angkak – /ang-kàk/ (Tagalog and Capampangan food coloring and fermentation agent; dw Chin. Hokkien an khak [reddish leaves used in fermentation] < an [red] + khak [shell or husk]) [n.] red yeast rice (sc.name: Monascus purpureus)
I found this angkak rice in the public market of Cabanatuan City, Nueva Ecija in July 2017.
Angkak is a Mandarin orange food coloring. A Chinese tangerine food coloring obtained from a plant with reddish leaves, or rice treated with species of red mold.
This angkak rice is priced at PHP320.00 a kilo when I found it in the public market of Cabanatuan City, Nueva Ecija in July 2017.
Angkak rice is not for cooking into kanin (boiled or steamed rice), but can be added to cooking rice as a food color.
The Capampangans, Bulaqueños, Novo Ecijanos, and Tagalogs are fond of using angkak in coloring and as a fermentation agent for burong isda (fermented cooked rice with fresh fillet of freshwater fish, i.e. tilapia, bangus, ayungin, etc.), and in bagoong alamang (shrimp paste, a.k.a. balaw-balaw).
Angkak riceAngkak produces bright pastel pink color, a classic food coloring that is now fast disappearing because of artificial instant food colorings.
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