Coconut toffee is a traditional chewy candy from the Philippines made with muscovado sugar and coconut milk boiled until thick and then allowed to cool and harden. It is also locally known as balikutsa in the Visayas and Mindanao, and gináok in the Tagalog regions.[1][2]
It is similar to the pulot of the Western Visayas except that pulot is made with palm sugar.[3][4]
Coconuttoffee is a traditional chewy candy from the Philippines made with muscovado sugar and coconut milk boiled until thick and then allowed to cool...
usually to add colour and enrich the food. Other uses include jaggery toffees and jaggery cake made with pumpkin preserve, cashew nuts, peanuts and spices...
is also the name for coconuttoffee, a traditional chewy candy from the Visayas and Mindanao islands made from hardened coconut milk and sugar syrup....
Nata de coco, also marketed as coconut gel, is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, which gels through the...
of naturally fermented sap (tubâ) from palm trees such as sugar palm, coconut, or nipa. Lambanog is well-known for having a strong alcohol concentration...
two different coconut-based ingredients in Filipino cuisine. In the Visayan region it refers to a syrupy caramelized coconut cream (coconut caramel) used...
Coconut jam, also known as kaya jam or simply kaya, is a sweet spread made from a base of coconut milk, eggs, sugar and sometimes pandan leaves as a flavouring...
and mashed. The mashed yam, with condensed milk (originally sweetened coconut milk), are added to a saucepan where butter or margarine had been melted...
usually katipa (walking catfish) or dalag (common snakehead) mixed with coconut meat. Pastil is halal food, and thus pork is never used. Such non-halal...
originally made from ground almonds, egg whites, and sugar, but now often with coconut or other nuts. They may also include jam, chocolate, or other flavorings...
or cold, usually for breakfast or merienda, with a drizzle of milk (or coconut milk) and sugar to taste. It is usually eaten as is, but a common pairing...
kuning - a yellow-colored Indonesian rice dish which uses turmeric and coconut milk "How to Make Yellow Fried Rice (Java Rice)". Manila Spoon. Retrieved...
ice cream is a Filipino ice cream flavor prepared using labuyo chili, coconut milk, puréed strawberries and sugar. It was invented by the 1st Colonial...
modern versions of puto seco come in other flavors like ube (purple yam), coconut, and buko pandan. Multicolored candy-like versions of puto seco are sometimes...
as commonly used. Coconuts are ubiquitous. Coconut meat is often used in desserts, coconut milk (kakang gata) in sauces, and coconut oil for frying. Abundant...
ingredients in Filipino cuisine, with the main traditional types being coconut, cane, nipa palm, and kaong palm. These are all linked to traditional alcohol...
name from ubod ("heart of palm") which is the edible pith derived from coconut trunks. The dish originates from the city of Silay in the province of Negros...
haba in Tagalog) or small chili peppers (siling labuyo in Tagalog), coconut milk/coconut cream (kakang gata in Tagalog), shrimp paste (bagoong alamang in...
rice that is not too mushy, sinangag (garlic rice), or rice cooked in coconut leaves (puso). Typical dishes aside from rice, includes inihaw (barbecues...
Manila. May 25, 2009. Retrieved September 23, 2012. "Ubod / Heart of (Coconut) Palm". Market Manila. February 21, 2008. Retrieved September 23, 2012...
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