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latik
''Latík'' ((:laˈtɪk) ) refers to two different ingredients in Philippine cuisine. In the north it refers to solid coconut curds, the byproducts of coconut oil production, used as garnishing for a variety of desserts. In the Visayan region it refers to a thick syrupy caramelized coconut cream used as a dessert condiment.
==Tagalog ''Latik''==
''Latík'' in Luzon is made from coconut milk simmered in a saucepan until it reduces to coconut oil and solids begin to form at the top surface. These solids are left to fry in the coconut oil until golden brown.
''Latík'' is commonly used as toppings for a variety of Philippine dishes including ''maja blanca'', ''sapin-sapin'', and ''ube halaya''.(mashed purple yam).
They are sometimes mistaken for fried caramelized coconut flesh (another type of garnishing/dessert known as ''bukayo'' in Bisaya).〔
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「latik」の詳細全文を読む
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