Search results
Results From The WOW.Com Content Network
Masi or Maci or Macy (Hokkien Chinese: 麻糍; Pe̍h-ōe-jī: môa-chî; Mandarin Chinese: 麻糍; pinyin: mácí) is a dish of glutinous rice balls with a peanut and muscovado filling from Cebu, Philippines.
Pinaltok or Bilo-bilo is a Filipino dessert made of small glutinous balls (sweet sticky rice flour rounded up by adding water) in coconut milk [1] and sugar. Then jackfruit, saba bananas, sweet potatoes, taro, and tapioca pearls or sago (regular and mini size pearls) are added. Bilo-bilo's origin is in Luzon. [2]
Puto bumbong is made from a unique heirloom variety of glutinous rice called pirurutong (also called tapol in Visayan), which is deep purple to almost black in color. [2] Pirurutong is mixed with a larger ratio of white glutinous rice (malagkit or malagkit sungsong in Tagalog, lit. "Chinese glutinous rice"; pilit in Visayan). [3]
Mochi. Mochi is a sweet, chewy rice treat that hails from Japan. Serve these small, sweet cakes with a matcha hot chocolate or simply green tea. Use your leftover glutinous rice flour to make tang ...
Add 85 grams of mochiko or glutinous rice flour. Next, cover the bowl with plastic wrap, poking a few small holes in the wrap using a fork or toothpick to let steam escape.
Mango sticky rice served in the food court of Central Pattaya in Pattaya, Thailand. Khao niao mamuang (Thai: ข้าวเหนียวมะม่วง), which translates to mango sticky rice, is a traditional Thai dessert that typically consists of sticky rice cooked with coconut milk and served with fresh sliced mangoes on top. [7]
Binignit is a Visayan dessert soup from the central Philippines. The dish is traditionally made with glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, ube, and sweet potato, among other ingredients. [1] [2] [3] It is comparable to various dessert guinataán (coconut milk-based) dishes found in other regions such ...
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