 | |
| Type | Dessert topping |
|---|---|
| Place of origin | Philippines |
Latík (Tagalog: [laˈtɪk] ) 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. [1] In the northern Philippines, it refers to solid byproducts of coconut oil production (coconut curds), used as garnishing for a variety of desserts.
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. [2] In the most common usage, however, latik means a syrupy condiment derived from reducing coconut milk and sugar. [3] [4]
It is used much in the same way as syrup, in dishes like kalamay and suman . [5] It is usually Anglicized as "coconut caramel." [1] A commercial version of the Visayan latik is marketed internationally as coconut syrup, though it should not be confused with coconut sugar derived from coconut sap. [6] [7]
Latík in Luzon is made from coconut milk simmered in a saucepan until it reduces to coconut oil and solids ("coconut curds") begin to form at the top surface. These solids are left to fry in the coconut oil until golden brown. [8] [9] In the Visayas, these solids are known as lunok in Cebuano; and balutai in Karay-a. [10]
Latík is commonly used as a topping for a variety of Philippine dishes including maja blanca , sapin-sapin , and ube halaya . [11] [12]
It is sometimes mistaken for fried, caramelized coconut flesh- another type of garnishing/dessert known as bukayo in Bisaya. [8]
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.
Filipino cuisine 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 comprise 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 dishes associated with these groups evolved over the centuries from a largely indigenous 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, and adapted using indigenous ingredients to meet local preferences.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
Bibingka is a type of baked rice cake in Filipino cuisine that is cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda, especially during the Christmas season. It is also known as bingka in the Visayas and Mindanao islands.
Quesillo refers to different Latin American, Spanish, and Filipino foods or dishes depending on the country:
Lugaw, also spelled lugao, is a Filipino glutinous rice dish or porridge. Lugaw may refer to various dishes, both savory and sweet. In Visayan regions, savory lugaw are collectively referred to as pospas. Lugaw is widely regarded as a comfort food in the Philippines.
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.
Kalamay 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 desserts and beverages. It is related to the Chamorro dessert called kalamai.
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 grated coconut, among other toppings. The dessert is recognizable for its layers, each colored separately.
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.
Pritong saging, also known as pritong saba, is a Filipino snack made from ripe saba or cardaba bananas sliced lengthwise and fried in oil. The bananas used are ideally very ripe, in which case it naturally caramelizes and no sugar is added. When younger starchier bananas are used, it is often eaten dipped in muscovado sugar, syrup, or coconut caramel (latik). Unlike the similar pisang goreng of neighboring countries, it is not as popular as street food. Instead it is regarded as a simple home-made snack, most commonly eaten for merienda.
Ube halaya or halayang ube is a Philippine dessert made from boiled and mashed purple yam. Ube halaya is the main base in ube/purple yam flavored-pastries and ube ice cream. It can also be incorporated in other desserts such as halo-halo. It is also commonly anglicized as ube jam, or called by its original native name, nilupak na ube.
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. 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.
Pusô or tamu, sometimes known in Philippine English as "hanging rice", is a Filipino rice cake made by boiling rice in a woven pouch of palm leaves. It is most commonly found in octahedral, diamond, or rectangular shapes, but it can also come in various other intricately woven complex forms. It is known under many different names throughout the Philippines with numerous variations, but it is usually associated with the street food cultures of the Visayan and Moro peoples.
Puto bumbong is a Filipino purple rice cake steamed in bamboo tubes. It is traditionally sold during the Christmas season. It is a type of puto.
Pancit buko, is a Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. It is a type of Filipino noodle dish (pancit), even though it does not usually use actual noodles.
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