Paeng

Paeng refers to a type of coconut palm toddy found in the Philippines, particularly in the Visayas region. It is an alcoholic beverage produced from the fermented sap of the coconut flower spathe. The process typically involves tapping the spathe to collect the sap, which is then allowed to ferment naturally or with the addition of a starter. The resulting drink can vary in sweetness and alcoholic content depending on the duration of fermentation and the specific preparation methods used by individuals or communities.

The production of paeng is often a traditional practice, passed down through generations. It is commonly consumed during social gatherings, festivals, and everyday life in rural areas. The taste is described as mildly sweet with a slight alcoholic kick, and it can be enjoyed fresh or aged for a stronger flavor. While generally considered a local delicacy, its availability can be limited outside of the regions where it is produced. Consumption patterns and cultural significance are closely tied to the agricultural cycles of coconut cultivation.