Comments on: Snotty Coconuts?!?

by: sonny sj

Wed, 10 Oct 2007 07:43:43 +0000

MM, I just came across this post.

In our place, Poambong, Bulacan, critical stages of the life cycle of coconuts are:

1. Mala-uhog (butong)
2. Mala-kanin - which as Bubut had said is the one commonly referred to by vendors as “pang salad po ba?”.
3. Mala-katad - more chewy than mala-kanin yet not yet truly hard as a mature coconut. This is the one best grated and eaten with palitaw, bibingka, puto bumbong, pichi-pichi, suman sa lihiya and other kakanins that has to be served with grated coconut.
4. Niyog (lahing) - the truly matured coconut for coco milk extraction.

In wet markets, mala-katad can be distinguished from niyog by the light color of its shell. Niyogs has truly dark chocolate colored shells, while the mala-katad’s shell is somewhat dark cream in color.

by: Marketman

Thu, 01 Jun 2006 01:18:05 +0000

lori, I dried my own grated coconut. Have yet to try the flaked one but it should work…

by: lori

Wed, 31 May 2006 10:35:18 +0000

My biggest frustration with coconuts is that I can’t get them here flaked and sweetened, similar to the Baker’s brand that’s imported. I’m sure those coconuts come from the Philippines! So I’v taken a tip from you, MM, and I will do it myself. I like to use coconut in baking. Here’s one of my favorite recipes utilizing coconut.

by: Bubut

Wed, 31 May 2006 04:41:15 +0000

the mala-kanin is what the coconut vendor calls “pang Salad po ba ?”. for me the mala-uhog is the best stage..

by: kulasa

Wed, 31 May 2006 02:26:40 +0000

I’m like erleen. I just know mala-uhog and mala-kanin. Eating tumbong was also a chilhood treat. I recall the time my cousins and I almost got a whipping. We started opening coconuts looking for tumbong not knowing that the coconuts were ready to be planted. Lolo’s bantay was really after us. Kaya pala parang nakapila yung mga buko…