Search results
Results from the WOW.Com Content Network
Buko pie, sometimes anglicized as coconut pie, is a traditional Filipino baked young coconut (malauhog) pie. It is considered a specialty in the city of Los Baños, Laguna, located on the island of Luzon. [1] Buko pie is made with young coconuts (buko in Tagalog), and uses sweetened condensed milk, which makes it denser than cream-based custard ...
Buko pie and ingredients. This is a list of Filipino desserts.Filipino cuisine consists of the food, preparation methods and eating customs found in the Philippines.The style of cooking and the food associated with it have evolved over many centuries from its Austronesian origins to a mixed cuisine of Malay, Spanish, Chinese, and American influences adapted to indigenous ingredients and the ...
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).
Turon, though etymologically Spanish in origin, bears no similarities to the Spanish candy turrón (an almond nougat confection). [2] It is a crunchy and chewy snack most commonly consumed during merienda or for dessert. [3] It is also a popular street food, [4] usually sold with banana cue, [5] camote cue, and maruya.
For premium support please call: 800-290-4726 more ways to reach us
Buko pandan cake, also known as pandan macapuno cake or coconut pandan cake, is a Filipino chiffon or sponge cake flavored with extracts from boiled pandan leaves and frosted with cream with young coconut strips and/or macapuno as toppings or fillings. It is a cake version of the traditional Filipino pairing of buko pandan.
Egg pie is a sweet Filipino pie dessert with an egg custard filling and a characteristic toasty brown top made from egg whites. It is made with flour, sugar, milk, butter, and eggs. Calamansi juice or zest may also be added. It is a type of custard pie. Egg pies are commonly sold in bakeries in the Philippines. [1] [2] [3]
Arroz caldo is a Spanish term meaning "broth rice". It is derived from the Spanish dish arroz caldoso. In Philippine cuisine, it is made of rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce (patis) as condiments, as well as a hard ...