Malagkit

Malagkit is a type of rice that is commonly used in many Asian dishes. It is also known as glutinous rice or sticky rice due to its sticky texture when cooked. Despite its name, glutinous rice does not contain gluten, but the term "glutinous" refers to the rice's glue-like sticky quality.

Origin and Cultivation

Malagkit is widely cultivated in Southeast Asia, particularly in the Philippines, Thailand, and Laos. It is a type of Oryza sativa, the Asian rice species. The cultivation of malagkit is similar to that of other rice varieties. It is typically grown in paddy fields and requires a lot of water.

Uses in Cuisine

Malagkit is used in a variety of dishes, both savory and sweet. It is often soaked in water before cooking to ensure that it cooks evenly. In the Philippines, it is commonly used in kakanin, a variety of traditional Filipino sweet treats. Some popular kakanin that use malagkit include biko, suman, and sapin-sapin.

In Thailand, malagkit is used in dishes like khao niew ma muang, or mango sticky rice, a popular dessert. In Laos, it is often eaten with hands and used to make dishes like khao tom, a type of Lao dessert made with bananas and sticky rice.

Nutritional Value

Malagkit is a good source of carbohydrates, providing energy for the body. It also contains some protein, fiber, and vitamin B. However, it has a higher glycemic index than other types of rice, which means it can raise blood sugar levels more quickly.

Cultural Significance

In many Asian cultures, malagkit is used in various ceremonies and rituals. In the Philippines, for example, it is used in the preparation of kakanin that are offered during religious and cultural celebrations.

See Also

• Rice
• Asian cuisine
• Kakanin
• Glutinous rice