"years to form a trunk. Species include: In the Philippines, buri trees, like the sago palm, are used as sources of starch made into starch balls called landang. These are traditionally cooked into various desserts and dishes, most notably the binignit. The leaves are often used for thatching or can be woven into baskets, etc. Three kinds of fibres, namely buri, raffia, and buntal, may be obtained from the plant. The Buntal (buri palm leaves) Hat Festival is celebrated in Baliuag, Bulacan yearly every May 6 Corypha Corypha (Gebang Palm, Buri Palm and Talipot Palm) is a genus of palms"
"Palm sugar Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed similarly and can be used interchangeably. The predominant sources of palm sugar are the Palmyra, date, nipa, sugar and coconut palms. The Palmyra palm (""Borassus"" spp.) is grown in Africa, Asia, and New Guinea. The tree has many uses, such as thatching, hatmaking, timber, use as a writing material, and in food products. Palm sugar is produced from"
"palm. The stuffed dough is then deep fried in coconut oil, and is either consumed as a snack or topped with sago-based white sauce so that it can be served as a dessert. Variations are made by varying the ingredients used in the filling. In certain parts of the region coconut is completely avoided, and the filling is made with just egg, sugar and nuts. Unnakai Unnakai (also called Unnakaya, Kai Ada, Unnakka, and Kai Porichathu) is a spindle shaped sweet dessert made chiefly of plantain. It originated from the Malabar region of India, and is often eaten at weddings,"
"pancake. Sago is often produced commercially in the form of ""pearls"" (small rounded starch aggregates, partly gelatinized by heating). Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to the pearled starches of other origin, e.g. cassava starch (tapioca) and potato starch, and they may be used interchangeably in some dishes. The name ""sago"" is also sometimes used for starch extracted from other sources, especially the sago cycad, ""Cycas revoluta"". The sago cycad is also commonly known (confusingly) as the sago palm, although this is a"
"Khanom tan Khanom tan (; ) is a local popular Thai dessert which can be found in the provinces that have sugar palm, such as Phetchaburi, Nakhon Pathom and Suphanburi. Khanom tan is made in the same way as khanom kluay. Khanom tan is made from banana and coconut milk, rice flour, yeast, and toddy palms (palm sugar). Toddy palm has a strong smell when crushed. Palm is very rich in vitamins A and C, and is juicy and soft, similar to lychee. Khanom Tan is one popular Thai desserts that comes from Sukhothai period. In that time the main"
"a sapodilla pudding. Papaya (called pawpaw or melon tree) is the most famous Bahamian fruit and is used for desserts, chutneys, ""Goombay"" marmalade (made with papaya, pineapple, and green ginger), or simply eaten fresh at breakfast. Papaya is also used as a meat tenderizer, and in tropical drinks such as the Bahama Mama. Melons, pineapples, passion fruit, and mangoes are also grown. Bahamians enjoy a variety of desserts, including tarts (coconut and pineapple), guava duff, bread pudding, rum cake and cornmeal pudding. Fruit cake is eaten during the Christmas holiday. Benny and peanut cake (which are not cakes at all)"
"only palm hearts, starch, and bee honey contribute significant energy to the Aché diet. Palm starch is the most important carbohydrate staple in the Aché diet. Palm trees are cut, then a small ""window"" is cut in the trunk to test out the inner pith, which when edible is soft and juicy with a high concentration of starch. The growing shoot (heart) is extracted from each cut palm, but this resource has a high water content and provides only a small caloric contribution to the diet. When a trunk with good starch is discovered, one or more women will open"
"ingredients were rice flour,sugar and coconut Afterwards the time had changed and people in Ayutthaya has been developed a new recipe mixing eggs with sugar.Such ingredients are used until now. Nowadays, Khanom Tan is not well known among the younger generations because It is rarely found on street or in the market but It is still popular Thai dessert. The palm has a strong smell when crushed. Palm is very rich in vitamins A and C, and is juicy and soft Khanom tan Khanom tan (; ) is a local popular Thai dessert which can be found in the provinces"
"be obtained from the young inflorescence, both male and female, and this is fermented to make a beverage called arrack, or concentrated to produce a crude sugar called jaggery/palm sugar. It is called ""Gula Jawa"" (Javanese sugar) in Indonesia and is widely used in Javanese cuisine. The roots can be dried to form Odiyal, a hard chewable snack. In addition, the tree sap is taken as a laxative, and medicinal values have been ascribed to other parts of the plant. The Palmyra tree is the official tree of Tamil Nadu. In Tamil culture it is called ""karpaha"",""nungu"" ""celestial tree"", and"
