User:ZenLawrence

"TAGAKTAK" One of the known local delicacies originating from Mandaue City is the "tagaktak." It is a zingy, crunchy fritter made from a batter of sticky rice, coconut milk, eggs, water and sugar, added with sweet potato flour to make the fritter more delicious, and then fried in oil. Its fine noodle-like strands are created using coconut shell dotted with small holes like those of a water sprinkler. Ingredients: 2-1/2 c water 1 kg brown sugar 1 ganta rice 1/4 gal edible oil PROCEDURES IN MAKING TAGAKTAK: 1. Prepare thin syrup out of 2-1/2 cups boiled water and 1 kg sugar. Set aside 2 Wash rice with water 4 times. 3 Resoak in water for 10 minutes and drain through a net bag 4 Grind soaked rice into flour and sieve. Mix rice flour with the thin syrup (the slurry should be  sticky) 5 Heat edible oil in carajay and maintain at high temperature 6 Hang the coconut shell strainer on top of the carajay (15-20 cm distance) then pour the processed slurry into the strainer half-full 7 Swing the strainer clockwise and let the slurry pass through it (Do it in normal swinging of  strainer). 8 Let it push out in the carajay turn golden brown 9 Take out and fold half-way.