Dodol

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http://www.traveltrilogy.com/2016/10/maranao-snacks-maranao-food.html

Dodol is the icon of all Maranao confections. Sticky rice flour, coconut milk & jaggery or traditional raw sugar from sugarcane make up this filling snack.

It takes about 7-9 hours of nonstop stirring to keep it from burning & to maintain its thick & no-stick consistency. While it’s everywhere in Lanao del Sur & Lanao del Norte, the best that I’ve tasted are the ones with durian from new picked on its own tree.

INGREDIENTS:

• Coconut Milk
• Brown Sugar
• Rice
• Sticky Rice
• Durian (as flavor and is optional)

PROCEDURE:

1. Grind the rice and sticky rice first to become rice flour (do not mix).
2. Mix the rice flour and thin coconut milk.
3. Transfer it to a big pan and then boil. Boil until oily.
4. Melt the sugar and then mix, and continue to boil.
5. Put the sticky rice flour and keep stirring in a circular motion with medium heat.
6. Put the durian flavor. Mix well.
7. As it starts to thicken, put sugar again by spreading using your finger tips.
8. Continue to stir and add milk. Then continue stirring again.
9. Remove the oil that comes out from the sides of the pan. Make sure it’s already firm and sticky (but does not stick to your fingers when you touch it), before removing it from the heat.
10. Choose a perfect flat dish, spread the dodol evenly and wait for it to cool down. You may cut it to desired shapes or roll it for a circular shape

source: https://globalmarawi.blogspot.com/2019/04/how-to-make-maranao-dodol.html?m=1&fbclid=IwAR2FlRUtGCwEjry59PImgxpsyVrY_pQKHgAWhvC--CLULMb8X_09GvzjlV0.

Browa

 

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http://www.traveltrilogy.com/2016/10/maranao-snacks-maranao-food.html

maranao snacks broa

If you were to give me a present from Lanao del Sur, please make it boxes & boxes of broa! This delicious snack is no stranger to any foodie, coming in with different names like broas, ladyfinger cookie or sponge biscuit.

Ingredients:

1 kilo cake flour (arina)

1/4 cup margarine

8 eggs

1 pack (50grams) baking powder (calumet)

1 can evap milk

1kilo white sugar

procedure

first all the dry ingredients flour, sugar, margarine and baking powder

follow the egg and milk

stir well until the mixture is fine and lump free

pour the flour mixture into the towanga (cook browa) as shown the picture

source: (1) Maranao Recipe - SPECIAL BROWA | Facebook

Lokatis

This one’s a hybrid of pretzel & donut or something of that sort. It’s like a soft baked pastry that comes mostly in chocolate flavor. Whatever it really is, one thing is sure — it’s super sweet because of the sugar coating.

http://www.traveltrilogy.com/2016/10/maranao-snacks-maranao-food.html

Tamokonsi

This wiggly tamokonsi looking snack is actually a soft & soggy flour dough, pulled & twisted into a knot shape, something like a pretzel.

Tamokonsi is, you guessed it right, sweet but just enough to hit a smile. It’s quite rubbery too but then again, a happy chow.

 

Ingredients

•1 kilo flour

•5 pcs egg

•2 tablespoon of baking powder

•1/2 kilo of sugar

•1 bottle of royal

procedure

> first all the dry ingredients flour, sugar and baking powder

> follow the egg and royal

>stir well until the mixture is fine and lump free and cook

http://www.traveltrilogy.com/2016/10/maranao-snacks-maranao-food.html

Tiateg

Maranao Tiateg 

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http://www.traveltrilogy.com/2016/10/maranao-snacks-maranao-food.html

Jokingly, it feels like eating fried wire mesh because of how it looks like. But tiateg is actually a medley of rice flour, egg & coconut milk. To achieve those crispy tangles, the mixture swims on a deep-fry in crisscrossing motion. Then it goes on a roll & doused with syrup before it cools down.

Ingredients:

• 1/2 cups of water

•1 kilogram of brown sugar

•1 gantang rice

•1/4 gallon of edible oil,

Procedure:

Prepare thin syrup out of 2 1/2 cups of boiled water and 1 kilogram of brown sugar. Set aside.

1. Wash rice with water 4 times.

2. Resoak in water for 10 minutes and drain through a net bag.

3. Grind soaked rice into flour and sieve. Mix rice flour with the thin syrup well to become thick (the slurry should be sticky but flowing).

4. Heat edible oil in pan and maintain at high temperature.

5. Hang the coconut shell strainer on top of the pan (15-20 cm distance) then pour the processed slurry into the strainer half-full. The batter should easily pass through and come out like a string of noodles falling directly to the hot pan.

6. Quickly swing the strainer in crisscrossing or clockwise motion while letting the slurry pass through it so the falling strands would create a net-like pattern in the pan.

7. The falling strands of batter is quickly fried. Let it be cooked in the pan till it turns golden brown and crisp.

8. Take the rice fritter out and immediately fold it in the desired shape that you want. Fold it once to become semi-circle in shape, roll it to have a tubular shape or fold it from both sides and shape the edges to form a triangle. It would stiffen and turn crisp as soon as it cooled down.

source: T... - Bangsamoro Commission for the Preservation of Cultural Heritage | Facebook

maranao mamis: Delicious as you can eat

 Maranao snacks are as luscious as with the rest of tidbits in the Philippines. But they’ve never really gone into wide appreciation because they are not readily available outside the Maranao community. To begin with, our consciousness about the Maranao culture, people & religion may be shaded with outdated realities. So much more its culinary traditions that remain largely unheard of. And it is also often used when there is an occasion such as sultanade Ang when there is guest coming ( Dyalaga and kanduri).

(ctto)

Nibbling snacks is a filling affair among Filipinos. And the Maranaos are no exceptions to this. In fact, heir appetite for it are as huge as their kitchen full of sweet goodies. Collectively called “mamis”, this bunch of sweet snacks is characterized by wicked use of sugar and coconut in an overload of sugary variations.

(This is for academic purpose)

http://www.traveltrilogy.com/2016/10/maranao-snacks-maranao-food.html