By: Jeannie Cabral and Ercel Ann Felix

2. Tiyula’ itum is a
combination of the word
tula’ and itum. Tula’ is
cooking with soup and
itum is black because of
the burned coconut as
the main ingredient
being mixed to the meat.
Tiyula’ itum is always cooked in the famous
occasions of the Tausug.

3. LOKOT-LOKOT
 The lokot-lokot is made from rice flour, which is
repeatedly pounded until it becomes fine powder.
Water and other ingredients are then added and
blended to create a thick mixture.
 The mixture is then poured in a strainer with holes
called ulayan and formed into rolls using two wooden
spoons called the gagawi.

4. When it’s golden
brown in color, it is
set aside to cool until
it hardens into the
crunchy rolled floss of
flour that is sweet.
The sweetness of the
lokot-lokot is
comparable to Car-
Car’s ampao but it is
denser.

5. SATTI DE ZAMBOANGA

6. BAULU
-Made of egg and
flour.
-Describe as a small
cake , mamon or
Madeleine.
-The baulu is artistic
because the batter is
placed on molds and
baked .

7. PUTLI MANDI
 Made of Malagkit
flour

-circle purple in
color
-with grind
coconut outside
-Sweet rice balls
with coconut jams
inside.

8. PITIS
-rectangle in shape
-wrap in banana leaves
-same ingredients with
putli mandi except no
coconut in the outer
-Sweet, sticky, violet
rice flour boiled in
coconut milk and
brown sugar.