜒᜆᜏ᜔) (from ''litaw'', the Tagalog word for "float" or "rise") is a small, flat, sweet rice cake eaten in the Philippines. They are made from ''galapong'' - washed, soaked, and ground malagkit (sticky rice). After excess water is let out from the grinding process, scoops of the batter are rolled and flattened to a circular shape and cooked by dropping into boiling water; floating to the surface is an indication that they are done. Before serving, they are dipped in grated coconut, and presented with a separate mix of sugar and toasted sesame seeds. There are many different kinds of Palitaw including Chocolate Palitaw, which is made like a regular one but with an added flavor of chocolate. There are many small businesses in the industry that sell chocolate Palitaw. See also * Buchi *Mache * Masi * Moche * Pichi-pichi Pichi-pichi, also spelled pitsi-pitsi, is a Filipino dessert made from steamed cassava flour balls mixed with sugar and lye. It is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Desserts
The Philippines (; fil, Pilipinas, links=no), officially the Republic of the Philippines ( fil, Republika ng Pilipinas, links=no), * bik, Republika kan Filipinas * ceb, Republika sa Pilipinas * cbk, República de Filipinas * hil, Republika sang Filipinas * ibg, Republika nat Filipinas * ilo, Republika ti Filipinas * ivv, Republika nu Filipinas * pam, Republika ning Filipinas * krj, Republika kang Pilipinas * mdh, Republika nu Pilipinas * mrw, Republika a Pilipinas * pag, Republika na Filipinas * xsb, Republika nin Pilipinas * sgd, Republika nan Pilipinas * tgl, Republika ng Pilipinas * tsg, Republika sin Pilipinas * war, Republika han Pilipinas * yka, Republika si Pilipinas In the recognized optional languages of the Philippines: * es, República de las Filipinas * ar, جمهورية الفلبين, Jumhūriyyat al-Filibbīn is an archipelagic country in Southeast Asia. It is situated in the western Pacific Ocean and consists of around 7,641 islands t ... [...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 toasted desiccated coconut flakes. Traditional recipe of sapin-sapin calls for different flavors mixed in each layer such as ube halaya in the purple layer, jackfruit in the yellow or orange layer, but the white layer has no flavoring. The commercial version tends to have only food coloring and no added flavoring to reduce the cost. Etymology ''Sapin'' means "layers" while ''sapin-sapin'' means "layered" in the Ibanag language and the dessert is recognizable for its layers, each colored separately. Preparation Mix the glutinous rice flour and sugar in a large mixing bowl until it becomes smooth, together with the condensed milk, coconut milk, and vanilla extract. Then, divide the mixture into 3 parts. Add the mashed purple yam and ube extract on the first part along with th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 ''Maja blanca'' has the consistency of thick gelatine and a delicate flavor, and is creamy white in color. Etymology and history The dessert is the local Filipino adaptation of the Spanish dish ''manjar blanco'' (blancmange, literally "white delicacy"), but it has become distinct in that it uses very different ingredients, like coconut milk instead of milk or almond milk. The dish was most popular in Luzon, especially in Tagalog, Kapampangan, Pangasinense, and Ilocano cuisine. But it was also popular in the south, especially among Chavacano-speaking Zamboangueños. ''Maja blanca'' is also known as ''dudul'' in Ilocano; as well as ''maja blanca con maíz'', ''maja maíz'', or ''maja blanca maíz'' when corn kernels are used in the prepar ... [...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 sugar 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. But they can also be used as garnishing and fillings for other desserts, most notably for ''pan de coco'' and '' sinudlan empanada''. ''Bukayo'' is also spelled as ''bucaio'', ''bucayo'', ''bokayo'', ''bukhayo'', or ''bukayu''. 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 in the Philippines is also sometimes locally known as ''bukayo mani''. See also *Daral (food) ''Daral'', also known as ''darar'', is a Filipino dessert crêpe r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassava Cake
''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Though it is often called ''yuca'' in parts of Spanish America and in the United States, it is not related to yucca, a shrub in the family Asparagaceae. Cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. The Brazilian farinha, and the related ''garri'' of West Africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). Cassava is the third-largest so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Putli Mandi
Putli mandi, is a Filipino dessert steamed rice cake originating from the Tausug and Yakan people of Sulu. It is made from glutinous rice dough (though it can also be made with cassava) rolled into balls and filled with sweetened coconut strips ('' hinti''). It traditionally uses ''pulut'' glutinous rice which gives it a natural deep purple color, but it is also commonly dyed in modern versions. It is sprinkled with fresh grated coconut before serving. The name comes from Tausug ''putli'' ("princess") and ''mandi'' ("bath"). Putlimandi is similar to pichi-pichi but differs in that pichi-pichi does not normally have fillings. See also * Daral * Pichi-pichi * Cuchinta ''Puto cuchinta'' or ''kutsinta'' is a type of steamed rice cake ('' puto'') found throughout the Philippines. It is made from a mixture of tapioca or rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and st ... References Philippine desserts Philippine rice dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Coloring
Food coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used in both commercial food production and domestic cooking. Food colorants are also used in a variety of non-food applications, including cosmetics, pharmaceuticals, home craft projects, and medical devices. Purpose of food coloring People associate certain colors with certain flavors, and the color of food can influence the perceived flavor in anything from candy to wine. Sometimes, the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé cherries (which would otherwise be beige), but sometimes it is for effect, like the green ketchup that Heinz launched in 2000. Color additives are used in foods for many reasons including: * To make food more attractive, appealing, appetizing, and informative * Offset c ... [...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 sugar 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. But they can also be used as garnishing and fillings for other desserts, most notably for ''pan de coco'' and '' sinudlan empanada''. ''Bukayo'' is also spelled as ''bucaio'', ''bucayo'', ''bokayo'', ''bukhayo'', or ''bukayu''. 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 in the Philippines is also sometimes locally known as ''bukayo mani''. See also *Daral (food) ''Daral'', also known as ''darar'', is a Filipino dessert crêpe r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quezon
Quezon, officially the Province of Quezon ( tl, Lalawigan ng Quezon), is a Provinces of the Philippines, province in the Philippines located in the Calabarzon Regions of the Philippines, region on Luzon. Kalilayan was the first known name of the province. It was later renamed Tayabas. In honor of the former governor of the province who later became the second List of presidents of the Philippines, president of the Philippines and the first to be freely elected, Manuel L. Quezon, the province’s name was then changed to Quezon. Lucena, Philippines, Lucena, the provincial capital, seat of the provincial government, and the most populous city of the province, is governed independently from the province as a highly urbanized city. To distinguish the province from Quezon City, it is sometimes called Quezon Province. Quezon is southeast of Metro Manila and is bordered by the provinces of Aurora (province), Aurora to the north, Bulacan, Rizal, Laguna (province), Laguna and Batangas to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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