| 翻訳と辞書 |
kalamay
''Kalamay'', also spelled ''Calamay'' which means "sugar", is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. They can also be flavored with margarine, peanut butter, or vanilla. ''Kalamay'' can be eaten alone but is usually used as a sweetener for a number of Filipino desserts and beverages. It is similar to the Chinese ''Nian gao'' (also known as ''tikoy'' in the Philippines) but is sweeter and more viscous.
==Preparation==
''Kalamay'' is made by extracting coconut milk from grated coconuts twice. Glutinous rice is added to the first batch of coconut milk and the mixture is ground into a paste. Brown sugar is added to the second batch of coconut milk and boiled for several hours to make ''latík''. The mixture of ground glutinous rice and coconut milk is then poured into the ''latík'' and stirred until the consistency becomes very thick. It can be served hot or at room temperature especially when eaten with other dishes. Viscous ''Kalamay'' are often served cooled to make it less runny and easier to eat.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「kalamay」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|