Lokot-lokot

Nowadays, Lokot-lokot has become an increasingly relevant topic of debate in our society. Since its emergence, Lokot-lokot has captured the attention of experts and the general public, generating mixed opinions and passionate discussions. Over time, Lokot-lokot has proven its importance in different areas, from politics to technology, culture and education. In this article, we will explore the most relevant aspects of Lokot-lokot and its impact on daily life, as well as the possible implications it could have in the future.

Lokot-lokot
Alternative namesJaa, Locot-locot, Tagaktak, Tinagaktak, Tinagtag, Amik, Tinadtag
CourseDessert
Place of originPhilippines
Region or stateMindanao, Sulu
Main ingredientsglutinous rice

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 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

References

  1. ^ Kong, Akong (July 30, 2015). "Zamboanga Foods: Zamboanga Foods". Zamboanga Foods. Retrieved October 11, 2017.
  2. ^ Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Inc. ISBN 9786214200870.
  3. ^ "Lokot-Lokot - Filipino Food". Aboutfilipinofood.com. Retrieved February 24, 2017.
  4. ^ Pinay Ricamora (February 8, 2013). "In Pinay'S Tummy: Taste Of Zamboanga: Tausug Delicacies / Banban". Inpinaystummy.blogspot.com. Retrieved February 24, 2017.
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