Scribd
Upload
109 views14 pages

Common Native Delicacies

The document describes several common native delicacies from the Philippines including: 1) Puto maya, inangit, and palitaw which are made from glutinous rice and cooked with water or coconut milk. 2) Bibingka, puto, and suman which can be made from rice flour, root crops, or wrapped in banana/coconut leaves. 3) Kutsinta, maja blanca, and sapin-sapin which are made from rice flour and often contain coconut.

Uploaded by

Mariel Coloma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
109 views14 pages

Common Native Delicacies

The document describes several common native delicacies from the Philippines including: 1) Puto maya, inangit, and palitaw which are made from glutinous rice and cooked with water or coconut milk. 2) Bibingka, puto, and suman which can be made from rice flour, root crops, or wrapped in banana/coconut leaves. 3) Kutsinta, maja blanca, and sapin-sapin which are made from rice flour and often contain coconut.

Uploaded by

Mariel Coloma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 14

Common Native

Delicacies
Puto maya. Made of
glutinous rice,cooked in
either plain water or with
coconut milk. It is served
with grated coconut.
Inangit or Biko. This is
made of glutinous rice cooked
either with plain water or
coconut milk. It is then cooked
in syrup made of sugar,coco
milk and anise.
Palitaw. It is made from
glutinous rice, oval or tounge-
shaped and dropped in boiling
water. Palitaw is already cooked
when it floats in boiling water. It
is then rolled into grated coconut
and served with sugar and anise.
Bibingka. Some are
made from root crops aside
from rice flour. Some are
baked while others are
steamed.
Puto. This is made from
rice flour mixed with
ingredients and steamed. It
is served well with grated
coconut.
Suman. This is made in
different ways. Some are made
of glutinous rice and wrapped
in banana or coconut leaves.
Some are made of rice flour
and some from root crops.
Kutsinta. This is made
from rice flour, steamed and
served with grated coconut.
Maja blanca. This made
by cooking rice flour in
coconut milk and sugar.
Others add corn for
variation.
Sapin-sapin. This is
made from rice flour,just
like maja blanca. The only
difference is that it has
different colors piled
together.
Nilupak. This is prepared
by pounding or grinding
boiled unriped banana or
cassava with sugar,coconut
and some flavoring.
Halaya. This is made from
different root crops like ube,
camote or gabe. Some vegetables
like squash can also be made as
halaya. It is cooked either with
coconut milk or milk and sugar
in low fire.
Ginataan. There are two popular
types of ginataan. Ginataang
monggo and ginataang halu-halo.
The ginataang monggo is made of
glutinous rice, coconut milk and
monggo beans. While the ginataang
halu-halo is made from different root
crops, fruits like saba and langka,
cooked in coconut milk and sugar.
Characteristics of native
delicacies made of rice
flour
Sticky
Easily cooked
Easily scorched
Easily spoiled
Gels easily

You might also like