On a sun-drenched morning in Pangasinan, I found myself wandering through the bustling Dagupan market, where the aroma of fresh kakanin led me to a smiling vendor named Aling Josie. Her stall was lined with various rice cakes, but one particular dish caught my eye – Masikoy, glistening in a golden-brown sauce.
After spending the morning learning her technique and hearing stories of how masikoy brings families together during merienda time, I knew I had to share this special Pangasinan treasure with you all. Now let me show you how to bring this delightful combination of chewy rice cakes and creamy sesame-coconut sauce to your own kitchen.
Why You’ll Love This Recipe
- Authentic Pangasinan flavors passed down through generations
- Perfect balance of chewy rice cake and creamy sesame-coconut sauce
- Customizable sweetness to suit your taste
- Can be made ahead for parties or gatherings
- Healthier than deep-fried desserts
- Naturally gluten-free
Authentic Pangasinan Masikoy Recipe
Equipment
- Large mixing bowl (for making the dough)
- Measuring cups and spoons (Panukat)
- Wok or deep pan (kawali) for cooking the sauce and rice cakes
- Wooden spoon (sandok) for stirring the coconut milk sauce
- Small bowl of water (for shaping the dough)
- Clean kitchen towel (to cover the dough while working)
- Slotted spoon (for removing the cooked rice cakes)
Ingredients
For the Rice Cake:
- 2 cups glutinous rice flour galapong
- 1 cup water tubig
- 1/3 cup coconut strips niyog na hiniwa
For the Sauce (Sarsa):
- 1/2 cup roasted sesame seeds lingang, ground
- 3 cups coconut milk gata
- 1 cup brown sugar maskada
- 1 stalk pandan leaves dahon ng pandan
Instructions
- Begin by placing 2 cups of glutinous rice flour (galapong) in a large mixing bowl. Gradually add 1 cup of water (tubig) while gently mixing with your hands until you achieve a smooth, pliable dough (ang masa ay dapat malambot pero hindi masyadong malagkit). Once the dough comes together, fold in 1/3 cup of fresh coconut strips (niyog na hiniwa) until evenly distributed. Cover the dough with a clean kitchen towel and let it rest for 5 minutes.
- While the dough is resting, prepare your sauce (sarsa). In a wok or deep pan (kawali), combine 3 cups of coconut milk (gata), 1/2 cup of freshly ground roasted sesame seeds (lingang), and 1 cup of brown sugar (maskada). Add one stalk of pandan leaves (dahon ng pandan) to infuse the mixture with its distinct aroma.
- With slightly moistened hands (mamasa-masa ang kamay), pinch off approximately 2 tablespoons of dough and gently flatten it into an oblong disc shape (pabilugin at patirin), about 1/4 inch thick. Place the shaped pieces on a clean plate and cover them with a cloth while you work on the remaining dough (takpan ang natitira).
- Set your stove to medium heat (katamtamang init) and bring the coconut milk mixture to a gentle simmer (payapang pakuluan), stirring occasionally to prevent the coconut milk from curdling (para hindi mag-talop ang gata). The temperature should be around 180°C/350°F.
- Once the sauce is simmering, carefully slide each rice cake into the mixture (dahan-dahang ihulog ang mga masikoy sa sarsa). Avoid overcrowding the pan (huwag masyadong punuin ang kawali). Cook the rice cakes until they float to the surface (hanggang lumutang), which typically takes 3-4 minutes. Continue cooking for an additional 2 minutes to ensure they’re fully cooked through (lutong-luto na).
- Using a slotted spoon (sandok na may butas), transfer the cooked masikoy to serving bowls. Pour the generous amount of the golden-brown sesame-coconut sauce over the rice cakes (buhusan ng sapat na sarsa). For best results, serve the masikoy while still warm (mainit-init pa). The rice cakes should be slightly chewy (malambot at masarap nguyain) with a silky smooth sauce that’s perfectly balanced between sweet and nutty flavors.
