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Lokot-Lokot
No verified photo yet. We would rather show you the name than a picture that is not the real dish.
A wedding and Eid sweet of the Tausug: glutinous rice batter is poured through the holes of a halved coconut shell (uluyan) into hot oil, and the fried mats are rolled while still hot with two wooden spoons. Crispy and golden; it is called jaa in Sulu and tagaktak in Maguindanao.
Ingredients
- 2 cups glutinous rice flour
- 3/4 cup water (approx.)
- 1 cup oil for frying
- Sugar to taste (optional)
- Half coconut shell with holes (uluyan) or piping bag with narrow nozzle
180–280 kcal per typical serving.
3-4 coils (estimated from the typical recipe)
More history on Wikipedia: Lokot-lokot
How it is made
- Mix the flour with water into a thick batter that falls in threads.
- Pipe the batter through the uluyan into 180 °C oil, drawing spirals.
- Fry 1-2 min until golden and lift out the whole mat.
- Roll it while still hot with two wooden spoons.
- Drain and serve at weddings and feasts, or with coffee.