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Bibingka
''Bibingka'' (; ) commonly refers to a type of baked rice cake from the Philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack) especially during the Christmas season. It can also be used as a general term referring to other Filipino baked rice cakes products, for example, those made with cassava flour (''bibingkang cassava / bibingkang kamoteng kahoy''), glutinous rice (''bibingkang malagkit''), or plain flour. ''Bibingka'' is also found in East Timor and Christian communities in eastern Indonesia. Origins The shared origins of ''bibingka'' from the Philippines and Indonesia is widely acknowledged especially given that the Indonesian ''bibingka'' is from Eastern Indonesia, the regions closest to the Philippines with the most closely related cultures. Some authors have also proposed a connection between the Goan dessert '' bebinca'' (or ''bibik'') and the Southeast Asia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
BIBINGKA Rice Cakes
''Bibingka'' (; ) commonly refers to a type of baked rice cake from the Philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack) especially during the Christmas season. It can also be used as a general term referring to other Filipino baked rice cakes products, for example, those made with cassava flour (''bibingkang cassava / bibingkang kamoteng kahoy''), glutinous rice (''bibingkang malagkit''), or plain flour. ''Bibingka'' is also found in East Timor and Christian communities in eastern Indonesia. Origins The shared origins of ''bibingka'' from the Philippines and Indonesia is widely acknowledged especially given that the Indonesian ''bibingka'' is from Eastern Indonesia, the regions closest to the Philippines with the most closely related cultures. Some authors have also proposed a connection between the Goan dessert ''bebinca'' (or ''bibik'') and the Southeast Asian ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puto (food)
''Puto'' is a Filipino steamed rice cake, traditionally made from slightly fermented rice dough ('' galapong''). It is eaten as is or as an accompaniment to a number of savoury dishes (most notably, '' dinuguan''). ''Puto'' is also an umbrella term for various kinds of indigenous steamed cakes, including those made without rice. It is a sub-type of '' kakanin'' (rice cakes). Description ''Puto'' is made from rice soaked overnight to allow it to ferment slightly. Yeast may sometimes be added to aid this process. It is then ground (traditionally with stone mills) into a rice dough known as ''galapong''. The mixture is then steamed. The most common shape of the ''putuhán'' steamer used in making ''puto'' is round, ranging from in diameter and between deep. These steamers are rings made of either soldered sheet metal built around a perforated pan, or of thin strips of bent bamboo enclosing a flat basket of split bamboo slats (similar to a ''dim sum'' steamer basket). The co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Cake
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 and are particularly prevalent in Asia. 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, etc.). Cambodian * Ansom chek is a banana leaf sticky rice cake. It is served all year long but it is most p ... [...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 state, archipelagic country in Southeast Asia. It is situated in the western Pacific Ocean and consists of aro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutinous Rice
Glutinous rice ('' Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galapóng
Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia. It is called glutinous ( la, glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called ''sticky rice'', it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include ''japonica'', ''indica'' and ''tropical japonica'' strains. History In China, glutinous rice has been grown for at least 2,000 years. However, researchers believe that glutinous rice distribution appears to have been culturally influenced and closely associated with the early southward migration and distribu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salukara
''Salukara'' is a type of pancake of the Waray people in Eastern Samar, Philippines. It is made with galapong (or glutinous rice flour), coconut milk, sugar, and water, the same ingredients to make the cake called ''bibingka''. Traditionally ''tubâ'' (palm wine) is used as the leavening agent, giving the pancakes a slightly sour aftertaste, though standard baker's yeast can be substituted. They are cooked in a pan or clay pot traditionally greased with pork lard or lined with banana leaves. They are commonly eaten for breakfast and for ''merienda.'' See also * Daral (food) * Morón * Puto (food) * Kakanin * Serabi Serabi, also called surabi, srabi, also known in Thailand as '' khanom khrok'', is an Indonesian pancake that is made from rice flour with coconut milk or shredded coconut as an emulsifier. Most of traditional serabi tastes sweet, as the panc ... References External links {{Pancakes Philippine rice dishes Philippine desserts Pancakes Foods containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panyalam
''Panyalam'' or ''panyam'', is a traditional Filipino- Bangsamoro fried rice pancake. It is made with ground glutinous rice, '' muscovado'' (or brown sugar), and coconut milk mixed into a batter that is deep-fried. ''Panyalam'' originates from Mindanao and nearby islands. It is particularly popular among Muslim Filipinos, including among the Maguindanao, Maranao, Sama-Bajau, and Tausug people. It is commonly served during special occasions and religious holidays (notably during Hari Raya). It is also a traditional dish among native Christian and animist Lumad groups, like the Mansaka and non-Islamized communities of the Sama-Bajau. See also * Kue pinyaram * Kuzhi paniyaram * Tupig * Bibingka * Kakanin *Kumukunsi * List of pancakes *Lokot-lokot * Okoy *Palitaw *Pastil * Puto *Shakoy Shakoy ( Cebuano: ''syakoy''; Tagalog: ''siyakoy''; Hokkien: 炸粿; Pe̍h-ōe-jī: tsia̍h-kué), also known as ''lubid-lubid'' ("little rope"), is a traditional Filipino deep-fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, tropical Latin America, and West Africa, where coconuts were introduced during the colonial era. Coconut milk is differentiated into subtypes based on fat content. They can be generalized into coconut cream (or thick coconut milk) with the highest amount of fat; coconut milk (or thin coconut milk) with a maximum of around 20% fat; and coconut skim milk with negligible amounts of fat. This terminology is not always followed in commercial coconut milk sold in western countries. Coconut milk can also be used to produce milk substitutes (differentiated as "coconut milk beverages"). These products are not the same as regul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austronesian People
The Austronesian peoples, sometimes referred to as Austronesian-speaking peoples, are a large group of peoples in Taiwan, Maritime Southeast Asia, Micronesia, coastal New Guinea, Island Melanesia, Polynesia, and Madagascar that speak Austronesian languages. They also include indigenous ethnic minorities in Vietnam, Cambodia, Myanmar, Thailand, Hainan, the Comoros, and the Torres Strait Islands. The nations and territories predominantly populated by Austronesian-speaking peoples are sometimes known collectively as Austronesia. Based on the current scientific consensus, they originated from a prehistoric seaborne migration, known as the Austronesian expansion, from pre- Han Taiwan, at around 1500 to 1000 BCE. Austronesians reached the northernmost Philippines, specifically the Batanes Islands, by around 2200 BCE. Austronesians used sails some time before 2000 BCE. In conjunction with their use of other maritime technologies (notably catamarans, outrigger boats, lashed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kue Lapis
Kue lapis is an Indonesian , or a traditional snack of steamed colourful layered soft rice flour pudding. In Indonesian means "layers". This steamed layered sticky rice cake or pudding is quite popular in Indonesia, Suriname (where it is simply known as lapis) and can also be found in the Netherlands through their colonial links. Kue lapis is also very popular in neighbouring Malaysia, Singapore, and Brunei where it is called . Kue lapis was introduced by the Sino-Burmese to Lower Myanmar, where it is known as ''kway lapay'' () or ''kway lapaysa'' (). Ingredients and cooking method This snack usually consists of two alternating coloured layers, thus the name of the cake. The cake is made of rice flour, sago, coconut milk, sugar, salt, and food colouring. Popular food colouring includes green-coloured pandan and red frozen food colouring. It is common to find rainbow layered kue too. This cake is steamed gradually, and layers are subsequently added in alternating order to avo ... [...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 Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ..., 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 glu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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