000			01936nam a22003497a 4500
003			OSt
005			20250805182743.0
008			250805s2024 ph ||||| |||| 00| 0 eng d
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aOpo, Chaezon _eauthor.
245			_aExploring the production process of peanut stuffed sticky rice masi in Liloan Cebu / _cChaezon Opo, Eddie Bronze Marikit, Mark Joseph Goc-ong, Charisma Usares.
260			_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _c2024.
300			_axii, 128 pages : _bcolor illustrations ; _c29 cm
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references.
520			_aMasi, a beloved local delicacy of Liloan, Cebu, tantalized taste buds with its sweet peanut filling encased in sticky rice. However, its traditional methods of producing masi were still unstable due to the lack of a standardized recipe. Therefore, this study sought to delve into the traditional production process of peanut-stuffed sticky rice (masi) crafted by makers in Lilloan, Cebu. The research documented the unique steps of masi preparation, including rice base preparation, peanut filling, shaping, and cooking. It developed a standardized procedure by combining these steps with established ingredient ratios to ensure consistent quality while honouring traditional methods.
521			_aAdult
541			_yCollege of Hospitaly Management _zHospitality Management
546			_aEnglish
650			_aProduction process.
650			_aMasi.
650			_aTraditional food production.
651			_aLiloan Cebu _zPhilippines
700			_aMarikit, Eddie Bronze _eauthor.
700			_aGoc-ong, Mark Joseph _eauthor.
700			_aUsares, Charisma _eauthor.
942			_2ddc _cTHE
998			_cadryann[new] _d08/05/2025
999			_c13841 _d13841