Lokot-lokot orLocot-locot is a delicacy common inMindanao and theSulu Archipelago in thePhilippines. It is also referred to asjaa^[1] in Sulu;tagaktak,tinagtag,tinadtag, ortinagaktak inMaguindanao del Norte andMaguindanao del Sur, andamik inDavao del Sur.^[2] Its texture is crunchy, usually colored golden-brown. Lokot-Lokot is usually produced and served on special occasions such as theMuslim feast ofEid al-Fitr.

Lokot-Lokot is made by repeatedly pounding glutinous rice until it becomes fine powder which is then blended with water and other ingredients to create a thick batter. The mixture is then poured into a halved coconut shell with holes called anuluyan directly into frying oil, resulting in fried mats of rice noodles. It is then formed into rolls or folded into a wedge using two wooden spoons called thegagawi.^[3][4]

• Daral (food)
• Kumukunsi
• Panyalam
• Shakoy

ThisFilipino cuisine–related article is astub. You can help Wikipedia byexpanding it.

• v
• t
• e

• Philippine doughnuts
• Glutinous rice dishes
• Filipino cuisine stubs

• Articles with short description
• Short description matches Wikidata
• Use mdy dates from October 2022
• Use Philippine English from October 2022
• All Wikipedia articles written in Philippine English
• All stub articles