TAUSUG FAMOUS DISH AND DELICACIES

Tiyula’ itum is a combination of the word tula’ and itum. Tula’ is cooking with soup and itum is black because of the burned coconut as the main ingredient being mixed to the meat.

Tiyula’ itum is always cooked in the famous occasions of the Tausug.

LOKOT-LOKOTThe lokot-lokot is made from rice flour, which

is repeatedly pounded until it becomes fine powder. Water and other ingredients are then added and blended to create a thick mixture.

The mixture is then poured in a strainer with holes called ulayan and formed into rolls using two wooden spoons called the gagawi.

When it’s golden brown in color, it is set aside to cool until it hardens into the crunchy rolled floss of flour that is sweet. The sweetness of the lokot-lokot is comparable to Car-Car’s ampao but it is denser.

SATTI DE ZAMBOANGA

BAULU-Made of egg and flour.-Describe as a small cake , mamon or Madeleine.-The baulu is artistic because the batter is placed on molds and baked .

PUTLI MANDI Made of Malagkit flour -circle purple in color-with grind coconut outside-Sweet rice balls with coconut jams inside.

PITIS-rectangle in shape-wrap in banana leaves-same ingredients with putli mandi except no coconut in the outer-Sweet, sticky, violet rice flour boiled in coconut milk and brown sugar.