Panyalam: Difference between revisions
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[[Category:Philippine desserts]] |
Revision as of 05:35, 1 December 2021
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Alternative names | panyam, panialam |
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Course | Dessert |
Place of origin | Philippines |
Region or state | Mindanao |
Main ingredients | Glutinous rice, muscovado, coconut milk |
Similar dishes | bibingka, puto |
Panyalam or panyam, is a traditional Filipino fried rice pancake. It is made with ground glutinous rice, muscovado (or brown sugar), and coconut milk mixed into a batter that is deep-fried.[1][2][3][4]
Panyalam originates from Mindanao and nearby islands. It is particularly popular among Muslim Filipinos, including among the Maguindanao, Maranao, Sama-Bajau, and Tausug people. It is commonly served during special occasions and religious holidays (notably during Hari Raya).[2][3] It is also a traditional dish among native Christian and animist Lumad groups, like the Mansaka and non-Islamized communities of the Sama-Bajau.[5][6]
See also
- Kue pinyaram
- Tupig
- Bibingka
- Kakanin
- Kumukunsi
- List of pancakes
- Lokot-lokot
- Okoy
- Palitaw
- Pastil
- Puto
- Shakoy
References
- ^ Edgie Polistico (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.
- ^ a b Damo, Ida. "4 Must-Eat K'Gan Muslim Desserts". Choose Philippines. Archived from the original on 10 December 2018. Retrieved 10 December 2018.
- ^ a b "Food Trip: Zamboanga City". Travel Up. Retrieved 10 December 2018.
- ^ Mercado, Brennan. "Two Tausug feasts: just another day in Jolo, Sulu". Baktin Corporation. Retrieved 10 December 2018.
- ^ Damo, Ida. "Did You Know: 10 Unique and Delectable Tribal Dishes from Mindanao". Choose Philippines. Retrieved 10 December 2018.
- ^ Aoyama Waka (2016). Living in the City as Sama-Bajau: the Case of Papa Melcito's Family (PDF). Harvard-Yenching Institute Working Paper Series. The University of Tokyo.