Maranao Tiateg
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| image credit to 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.
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