"sap ('toddy') from the flowers. The date palm has two species, ""Phoenix dactylifera"" and ""P. sylvestris"", and both are sources of palm sugar. ""P. dactylifera"" is common in the Mediterranean and Middle East. ""P. sylvestris"" is native to Asia, mainly Pakistan and India. Date palms are cultivated mainly for dates. Palm sugar is made from the tree's sap. The nipa palm (""Nypa fruticans"") is native to the coastlines and tropical regions of the Indian and Pacific Oceans. It is the only palm tree that grows in a watery mangrove biome. Only its leaves and flowers grow above water. Palm sugar"
"desserts are made from a coconut base as well as from fried plantains. In the province of Guanacaste, the main dessert ingredient is usually corn, while in the Province of Puntarenas it is primarily milk, coconut, and fruit. One of the most common desserts is ""tres leches"", translated to ""three milks"" in English. It is a wet cake composed primarily of milk and sugar. The ingredients include whole milk, evaporated skim milk, sweetened condensed milk, as well as heavy cream, eggs, sugar, ground cinnamon, baking powder, vanilla extract, and dark rum. It is available at many restaurants and is usually"
"a dessert made with shaved ice, milk, and sugar with additional ingredients like coconut, ""halaya"" (mashed purple yam), ""leche flan"" or caramel custard, plantains, jackfruit, red beans, tapioca and ""pinipig"" being typical. Other similar treats made with shaved ice include ""saba con yelo"" which is shaved ice served with milk and ""minatamis na saging"" (ripe plantains chopped and caramelized with brown sugar); ""mais con yelo"" which is shaved ice served with steamed corn kernels, sugar, and milk; and ""buko pandan"" sweetened grated strips of coconut with gulaman, milk, and the juice or extract from pandan leaves. ""Sorbetes"" (ice cream) is"
"originated from the Chaoshan region in the eastern part of China's Guangdong Province is a dessert made primarily from taro. The taro is steamed and then mashed into a thick paste, which forms the base of the dessert. Lard or fried onion oil is then added for fragrance. The dessert is traditionally sweetened with water chestnut syrup, and served with ginkgo nuts. Modern versions of the dessert include the addition of coconut cream and sweet corn. The dessert is commonly served at traditional Teochew wedding banquet dinners as the last course, marking the end of the banquet. In the Philippines,"
"Odiyal Odiyal is a hard, edible snack made from palmyra palm tubers (Palmyra sprouts). Generally, it is split into two and dried until it gets hard. Odiyal can be prepared in another form called ""Pulukodiyal"" (). ""Pulukodiyal"" is prepared by boiling and then drying. It is used to produce Pulukodiyal flour. Odiyal is a main ingredient for some food products such as Odiyal flour, Odiyal chips, Odiyal pittu, Odiyal kool, Palm posha, etc. It is a popular snack in the Jaffna peninsula. A study says that odiyal has carbohydrate, fibre, calcium, magnesium, iron, fat and protein in various levels. It"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"colors. ""Sapin-sapin"" (sapin means layer) are three-layered, tri-colored sweets made with rice flour, purple yam, and coconut milk characterized by its gelatinous appearance. ""Palitaw"" are rice patties that are covered with sesame seeds, sugar, and coconut; ""pisti-pisti"" which are cassava patties coated with cheese or coconut; and ""tibok-tibok"" is based on carabao milk as a de leche (similar to maja blanca). As a snack, ""binatog"" is created with corn kernels with shredded coconut. Packaged snacks wrapped in banana or palm leaves then steamed, ""suman"" are made from sticky rice. For cold desserts there is ""halo-halo"" which can be described as"
"or shortly after the inflorescence appears. The stems, which grow 10 to 15 metres high), are split out. The starch-containing pith is taken from the stems and ground to powder. The powder is kneaded in water over a cloth or sieve to release the starch. The water with the starch passes into a trough where the starch settles. After a few washings, the starch is ready to be used in cooking. A single palm yields about 800 pounds (360 kilograms) of dry starch. The sago palm, ""Metroxylon sagu"", is found in tropical lowland forest and freshwater swamps across Southeast Asia"
"yellow flesh covers a hard, oval nut. The seeds float, and this is the means by which the palm tree propagates. In natural populations, the tree reaches very high densities. Moriche palm fruit is edible and used to make juice, jam, ice cream, a fermented ""wine"", desserts and snacks, requiring harvesting of more than 50 tonnes per day in Peru. The inflorescence buds are eaten as a vegetable and the sap can be drunk fresh or fermented (see palm wine). Threads and cords are locally produced from the tree's fibers. Humans consume palm weevils which burrow in the tree trunk."
