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Kalamay
''Kalamay'' (also spelled ''calamay'', literally "sugar") is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also be flavored with margarine, peanut butter, or vanilla. ''Kalamay'' can be eaten alone, but is usually used as a sweetener for a number of Filipino people, Filipino desserts and beverages. It is related to the Chamorro people, Chamorro dessert called Kalamai (dessert), kalamai. Preparation ''Kalamay'' is made by extracting coconut milk from grated coconuts twice. Glutinous rice is added to the first batch of coconut milk and the mixture is ground into a paste. Brown sugar is added to the second batch of coconut milk and boiled for several hours to make ''latík''. The mixture of ground glutinous rice and coconut milk is then poured into the ''latík'' and stirred until the consistency becomes very thick. It can be served hot or at room temperature especially when ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Bohol
Bohol (), officially the Province of Bohol (; ), is an island province of the Philippines located in the Central Visayas Regions of the Philippines, region, consisting of the island itself and 75 minor surrounding islands. It is home to Boholano people. Its capital is Tagbilaran, the largest city of the province. With a land area of and a coastline long, Bohol is the List of islands of the Philippines#List of islands by size, tenth largest island of the Philippines.The Island-Province of Bohol Retrieved November 15, 2006. The province of Bohol is a first-class province divided into 3 Legislative districts of Bohol, congressional districts, comprising 1 Cities of the Philippines, component city and 47 Philippine municipality, municipalities. It has 1,109 barangay, barangays. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Matamis Sa Bao
Coconut jam, also known as kaya jam or simply kaya, is a sweet spread made from a base of coconut milk, eggs, sugar and sometimes pandan leaves as a flavouring. It is popular throughout Southeast Asia. Origin The origins of kaya are subject to various interpretations. Some sources suggest it is a Eurasian jam unique to Singapore and Malaysia, adapted from a Portuguese egg jam. Others propose that Hainanese immigrants created kaya toast by adapting what they had previously prepared while serving on British ships during the Straits Settlements period. In Thailand, a similar spread is known as sangkhaya, while in the Philippines, an eggless version called matamís sa báo is made from coconut cream and sugar. The spread's widespread popularity across these regions has led to various adaptations and flavors, making kaya a versatile and beloved component of Southeast Asian cuisine. Indonesia, Malaysia and Singapore The word for coconut jam in the Malay language, kaya, means ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Kalamai (dessert)
Kalamai is a traditional Chamorro corn and coconut pudding, sometimes referred to as coconut gelatin (though no gelatin is actually used). Original versions of kalamai called for masa harina, coconut milk, sugar, and water. Subsequently, cornstarch has been used to thicken the dessert. Red or green food coloring may be used to color the kalamai, followed by a sprinkling of cinnamon on the surface. A few recipes add vanilla for additional flavoring. The kalamai mixture, once thickened, is traditionally poured into a low rimmed tray to a half-inch thickness. This dessert is cooled, then sliced into squares. The pudding-like version of kalamai has a very creamy, soft texture. This pudding is served just as a piece of pie is served. The gelatin-like recipe yields a dessert that is firm like Jell-O. It can be eaten with fingers. Both versions of kalamai have a very distinct coconut and masa harina flavor.Topping, D., Ogo, P., Dungca, B (1969). Chamorro-English Dictionary. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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] [Amazon] |
Sinukmani
''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 to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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] [Amazon] |
Suman (food)
Suman, or budbud, is an elongated rice cake originating in the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves, coconut leaves, or ''buli'' or ''buri'' palm ('' Corypha'') leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik. A widespread variant of ''suman'' uses cassava instead of glutinous rice. Varieties There are numerous varieties of suman, with almost every town or locality having its speciality. Some are: *''Binuo'' (or ''Suman sa Binuo'') – A rare variety of suman, the glutinous rice is soaked, milled, mixed with coconut milk and sugar, wrapped in the leaves of the Tagbak plant, and steamed. The leaves give this variety of suman a uniquely balmy, minty flavor, and the suman itself is chewier than the whole-rice varieties. *''Kurukod'' or ''kurukud'' - A type of cassava suman with a filling of sweetened grated coconut ('' bukayo'') *'' Moron'' (or chocolate suman) - A type of glutinous ri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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] [Amazon] |
