Latik

{{anchor|Visayan latik}}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. In the most common usage, however, latik means a syrupy condiment derived from reducing coconut milk and sugar.

It is used much in the same way as syrup, in dishes like kalamay and suman. It is usually Anglicized as "coconut caramel." 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.

{{anchor|Tagalog latik}}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. In the Visayas, these solids are known as lunok in Cebuano; and balutai in Karay-a.

Latík is commonly used as a topping for a variety of Philippine dishes including maja blanca, sapin-sapin, and ube halaya.{{cite book

References

References

1. "latik". Binisaya.com.
2. "Bisaya translation for "latik"". Bisaya Translator and Cebuano Dictionary.
3. (2004). "Philippine quarterly of culture and society". University of San Carlos.
4. "Suman Latik". Lutong Bahay.
5. (2015). "The Oxford Companion to Sugar and Sweets". Oxford University Press.
6. (1981). "Handbook on Coconut Palm". Oxford & IBH.
7. (1975). "Coconut Palm Products: Their Processing in Developing Countries". Food & Agriculture Organization.
8. (August 5, 2008). "Latik / Fried Coconut Milk Solids". Market Manila.
9. Vanjo Merano. (March 25, 2010). "How to Make Latik". Panlasang Pinoy.
10. Edgie Polistico. (2017). "Philippine Food, Cooking, & Dining Dictionary". Anvil Publishing, Incorporated.
11. (1998). "Food of the Philippines". Tuttle Publishing.