food.wikisort.org - Dish

Lokot-lokot or Locot-locot is a delicacy common in Mindanao and the Sulu Archipelago in the Philippines. It is also referred to as jaa[1] in Sulu; tagaktak, tinagtag, tinadtag, or tinagaktak in Maguindanao, and amik in Davao del Sur.[2] Its texture is crunchy, usually colored golden-brown. Lokot-Lokot is usually produced and served on special occasions such as the Muslim feast of Eid al-Fitr.

Lokot-lokot

Alternative names	Jaa, Locot-locot, Tagaktak, Tinagaktak, Tinagtag, Amik, Tinadtag
Course	Dessert
Place of origin	Philippines
Region or state	Mindanao, Sulu
Main ingredients	glutinous rice

Lokot-Lokot is made by repeatedly pounding glutinous rice until it becomes fine powder which is then blended with water and other ingredients to create a thick batter. The mixture is then poured into a halved coconut shell with holes called an uluyan directly into frying oil, resulting in fried mats of rice noodles. It is then formed into rolls or folded into a wedge using two wooden spoons called the gagawi.[3][4]

See also

• Daral (food)
• Kumukunsi
• Panyalam
• Shakoy

References

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