tikoy Gumaca

tikoy Gumaca – (ti-koy gu-má-ka; Quezon delicacy) [n.] tikoy wrapped in anahaw palm. The tikoy in it is prepared like the conventional tikoy using ground glutinous rice, butter, and ground sugar as the main ingredients.
My wife, Margette, trying the taste of tikoy we bought in Brgy. Buensuceso, Gumaca, Quezon



What makes Gumaca tikoy unique is that it is wrapped in dried leaves of anahaw palm. The tikoy is stuffed into a tubular cellophane wrapper (or the usual large ice-candy plastic wrapper), and layers of anahaw leaves are then wrapped lengthwise around the filled plastic tube and tied on both ends.

The finished product would look like a long pike of unhusked corn - distinct and appealing packaging.

 
 For more about Pinoy foods, see also my OPEN & FREE food dictionary.

With valuable information, etymology, history, nutrition, how to cook it, culinary tips, how it is called in other dialects, and more...
 




















Comments

Post a Comment

Popular posts from this blog

Hawaiian split

Image
  Hawaiian split – ( ha-wá-yan sh-plit; Tagalog bread; dw a Pacific island Hawaii + Eng split [sliced toppings] ) [n.] a loaf of choco-brown bread topped with sliced or tidbits of ripe pineapple, sliced ham, grated cheese and overlaid with streaks of mayonnaise. The name is probably influenced by the American dessert “banana split” wherein the toppings has been modified making it to appear like a Hawaiian baked goodie by topping with pineapples sans a scoop of ice-cream, rather replaced with mayonnaise. The Hawaiian split of Suize Cottage bakeshop in Metro Manila. All photos by Edgie Polistico ALL RIGHTS RESERVED For more about Pinoy foods, see also my OPEN & FREE food dictionary . With valuable information, etymology, history, nutrition, how to cook it, culinary tips, how it is called in other dialects, and more...
Read more

puso (sweetened rice)

Image
puso  - ( pu-sô;   Hiligaynon [Capizeño of Panay, Capiz]  snack; dw Tag. puso  [heart]) [ n. ]  sweetened glutinous rice in woven nipa palm balls. This puso is wrapped in woven young palm of nipa in a chisel-like style called tinigib, one of the most difficult styles of weaving palm balls. This kind of  puso  can only be found now in Panay, Capiz and is now being promoted by the local tourism industry of Capiz.  When in Panay, drop by at the Holy Grounds Coffee Shop, just across the Santa Monica church in the proper of Pueblo, Panay, Capiz. The hulled glutinous rice is cooked in freshly gathered tuba sang nipa (nipa palm toddy) until the toddy turned syrupy, thick, and the rice would become like biko , sticky and sweet. This  pu so  of Panay is sold by pair. Each pair comes with a plastic bag of  latik na tuba  (nipa palm syrup). This is an old native delicacy of Panay, Capiz.  To serve, the  puso  is cut into...
Read more

buri

Image
I found these towering buri palms in the panoramic ricefield  of Magsaysay, Occidental Mindoro when I traveled there on August 11, 2010. Notice the tallest one is dying soon after it bears fruits. Buri palms are like that. To bear fruits is its swan song. buri – ( bu-rí;  Tagalog, Capampangan, Bulaqueño, Waray, Ilonggo, and Bicolano palm )  [ n .] raffia (sc.names: 1. Raphia ruffia ; 2. Corypha umbraculifera , Blanco; 3. Corypha utan , Lam., Merrill; 4. Corypha elata , Roxb) \raffia palm \ buri palm (Phil. English) \ talipot palm a.k.a. buli in Tagalog a.k.a. ibos, bule or buli in Bulaqueño a.k.a. ibus or silad in Bicolano a.k.a. ebus , busi, or piet in Capampangan buli in Cebuano, Boholano, and Ilocano silag in Ilocano and Pangasinense silal in Subanon sirar in Bagobo bagatai or taktak in Isinay Buri palm is one of the largest palm trees we can find all over the country.  The leaves are sturdy and can be a strong binder for a bundle of firewoods. Sometimes, t...
Read more