(pronounced: mah-si-coi, rhymes with McCoy)
Like a plant that is indigenous to a certain region,
Masikoy is a kakanin that is a native to Pangasinan.
It is a variant of palitaw made with sesame sauce.
The only regret I have is that I didn't learn how to make it from them. Luckily, a few years ago a friend of mine was so nice to give me a recipe.
To make the masikoy easier and faster, we need to prep the sesame seeds first, even days ahead as this is the time-consuming part of the process.
Roasting the seeds is what releases their natural oil
resulting to their amazing aroma and nutty flavor.
There are 2 ways to roast the seeds:
Heat oven to 350 degrees. Spread the seeds in a baking sheet and roast them for 5- 10 minutes.
The key to a good and flavorful Masikoy is in the roasted sesame seeds. If the seeds are not roasted right, the sauce will not turn out right. Make sure not to over roast the seeds, otherwise they will taste bitter. I'll say practice makes a perfectly roasted sesame seeds.
(sorry, this color is a lot darker in this picture than the actual color,
this may be due to poor lighting in my kitchen)
In a bowl, mix together:
3/4 cup white sugar, (or more if desired)
1/3 cup ground sesame seeds
1/4 cup rice flour