Tips from Lola’s Kitchen
- Toast sesame seeds until golden brown for maximum flavor (hanggang maging golden brown)
- Use fresh coconut milk for the best taste
- Don’t overcrowd the pan when cooking the rice cakes
- Keep the sauce at a gentle simmer to prevent curdling
- Test one rice cake first to adjust cooking time if needed
Traditional Serving Suggestions
- Serve warm in small bowls with plenty of sauce
- Pair with hot ginger tea (salabat)
- Traditionally enjoyed during afternoon merienda
- Can be served as dessert after main meals
- Perfect with kapeng barako (strong Filipino coffee)
Troubleshooting Common Issues
- If dough is too sticky: Add more glutinous rice flour, 1 tablespoon at a time
- If dough is too dry: Add water, 1 teaspoon at a time
- If rice cakes break apart: The dough might be too thin or the sauce too vigorous
- If sauce is too thick: Add more coconut milk
- If sauce is too thin: Simmer longer to reduce
Ingredient Alternatives
- Glutinous rice flour: Can use freshly ground glutinous rice
- Brown sugar: Can substitute with muscovado or white sugar
- Pandan leaves: Can use pandan extract (1/4 teaspoon)
- Fresh coconut milk: Can use canned coconut milk
- Coconut strips: Can omit or replace with macapuno strings
Storage & Reheating
- Store in an airtight container in the refrigerator for up to 3 days
- To reheat: Warm gently in a pan with a little coconut milk
- Can be frozen for up to 1 month
- Thaw overnight in refrigerator before reheating
- Best consumed within 24 hours for optimal texture
Variations
- Ube Masikoy: Add ube halaya to the dough
- Pandan Masikoy: Add pandan extract to the dough
- Chocolate Masikoy: Add cocoa powder to the sauce
- Modern Masikoy: Top with crispy pinipig
- Coconut-free version: Cook in plain sesame sauce
Frequently Asked Questions
How do I know when the rice cakes are fully cooked?
They will float to the surface and become slightly translucent. When cut in half, there should be no raw dough in the center.Can I make the dough ahead of time?
Yes, you can prepare the dough up to 4 hours ahead. Keep it covered with a damp cloth to prevent drying.Why did my sauce curdle?
This usually happens when the heat is too high. Keep it at a gentle simmer and stir occasionally.How can I make it less sweet?
Reduce the brown sugar to 3/4 cup or adjust to taste.Can I use a food processor to grind the sesame seeds?
Yes, but be careful not to over-process or it will become paste-like. Short pulses work best.
Nutrition
The Story Behind Pangasinan Masikoy
In the sun-drenched province of Pangasinan, where rice fields stretch endlessly toward the horizon and coconut trees sway in the gentle breeze, a beloved delicacy called masikoy has been delighting generations of locals and visitors alike. This traditional rice cake, known locally as kakanin, represents the ingenuity of Filipino culinary heritage, particularly in transforming simple ingredients into extraordinary treats.
Masikoy traces its origins to the resourceful home cooks of Pangasinan who sought to elevate the humble rice cake by incorporating two of the region’s abundant ingredients: coconut milk and sesame seeds. While its more widely known cousin, palitaw, is simply boiled and coated with dry ingredients, masikoy distinguishes itself through its innovative cooking method that creates a luxurious sauce that becomes an integral part of the dish.
The name “masikoy” itself is believed to derive from the ancient Pangasinan word “sikoy,” which refers to the grinding motion used to prepare the toasted sesame seeds – a crucial component that gives the dish its distinctive nutty flavor. Local food historians suggest that the recipe gained prominence during the Spanish colonial period when sesame cultivation flourished in the region’s fertile soil.
In the bustling markets of Dagupan City and other Pangasinan towns, masikoy vendors are a common sight, particularly during the late afternoon when locals seek out comfort food for merienda (afternoon snack). The dish has become so deeply woven into the fabric of Pangasinan culture that it often makes appearances at important celebrations, from family gatherings to traditional festivities, where it serves as both a beloved snack and a symbol of the region’s culinary heritage.
Today, while the basic recipe remains true to its roots, innovative home cooks and local food artisans have begun experimenting with variations, incorporating modern twists while maintaining the soul of this cherished delicacy. Yet, whether served traditionally or with contemporary adaptations, masikoy continues to tell the story of Pangasinan’s rich culinary traditions, one delectable bite at a time.
What sets masikoy apart is not just its unique preparation method, but also the way it embodies the Filipino value of making something extraordinary from simple ingredients. The transformation of basic glutinous rice flour into these pillowy soft cakes, swimming in a golden pool of sesame-infused coconut sauce, represents the creativity and resourcefulness that characterize Filipino cuisine.
Each bowl of masikoy serves as a testament to the enduring legacy of Pangasinan’s culinary traditions, offering not just sustenance, but a taste of history, culture, and the warmth of Filipino hospitality. As this humble delicacy continues to captivate palates and hearts, it stands as a proud ambassador of Pangasinan’s rich gastronomic heritage.
