Kapet-Kapet, The Unknown Delicacy

Kapet-kapet, unknown delicacy to many but popular taste to most of the people who can taste this.

Kapet-kapet, unknown delicacy to many but popular taste to most of the people who can taste this.

Served during Begnas Festival of Ilocos Sur, kapet-kapet (sticky) is a delicacy in white glutinous rice rolled and sweetened in white sugar and grated coconut fruit and added the aroma of pandan leaves. It’s more than just a side dish in our table.  It is best for our afternoon break.

Kapet-kapet may not be as popular as the ‘puto’ or ‘bibingka’ of the Philippine’s delicacies but you may also like the sweet taste which is usually made for some special occasion in our village.

Ingredients

  • ½ salop malagkit nagiling
  • ½ puting asukal
  • 3 pieces nakayod niyog
  • 10 dahon ng pandan

 

Procedure

  1. Ipakulo ang nakayod na niyog. Haluin ito hanggang maging malagkit.
  2. Pakuluan ang pandan leaves.
  3. Paghaluin ang malagkit at puting asukal. Gamitin ang tubig na pinagkuluan ng pandan leaves upang ihalo sa malagkat at puting asukal. Haluing mabuti hanggang lumapot.
  4. Ibalot ang plastic wrapper sa ibabaw nito. Gamitin ang langis ng latik, ilagay ito sa ibabaw ng plastic at ikalat upang hindi kumapit ang ilalagay na malagkit.
  5. Pagkatapos lagyan ng oil, lagyan ang bandehado ng hinalong malagkit.
  6. I-steam sa malaking kawali.
  7. Pag naluto na ang malagkit, hanguin ito at palamigin.
  8. Lagyan ng latik ang ibabaw nito at irolyo ang malagkit (huwag isali ang plastic).
  9. Hiwain ang nakarolyong malagkit.
  10. Puwede nang i-serve.

photo is mine

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