lagaw

Lagaw is a traditional Filipino fermented rice cake, particularly popular in the Bicol region of the Philippines. It is made from glutinous rice, which is pounded or ground and then allowed to ferment with the addition of a starter culture, often a small amount of cooked rice or a specific type of yeast. The fermentation process typically takes several days, during which the sugars in the rice are converted into alcohol and organic acids, giving lagaw its characteristic sour and slightly alcoholic flavor.

The texture of lagaw is often described as sticky and chewy, with a soft, slightly gelatinous consistency. It can be eaten on its own as a snack or dessert, or it can be incorporated into other dishes. In some areas, lagaw is fried until crispy and served with a dipping sauce, or it is steamed and mixed with coconut milk and sugar. The fermentation process not only preserves the rice but also enhances its digestibility and introduces unique flavor profiles. The production of lagaw is often a communal activity, passed down through generations, and it holds cultural significance in the communities where it is traditionally made. Variations in the fermentation time, ingredients, and preparation methods can lead to different textures and flavor nuances of lagaw.