Locot-locot (pronounced as “Lo-KOT-Lo-KOT”) is a rice-based, fried pastry that originated and is popular in Zamboanga del Sur province, Mindanao, southern Philippines.
Delightfully crispy when freshly fried, locot-locot is made up of rice galapong or finely milled rice with a smooth and fluid consistency. The fluid galapong is then scooped into a coconut shell with holes and the galapong or fluid mixture is dripped slowly into a flat frying pan. The noodle-thin rice sticks that are slowly formed into a thin sheet and rolled (locot-locot means ‘ to fold’) is gently fried. This is slow-cooking at its best, and the resulting rice pastry is similar in taste to the Spanish churros.
Zamboangenos eat the locot-locot with local coffee or chocolate drink, again similar to eating churros dipped into a cup of hot chocolate. Due to the labor-intensive process of making locot-locot this pastry is facing tough competition from other local and imported sweets, and is threatened with extinction.
Mabuhay ang locot-locot!