Synonyms for latik or Related words with latik

dodol              samosa              telur              pakora              lodeh              pisang              lemang              karedok              bakpia              sayur              bibingka              kueh              pulut              halwa              bakso              rendang              espasol              bubur              daging              malpua              bajji              puttu              pansit              papdi              goreng              murukku              keropok              kulcha              kuih              nagasari              camote              halva              poori              paniyaram              chutney              gongura              sotong              rujak              khaman              kalamay              lawar              puto              cendol              jagung              thandai              bumbu              idli              burfi              jalebi              kerabu             



Examples of "latik"
The name of the dance means "latik-maker", from latik, a coconut product that is used in Filipino cooking.
The term "sumbingtik" is a portmanteau of suman, bibingka, and latik, the town's native delicacies.
Cainta, in Rizal province east of Manila, is known for its Filipino rice cakes and puddings. These are usually topped with "latik", a mixture of coconut milk and brown sugar, reduced to a dry crumbly texture. A more modern, and time saving alternative to "latik" are coconut flakes toasted in a frying pan.
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 sprinkled on top.
Out of the farm produce, Sta. Barbara has developed its own food processing industry that includes the making of rice cakes like latik and suman, nata-de coco making, and pickles from different fruits.
There are many variations and types of kalamay. Kalamay can be divided roughly into two types: the syrupy kind used in conjunction with other dishes (higher "latik" ratio), and the gummy chewy kind which is more expensive and usually eaten on its own.
Happening every first week of February since 2011, the "Puto Latik" Festival is to commemorate the Puto Biñan, which is Biñan's rice cake delicacy, and the Maglalatik traditional dance that originated from Biñan. However, beginning 2017, it shall be celebrated every May 15-23, because of the Maglalatik's historical significance to the celebration of San Isidro Labrador's feast day, the city's patron saint.
"Suman sa Lihiya" - Soaked glutinous rice mixed with coconut milk is treated with lye, wrapped in banana leaves, and boiled for two hours. It is served especially with either of two varieties of latik — the brown one which has been darkened with extended cooking, and has a stronger coconut flavor or the white one which is more delicate.
"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.
In the Delicacies Village, vendors sell small food offerings suitable for pasalubong include Vigan’s empanada and longganisa, Tacloban’s suman sa latik, chocolate suman, ube suman, langka suman and Cebu’s famous danggit. Fresh fruits from the Davao Region like durian, mangosteen and mangoes among others to organic and fresh vegetables from Baguio City and Benguet are also available.
Biko, also known as sinukmani in southern Luzon, is a sweet rice cake from the Philippines. It is made of coconut milk, brown sugar, and glutinous 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".
Suman is a rice cake originating from the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves or "buli" or "buri" palm ("Corypha") leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik. Suman is also known as budbod in the Visayan languages that dominate the central half of the country. A widespread variant of "suman" uses cassava instead of glutinous rice.
"Maja blanca" is relatively easy to prepare. A coconut milk (not coconut cream) and cornstarch mixture is heated to boiling over a low flame while stirring. Agar ("gulaman" in Filipino) can be substituted for cornstarch. Corn kernels, milk, and sugar are also often added, though these are not traditionally part of the recipe. Once the mixture thickens, it is then poured into serving dishes previously greased with coconut oil and allowed to cool. Once firm, "latik" (browned coconut cream curds) are then sprinkled as toppings.
"Suman sa Ibus (or simply Ibus)" - A ubiquitous variety of suman in the Philippines, the glutinous rice is washed, and is then mixed with salt and coconut milk. The mixture is poured over pre-made coil containers of young palm leaves called "Ibus" or "Ibos", and fixed with the leaf's central shaft. This is then steamed using water mixed with "luyang dilaw" (turmeric) — giving it that distinctly yellow colour — and served either with a mixture of shredded coconut and sugar, or latik — (reduce coconut milk until white lumps form and simmer until golden brown).
The most common livelihood in Cainta is the making of native delicacies, a tradition inherited from Antipolo, which is largely a cottage industry. Its native desserts are among the nation's best. Dating back to the 15th century, it became the town's principal source of income for more than four centuries. "Suman" (rice cake wrapped in banana leaf), "latik" (boiled down coconut milk used for glazing), coconut jam and the famous "bibingka", are but a few of the sweet delights that lure many visitors to this town.
Puto kutsinta or kutsinta (also spelled kutchinta or cuchinta) is a type of steamed rice cake ("puto") found throughout the Philippines. It is made from a mixture of rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins. The cooked cakes are topped with fresh grated meat from mature coconut. It is consumed year-round as a "merienda" or snack, and is frequently sold along with "puto". Unlike its counterpart, which has a doughy texture, "kutsina" has a jelly-like, chewy consistency. It can be also enhanced by adding "latik" for a sweeter taste.
Every 1 December, the town celebrates its foundation and feast of Our Lady of Light (Ina ng Kalinawagan). It is usually celebrated with its own festival, SumBingTik (portmanteau of suman, bibingka, and latik), which started around 2014. The week long celebration consists of various activities such as paintball tournament, battle of the bands, and Miss Cainta beauty pageant, which started on 2014. The first Miss Cainta title holder is Seika Santos and the current title holder is Kassandra Ebol. one of the much awaited event of the festival is the caindakan sa kalsada, a streetdance parade joined by various schools and organization of cainta. the current champion is San Juan national high school. it is also comes with the Sumbingtik King and Queen, the current title holders are Jamil Labay and Grace Buenconsejo respectively both from San Juan National High school.