Tinagtag

Method

1. If using whole rice, grind the soaked and drained grains as finely as possible, then sift out coarse particles. Fine rice flour can be used when a flour-based batter is preferred for more consistent threading.
2. Dissolve the brown sugar and salt in 1 cup water.
3. Stir the syrup into the rice flour, adding more water by teaspoons until the batter runs in a continuous fine thread but is not watery.
4. Rest the batter for 15 minutes, then stir again. Test it through the dispenser; the stream should not break into droplets.
5. Heat 4 cm oil in a wide pan to about 175°C. Pipe a fast circular lattice directly onto the oil, crossing the lines several times so the mat holds together.
6. Fry for 30–60 seconds, until the bubbling slows and the underside is crisp. Turn once only if needed.
7. Lift with two wooden spoons and immediately fold into a half-moon, triangle, or loose tube before the lattice hardens.
8. Drain on a rack and cool completely before storing airtight. Proper tinagtag should be brittle and light, not oily or hard.