Saturday, January 16, 2010

#214_Masikoy: A Variant of Palitaw

(pronounced: mah-si-coi, rhymes with McCoy)

Like a plant that is indigenous to a certain region,
Masikoy is a kakanin that is a nativ
e to Pangasinan.
It is a variant of palitaw made with sesame sauce.

Masikoy is one of my favorite merienda items when I was growing up. The reason why it had become my favorite is perhaps I had aunts who made it every day to sell during merienda time and I had the privilege most of the time of being the first to buy a bowl of it from them before taking the freshly cooked masikoy to their stall. (buena mano daw!)
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.

Raw sesame seeds don't have much flavor until they are roasted.
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:

1) Oven method:
Heat oven to 350 degrees. Spread the seeds in a baking sheet and roast them for 5- 10 minutes.
2) Stove top Method:
Pour the seeds in a dry (no oil) heavy gauge pan (I use a regular Philippine kawali) and roast them over medium heat, stirring constantly with a wooden spoon until the seeds turn brown or amber in color.(edited) This process takes me about 30 minutes of non-stop stirring.

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.

grind roasted sesame seeds in a coffee grinder
(sorry, this color is a lot darker in this picture than the actual color,
this may be due to poor lighting in my kitchen)

Unlike my aunts who used mortar and pestle to pulverized the roasted sesame seeds, I am grateful that I have a mini coffee grinder that I use only for grinding spices, otherwise it will take me all day to prepare this food.

Grind the seeds ahead of time
then put it in a jar with tight-fitting lid so you can have them ready to make the Masikoy.
The only down side of using this electric grinder is that it pulverizes only about 60 % of the seeds, unless maybe you process it over again.

Making the rice dough is exactly the same way as the Palitaw
except they are shaped into disks instead of oval.

Disks of rice doughs floating

Follow the steps of making the rice doughs (see previous post, recipe #213, click here.) up to the stage when the doughs start to float, leave the doughs in the pot, then gradually pour in the sesame sauce mix (below). Stir to blend all the ingredients. Simmer for about 3-5 minutes longer. That's it! Really easy!

Sesame Sauce Mix
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


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  2. Our maciquy or masikoy in Bolinao is black [burn the linga not brown the linga] how could we post the photo of black maciquy here?

    1. ouili, thank you very much! this is the kind of masikoy I grew up with...but I love to see your black masikoy...and your procedure...unfortunately I don't have any idea how to let readers share their photos on here...I'm not active on this blog anymore...can you share it on my facebook page? thank you!
      here's the link to my facebook page>>>

  3. Mataway sayen masikoy tamo taga Bolinao. Thanks for sharing!