Malihappo

Malihappo is a fermented rice dish originating from the Philippines, particularly popular in the northern regions. It is typically made with glutinous rice, also known as malagkit, which is cooked and then allowed to ferment. The fermentation process is often initiated by a starter culture containing a specific type of yeast, or sometimes by naturally occurring yeasts present in the environment.

The fermentation transforms the sugars in the rice into alcohol and other flavor compounds, giving malihappo a distinct sweet and slightly tangy taste, often with an alcoholic note. Its texture can range from soft and porridge-like to more solid and sticky, depending on the preparation method and fermentation time.

Malihappo is commonly consumed as a dessert or a snack. It can be eaten on its own or sometimes served with additional sweeteners like sugar or honey, or with fruits. In some areas, it is also used as an ingredient in other dishes, imparting its unique flavor and texture. The preparation and consumption of malihappo are often tied to cultural traditions and celebrations in the Philippines.