Lokot-lokot

A thin batter drizzled into hot oil as a lace and rolled into a tube while it is still limp.

Vegan.

Ingredients

• 250 g rice flour
• 100 g muscovado sugar
• 400 ml coconut milk
• 150 ml water
• 1 pinch salt
• oil, for shallow frying

Method

1. THE SHAPE IS MADE IN THE PAN, IN SECONDS. The batter is drizzled in as a lattice, it sets almost at once, and it must be rolled while it is still floppy. There is no second chance on a given piece.
2. Whisk everything but the oil to a thin batter, the consistency of single cream. Strain it -- a lump blocks the drizzle and spoils the lace.
3. Heat 1 cm of oil in a wide pan over a medium heat. Too hot and the lattice browns before it can be rolled.
4. Pour the batter into a bottle or a cup with a small hole and DRIZZLE IT IN A CRISS-CROSS over a 12 cm circle. It firms in about 20 seconds.
5. ROLL IT UP IMMEDIATELY with two forks or a chopstick, from one edge, into a tube. Left flat for even another ten seconds it goes brittle and shatters when you try.
6. Lift onto a rack and let the next one go in. Work in single pieces, not batches.
7. They keep a week airtight and go soft the moment they do not.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes