Latik

In this article we will further explore Latik, a topic that has captured the attention of experts and enthusiasts alike. Latik is a topic that has generated controversy and debate in different areas, from politics to pop culture. Throughout history, Latik has played a fundamental role in the way we understand the world around us and how we relate to it. Through this article, we will delve into the various aspects of Latik, from its origins to its current impact, to better understand its importance and relevance in contemporary society.

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

Latík
Cassava suman smothered in latík syrup
TypeDessert topping
Place of originThe Philippines
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

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 by-products of coconut oil production (coconut curds), used as garnishing for a variety of desserts.

Visayan Latik

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, although it should not be confused with coconut sugar derived from coconut sap.[6][7]

Tagalog Latík

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 a topping for a variety of Philippine dishes including maja blanca, sapin-sapin, and ube halaya.[11][12] It is sometimes mistaken for fried, caramelized coconut flesh- another type of garnishing/dessert known as bukayo in Bisaya.[8]

See also

References

  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)