Tagaktak

CEBU, Philippines – 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.

The rice batter, passing through the perforations in the coconut shell, drops directly into a pan of pre-heated cooking oil, where it is fried crispy until golden brown. In the process of frying, the coconut shell is swayed in crisscrossing or circular motion to create a tuft of net-like pattern of strands. The ready "tagaktak" is then allowed to cool and served wrapped in banana leaf or packed in plastic bag.

"Tagaktak" is a name derived from the Cebuano word "tagak," meaning "to drop." The name is descriptive of the rice batter falling through the perforated coconut shell to attain the noodle-like strands. It also refers to the crackling sound as the crispy triangular-shaped treat breaks apart when bitten.

These delectable homemade fritters are sold at sidewalk stalls and markets at Mandaue City and Lapulapu City, at an inexpensive price.

(Reference: http://pinoyfoodillustrated.blogspot.com)