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A toffee-like food delicacy made with coconut milk, jaggery, and rice flour. Sticky, thick and sweet, it is served mostly during festivals such as Eid-ul-Fitr and Eid-ul-Adha. Espasol: Laguna A cylindrical cake made of rice flour cooked in coconut milk and sweetened coconut strips, which is then dusted with toasted rice flour. Ginanggang: Mindanao
A piaya (Hiligaynon: piyaya, pronounced; Spanish: piaya, [2] pronounced; Hokkien Chinese: 餅仔; Pe̍h-ōe-jī: piáⁿ-iá) is a muscovado-filled unleavened flatbread from the Philippines especially common in Negros Occidental where it is a popular delicacy. [3] It is made by filling dough with a mixture of muscovado and water.
Traditional puto seco is made from galapong, ground glutinous rice grains soaked in water overnight. However, modern versions are more commonly produced with rice flour or all-purpose flour. It is mixed with cornstarch, butter, eggs, salt, and sugar. Milk can also be added. It is baked until dry and brittle.
Puto cuchinta or kutsinta is a type of steamed rice cake found throughout the Philippines.It is made from a mixture of tapioca or rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins.
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Puto is made from rice soaked overnight to allow it to ferment slightly. Yeast may sometimes be added to aid this process. It is then ground (traditionally with stone mills) into a rice dough known as galapong. The mixture is then steamed. [3] [4] The Filipino dish dinuguan is traditionally served with puto A puto stall in San Juan, Metro Manila.
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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 ...