"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.