"is made from the sugar-rich sap. The sugar palm (""Arenga pinnata"") is native to the coastal and tropical regions of Asia, mainly China and Indonesia. The sap used to produce palm sugar is known in India as ""gur"" and in Indonesia as ""gula aren"". The coconut palm (""Cocos nucifera"") yields coconut palm sugar from the sap of its flowers. It grows in coastal areas of the Indian and Pacific Oceans. Major suppliers are Thailand, Indonesia, and the Philippines. Palm sugar is produced by boiling collected sap until it thickens. The boiled sap can be sold as palm syrup. It is"
"one of their favourite delicacies – empanada gallega. Empanada gallega and pasteles both have heavily spiced meaty fillings but pastelles are made with cornmeal while the empanada is more like a typical pastry as it is made with white flour. A sweet version is called ""paime"" and is also a Christmas dish. It contains no filling, but the dough itself contains ground coconut and raisins. Pasteles Pasteles (; singular ""pastel""), also known as pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Trinidad and Tobago, the Caribbean"
"Duff (dessert) Duff is a Bahamian cuisine dessert dish made with fruit (especially guava) in a dough. Fruit is folded into the dough and boiled, then served with a sauce. Ingredients include fruit, butter, sugar, eggs, nutmeg, cinnamon, cloves, flour, rum, pepper, and baking powder. Duff is also an English term for ""pudding"". Examples are ""Christmas duff"", ""plum duff"" and ""suet duff"". In the 1901 short story by Henry Lawson, ""The Ghosts of Many Christmases"", published in ""Children of the Bush"", plum pudding is referred to both as ""pudding"" and ""duff"": The storekeeper had sent them an unbroken case of"
"of a few drops of liquid is enough to transform a dry ""casabe"" into soft smooth bread. Tapioca pearls, also known as ""boba"" in some cultures, are produced by passing the moist starch through a sieve under pressure. Pearl tapioca is a common ingredient in South, East and Southeast Asian desserts such as falooda, kolak, sago soup, and in sweet drinks such as bubble tea, fruit slush and taho, where they provide a chewy contrast to the sweetness and smooth texture of the drink. Small pearls are preferred for use in puddings. In Brazil, the pearls are cooked with wine"
"canned plum pudding, and probably by this time he was wondering what had become of that blanky case of duff. Duff (dessert) Duff is a Bahamian cuisine dessert dish made with fruit (especially guava) in a dough. Fruit is folded into the dough and boiled, then served with a sauce. Ingredients include fruit, butter, sugar, eggs, nutmeg, cinnamon, cloves, flour, rum, pepper, and baking powder. Duff is also an English term for ""pudding"". Examples are ""Christmas duff"", ""plum duff"" and ""suet duff"". In the 1901 short story by Henry Lawson, ""The Ghosts of Many Christmases"", published in ""Children of the"
"thin layer of fruit pulp. The central soft part of the stem of ""P. rupicola, P. acaulis,"" and ""P. humilis"" is a rich source of starch. Palms are felled to extract this central ‘pith’ which is dried, powdered, stored and used for preparation of bread by Indian natives. The ""P. canariensis"" sap is cooked to a sweet, thick syrup. ""P. sylvestris"" Roxb. is widely used in India as a source of sugar. The sugary sap from some African palms yields country liquor on fermentation (palm wine). While ""P. dactylifera"" is grown for its edible dates, the Canary Island date palm"
"""Met khanun"" is made from mashed green bean coated with egg yolks. The name med khanun comes from its shape, which looks like jackfruit (khanun) seed (med). It symbolizes the support one will receive in one's career and in life. Cha mongkut is a dessert made from incense-scented flour, bean flour, sugar, coconut milk, and roasted watermelon seed which looks like ""kalamae"" invented 200 years ago in the era of King Rama II. Ja mongkut means the ""owner of the crown"", the top position. There is confusion between ""cha mongkut"" and dara thong. Dara thong is a crown-like dessert made"
"has likely toxicity and it can be reduced by heating to 80 °C for 15 – 20 minutes. Odiyal Odiyal is a hard, edible snack made from palmyra palm tubers (Palmyra sprouts). Generally, it is split into two and dried until it gets hard. Odiyal can be prepared in another form called ""Pulukodiyal"" (). ""Pulukodiyal"" is prepared by boiling and then drying. It is used to produce Pulukodiyal flour. Odiyal is a main ingredient for some food products such as Odiyal flour, Odiyal chips, Odiyal pittu, Odiyal kool, Palm posha, etc. It is a popular snack in the Jaffna peninsula."
