tagaktak

tagaktak – /ta-gák-tak/ Cebuano snack [n.] rice fritter

 

a.k.a. tinagaktak in Cebuano
amik in Davao del Sur
lukot-lukot in Chavacano [Zamboangueño]
tinagtag in Maguindanaon
tiyatug or tiyanug in Maranao
ja in Ta’u-sug

A net-like rice fritter, made with sticky rice batter, blended with fresh coconut milk, beaten chicken egg, and sugar. The color and size of the strands look like intertwined fried pancit bihon. Fine and crisp. If desired to make it even crispier, there are those who would add kamote flour (sweet potato flour) to the batter.

Tagaktak is produced using a coconut shell with small perforations that serve as a strainer. The coco shell is tied with string and hung directly over a pan with deep oil heated on medium fire. The prepared rice batter is poured into the coco shell, allowing it to pass through down the small holes like a water sprinkler. The batter would come out continuously as thin strings falling directly into the pan and are immediately fried upon contact with the boiling oil. While the batter is dripping, the strainer is swayed alternately in crisscrossing and circular motion to create a net-like pattern of rice fritter.

Tagaktak being sold on sidewalk stalls across the entrance gate of Basilica Minore del Sto Niño de Cebu (a.k.a. Sto Niño Church) in Cebu City.

The rice fritter is then folded in half and folded further into a triangle, making it to like a folded flag. Turned over to fry the other side until golden brown and crisp. Tagaktak is then taken out right away from the pan when the right color is attained. Otherwise, it would turn darker, indicating that tagaktak is already burnt. Excess oil is drained before tagaktak is served on a banana leaf or plate, or put in a plastic cellophane bag.

The name tagaktak is from the Cebuano word tagak, which means “to drop” or "to fall" The derivative word tagaktak means “continuous falling or dropping” referring to the rice batter falling out from the strainer. If coconut shell is not available, tagaktak makers would use empty milk can as a replacement. The bottom of the can is perforated by hammering a 2-inch nail through it. A long handle can be attached to the shell or can so as to avoid the cook from getting hurt from the spattering hot oil and steam when cooking tagaktak.

This rice fritter is similar to the tiyanug of Maranao, the ja of Tausug, or the tinagtag of Maguindanaon, only that they are pliable and often shaped into tubes. Tagaktak is traditionally triangular, very crisp, and would easily brittle.

These pieces of tagaktak are manufactured in Mandaue City and sold on sidewalk stalls near the Nuestra Señora Virgen de Regla church in Poblacion, Lapulapu City, Mactan island, Cebu.

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.

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