Philippine Food Illustrated

December 28, 2012

daral

daral – /da-rál/ Ta’u-sug snack) [n.] Tausug crêpe; rice crêpe rolled with coconut sweetmeat filling.

Other local names:

sulabai or dadal in Maguindanaon
dadal in Iranun
balolon or dadal in Maranao

Daral is a traditional Tausug rice crêpe. It is made with rice flour and filled with hinti and rolled into cylindrical form like a small log. Hinti is a coconut sweetmeat similar to Tagalog bukayo but soft, moist, and loose.

Preparation starts with the grinding of hulled rice grains (not glutinous) into rice flour. The flour is then mixed gradually with enough amount of water to produce a rice batter. Traditionally, the batter is unsweetened, though sugar or any other sweetener may be added if desired.

A ladle scoop of the batter is poured into a pre-heated pan brushed with oil, and let spread flat and round until it solidifies into a crêpe. The crêpe is done when it holds its shape when the underside is budged and pried. It would look like a fresh lumpia wrapper (spring roll crêpe).

When the bottom side is cooked, the crepe is topped with a spoonful of hinti (grated coconut sweetmeat similar to Tagalog bukayo). The opposite edges of daral are then folded and the crepe is rolled into a small log and would look like a rolled hot face towel with those tiny surface holes on the outer side.

Daral is traditionally served as a snack.

Originally, the crepe is made purely with ground rice, but later on, it is mixed or replaced with flour making the crepe look like closer to a pancake.

A daral in a food stall of Pagadian City public market, made with pure ground rice (rice flour).

Daral on display on a roadside food stall in Maharlika Village in Taguig City, made with ground rice mixed with all-purpose flour.

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