"Palmyra sprout Palmyra sprout (also known as Palmyra Tuber) is a sprout that grows on Palmyra palms or ""Borassus flabellifer"". The germinated seed's hard shell is also cut open to take out the crunchy kernel, which tastes like a sweeter water chestnut. It is called as “Theaga” in Telugu and as ""dhavanai"" in Tamil. The white kernel of the ripe palm fruit after being left for a few months has got its uses. It can be dried or boiled to form Odiyal, a hard chewable snack. It is used as an offering in Lakshmi Puja in various parts of Bengal"
"allowed to cool overnight, which hardens it into a pudding. Although random transects show a high density of palms in the Mbaracayú region of Paraguay, most of these do not contain starch. Recent work shows that it takes about 15 minutes to find a candidate palm to cut down and then only one out of 8 trees cut has any starch. Thus, by spending a few hours searching for, and exploiting palms, Aché foragers can acquire carbohydrate energy at a rate of just over 1,000 calories per hour. During food acquisition, Aché foragers are frequently observed engaging in activities that"
"Moambe Palm butter or palm cream, frequently known as moambe, mwambe or nyembwe, is an ingredient made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm (""Elaeis guineensis"") tree. It forms an important ingredient in stews and sauces in African cuisine. Dishes made with the sauce often include peanuts, peanut sauce, or peanut butter. The meat usually used in the dishes is chicken but other meats such as beef, fish, mutton, or any wild game meat such as crocodile or venison are used as well. Moambe chicken is considered a national dish of"
"Coconut sugar Coconut sugar (also known as coco sugar, coconut palm sugar, coco sap sugar or coconut blossom sugar) is a palm sugar produced from the sap of the flower bud stem of the coconut palm. Other types of palm sugar are made from the Palmyra palm, the date palm, the sugar date palm, the sago palm or the sugar palm. Used as a sweetener in many countries, coconut sugar has no significant nutritional or health benefits over other sweeteners. Coconut sugar comes in crystal or granule form, block or liquid. Producing coconut sugar is a two-step process. It starts"
"the spathes of the coconut, sago, and Palmyra (""Borassus flabellifer L."") palm, and scraping the tendermost part, just below the crown. Neera is rich in carbohydrates, mostly sucrose, and has a nearly neutral pH. It has a specific gravity ranging from 1.058 to 1.077. The chemical percentage composition of neera varies, depending on such factors as place, type of palm, mode and season of collection. Typical values are: Neera is highly susceptible to natural fermentation at ambient temperature within a few hours of extraction from the palm source. Once fermented, it transforms into toddy with 4% alcohol. Using several technologies"
"cream are two popular desserts. Jamaican ice cream comes in popular flavours like grapenut and rum and raisin. Other popular desserts include potato pudding, gizzada (a small tart shell with sweet spiced coconut filling), grater cake, toto (dessert) (a small coconut cake), banana fritters, coconut drops, plantain tart. Tie A Leaf, or blue drawers is a dish made by combining a starch (usually cornmeal or cassava) with coconut milk, then wrapped and tied in banana leaf before boiling. Asham is parched corn that is ground and combined with brown sugar. Bustamante Backbone, named after the first Prime Minister Alexander Bustamante,"
"Tembleque Tembleque is a coconut dessert pudding from Puerto Rico. Tembleque is made by cooking coconut milk, milk (optional), salt, cornstarch, cinnamon, and sugar. Recipes may include spices such as cloves, vanilla, and nutmeg or extra flavoring such as rum, orange blossom water and cream of coconut, or may be garnished with mint, almonds, fruit, flavored syrup or chocolate shavings. The recipe may originate in Puerto Rico, although variants on the dish exist in Latin America and other countries. Its name in English means ""trembling"", due to its gel-like trembling. In Brazil, the dish is known as manjar branco. In"