Philippinische Lebensmittel

Cremiges Produkt für philippinische Desserts, Obstsalate, Kuchen, Pasta, Saucen und Suppen.

This is a ready-to-use halo-halo mix from the Philippines used as a base ingredient for the famous Filipino dessert Halo-Halo (“mix-mix”). It contains a sweet syrup with a combination of: preserved fruits sweetened beans coconut-based ingredients You typically don’t eat it alone in large amounts — it’s meant to be: 👉 spooned into a glass 👉 topped with shaved ice, milk, and extras like ice cream or leche flan Think of it as the “starter engine” of halo-halo dessert construction 🍧

🧾 PRODUCT DESCRIPTION This is a jar of pre-cooked red beans (adzuki beans / munggo-style beans) preserved in a thick sugar syrup. It is commonly used as 🍧 Halo-halo topping (Philippines) 🍨 Ice cream topping 🍞 Dessert filling (buns, pastries, mochi-style sweets) 🥤 Sweet drink add-in for Asian desserts Think of it as a ready-to-use sweet bean paste-in-whole-bean form, saving you the long boiling + sweetening process.

Lebensmittelechte alkalische Lösung für asiatische und philippinische Rezepte wie Kutsinta, Pichi-Pichi, Nudeln und Reiskuchen.

Product Description Lye water / Lihiya (food-grade alkaline solution) is a traditional cooking ingredient used in Chinese and Filipino cuisine. What it is: A strong alkaline solution (commonly sodium carbonate and/or potassium carbonate in water) Also known as kansui in Chinese cooking or lihiya in Filipino cooking What it does in food: Gives noodles that springy, chewy texture Helps form the deep yellow color in noodles and dumplings Used in foods like: Pancit noodles 🍜 Puto / kutsinta (Filipino rice cakes) Mooncake skins Zongzi (sticky rice dumplings) Some alkaline breads or pastries Think of it as a texture engineer in liquid form—it quietly reshapes starch behavior from the inside.