Authentic Pangasinan Masikoy Recipe
Masikoy is a traditional rice cake (kakanin) from Pangasinan province, featuring flattened glutinous rice dough infused with coconut strips, gently cooked in a rich sauce of coconut milk, ground toasted sesame seeds, brown sugar, and pandan leaves. Unlike its cousin palitaw which is simply boiled and coated in dry ingredients, masikoy distinguishes itself through its luxurious cooking liquid that becomes an integral part of the dish, creating a harmonious blend of chewy, creamy, and nutty elements in each spoonful.
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
- ⅓ cup coconut strips niyog na hiniwa
For the Sauce (Sarsa):
- ½ cup roasted sesame seeds lingang, ground
- 3 cups coconut milk gata
- 1 cup brown sugar maskada
- 1 stalk pandan leaves dahon ng pandan
Instructions
- First, gather all your ingredients and equipment. You'll need glutinous rice flour, water, coconut strips, roasted sesame seeds (ground into powder), coconut milk, brown sugar, and pandan leaves. Have a large bowl, wok, and wooden spoon ready.
- Place 2 cups of glutinous rice flour in a large mixing bowl. Add 1 cup of water gradually while mixing with your hands. Keep mixing until you get a smooth, soft dough that's not too sticky. Mix in ⅓ cup of coconut strips until they're evenly spread throughout the dough. Cover the dough with a clean kitchen towel and let it rest for 5 minutes.
- While waiting, make your sauce. Pour 3 cups of coconut milk into a wok. Add ½ cup of ground roasted sesame seeds and 1 cup of brown sugar. Drop in one stalk of pandan leaves. Don't turn on the heat yet.
- Now, wet your hands slightly with water. Take about 2 tablespoons of dough and flatten it into an oval shape, about ¼ inch thick. Place it on a clean plate. Repeat this until you've used all the dough. Keep the shaped pieces covered with a cloth.
- Set your stove to medium heat and slowly bring your coconut milk mixture to a gentle simmer, stirring occasionally. Don't let it boil too hard or the coconut milk might curdle.
- Once the sauce is simmering, carefully drop in your rice cakes one by one. Don't overcrowd the pan. Cook until they float to the surface, about 3-4 minutes. Let them cook for 2 more minutes to make sure they're done inside.
- Using a slotted spoon, transfer the cooked masikoy to serving bowls. Pour plenty of the hot sesame-coconut sauce over them. Serve while warm.
- Remember: The rice cakes should be soft and chewy, and the sauce should be smooth and creamy. If your sauce gets too thick, you can thin it out with a little more coconut milk.
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
Nutrition
Calories: 180kcalCarbohydrates: 32gProtein: 3gFat: 5gSaturated Fat: 9gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 15mgPotassium: 119mgFiber: 1gSugar: 14gVitamin C: 0.5mgCalcium: 21mgIron: 2mg
Tried this recipe?Let us know how it was!