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Latik

January 01, 1970

For the stew also known as "nilatik", see Ginataang kalabasa.

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
Cassava suman smothered in latík syrup
TypeDessert topping
Place of originPhilippines
  •   Media: Latík
Roasted latík (made from pure coconut milk extracted from fresh mature grated coconut meat), a by-product of coconut oil production in the Philippines
Sinukmani topped with latik coconut curds

Visayan Latik edit

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]

Tagalog Latík edit

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 topping for a variety of Philippine dishes including maja blanca, sapin-sapin, and ube halaya.[11][12]

They are sometimes mistaken for fried caramelized coconut flesh (another type of garnishing/dessert known as bukayo in Bisaya).[8]

See also edit

References edit

  1. ^ a b Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 530. ISBN 9780199313396.
  2. ^ "latik". Binisaya.com. Retrieved July 5, 2011.
  3. ^ "Bisaya translation for "latik"". Bisaya Translator and Cebuano Dictionary. Archived from the original on August 11, 2013. Retrieved July 5, 2011.
  4. ^ "Philippine quarterly of culture and society". 32. University of San Carlos. 2004: 31. {{cite journal}}: Cite journal requires |journal= (help)
  5. ^ "Suman Latik". Lutong Bahay. Retrieved July 5, 2011.
  6. ^ Thampan, Palakasseril Kumaran (1981). Handbook on Coconut Palm. Oxford & IBH. p. 199.
  7. ^ Grimwood, Brian E. (1975). Coconut Palm Products: Their Processing in Developing Countries. Food & Agriculture Organization. pp. 183–187. ISBN 9789251008539.
  8. ^ a b "Latik / Fried Coconut Milk Solids". Market Manila. August 5, 2008. Retrieved July 5, 2011.
  9. ^ Vanjo Merano (March 25, 2010). "How to Make Latik". Panlasang Pinoy. Retrieved July 5, 2011.
  10. ^ Edgie Polistico (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.
  11. ^ Reynaldo G. Alejandro; Doreen G. Fernandez (1998). Food of the Philippines. Tuttle Publishing. p. 102. ISBN 978-962-593-245-3.
  12. ^ Philippines. Dept. of Education, Culture, and Sports (1989). Duyan ng magiting: the folk culture of the southern Tagalog region. Kalinangan series. Vol. 3. IMC. ISBN 978-971-10-1241-0.{{cite book}}: CS1 maint: multiple names: authors list (link)

January 01, 1970
latik, stew, also, known, nilatik, ginataang, kalabasa, latík, tagalog, laˈtɪk, refers, different, coconut, based, ingredients, filipino, cuisine, visayan, region, refers, syrupy, caramelized, coconut, cream, coconut, caramel, used, dessert, sauce, northern, p. For the stew also known as nilatik see Ginataang kalabasa Latik 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 LatikCassava suman smothered in latik syrupTypeDessert toppingPlace of originPhilippines Media Latik Roasted latik made from pure coconut milk extracted from fresh mature grated coconut meat a by product of coconut oil production in the Philippines Sinukmani topped with latik coconut curds Contents 1 Visayan Latik 2 Tagalog Latik 3 See also 4 ReferencesVisayan Latik editLatik 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 Tagalog Latik editLatik 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 Latik is commonly used as topping for a variety of Philippine dishes including maja blanca sapin sapin and ube halaya 11 12 They are sometimes mistaken for fried caramelized coconut flesh another type of garnishing dessert known as bukayo in Bisaya 8 See also editKalamay Coconut jam List of condiments List of dessert sauces List of Philippine dishes Maglalatik literally latik maker an indigenous Philippine dance Philippine condimentsReferences edit a b Goldstein Darra 2015 The Oxford Companion to Sugar and Sweets Oxford University Press p 530 ISBN 9780199313396 latik Binisaya com Retrieved July 5 2011 Bisaya translation for latik Bisaya Translator and Cebuano Dictionary Archived from the original on August 11 2013 Retrieved July 5 2011 Philippine quarterly of culture and society 32 University of San Carlos 2004 31 a href Template Cite journal html title Template Cite journal cite journal a Cite journal requires journal help Suman Latik Lutong Bahay Retrieved July 5 2011 Thampan Palakasseril Kumaran 1981 Handbook on Coconut Palm Oxford amp IBH p 199 Grimwood Brian E 1975 Coconut Palm Products Their Processing in Developing Countries Food amp Agriculture Organization pp 183 187 ISBN 9789251008539 a b Latik Fried Coconut Milk Solids Market Manila August 5 2008 Retrieved July 5 2011 Vanjo Merano March 25 2010 How to Make Latik Panlasang Pinoy Retrieved July 5 2011 Edgie Polistico 2017 Philippine Food Cooking amp Dining Dictionary Anvil Publishing Incorporated ISBN 9786214200870 Reynaldo G Alejandro Doreen G Fernandez 1998 Food of the Philippines Tuttle Publishing p 102 ISBN 978 962 593 245 3 Philippines Dept of Education Culture and Sports 1989 Duyan ng magiting the folk culture of the southern Tagalog region Kalinangan series Vol 3 IMC ISBN 978 971 10 1241 0 a href Template Cite book html title Template Cite book cite book a CS1 maint multiple names authors list link Portal nbsp Food Retrieved from https en wikipedia org w index php title Latik amp oldid 1127297515, wikipedia, wiki, book, books, library,

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