Alok is a Filipino Drink made with toasted rice flour, chocolate and peanut butter. Traditionally made during lent in Morong, Rizal. This recipe below is for a smaller crowd that you can make at home.
So I learned about this drink from following Sherwin from Lokalpedia. He is a fountain of knowledge about indigenous Filipino ingredients and super hyper regional traditional food like Alok.
I will let you read his explanation below.
Alok is basically a drinkable ChocNut kakanin! So genius. The toasted rice flour gives the drink some body and thickness.
Also the name is so Filipino coded. Alok is Tagalog for the English word offer. Which makes sense as the sponsor family who makes it that year offers it to the whole neighborhood. I love food with names like this.
So I had to make a recipe that you can do from home, mine is a smaller recipe. Probably good for 4 to 6 people depending on the size of your serving cup. However it can easily be scaled up if you want to serve it to a big group.
Ingredients
Glutinous Rice Flour - This is the main ingredient used to make Alok nice and thick. First it is toasted (similar to the technique for Espasol). So it has a nice depth of flavor.
Cocoa Powder - Use Filipino cocoa powder if you can! The flavor of our chocolate is so unique. Mine is from Auro Chocolate.
Sugar - For me I like it on the not so sweet side, so the sugar isn't that much. You can add more if you want it sweeter.
Water - Because this recipe is for a huge number of people water is the most economical way to make it. If you want you can replace with coconut water or even milk.
Dark Chocolate - I don't think this is added in the original recipe as it is quite expensive. But, it does make for a thicker chocolate drink. Use super dark chocolate. I used 100% from Auro.
Peanut Butter - I recommend using Filipino peanut butter. Lily's brand is exported all over the world. The peanut butter I used was a gift from my Mom's neighbor. There is just something different about Filipino peanut butter. It's nice and sweet and has a nice runny texture. Very unique. It's added at the end so you can add more if you want your Alok to be more peanut forward.
How To Make Alok At Home
Place the glutinous rice flour into a saucepan. Turn the heat to medium and start to toast it. Stir it frequently so that it browns evenly.
It will take about 5 minutes, depending on the heat of your stove. When you start to see it brown and smell nutty it's done. Turn the heat off.
Add the cocoa powder.
Mix well.
Then add in the water and mix well. Turn the heat back on and bring to a rapid boil.
Turn the heat down and leave to simmer for 10 minutes. Stir it constantly so that it doesn't stick to the bottom.
Once it starts getting nice and thick take of the heat and add in the chocolate.
Stir until the chocolate is melted.
Then add in the peanut butter.
Stir the finished Alok it all in until it's fully mixed.
How To Serve Alok
To serve pour into small cups. I would recommend using espresso size cups as this drink is very moorish. You don't need a lot.
I prefer to have it warm or hot. It's a good drink to transfer to a crockpot to keep heated if serving to a group.
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Equipment
- Sauce Pan
- 4-6 Espresso Cups
Ingredients
- ⅓ Cup Sweet Glutinous Rice Flour
- ¼ Cup Cocoa Powder
- ¼ Cup Sugar
- 4 Cups Water
- 60 Grams Dark Chocolate
- 2 Tablespoons Peanut Butter
Instructions
- Place the glutinous rice flour into a saucepan. Turn the heat to medium and start to toast it. Stir it frequently so that it browns evenly. It will take about 5 minutes, depending on the heat of your stove. When you start to see it brown and smell nutty it's done. Turn the heat off.
- Add in the cocoa powder and mix well then add in the sugar and mix again. Then add in the water and mix well then turn the heat on again and bring up to a rapid boil. Turn the heat down and leave to simmer for 10 minutes. Stir it constantly so that it doesn't stick to the bottom.
- Once it starts getting nice and thick take of the heat and add in the chocolate. Stir until the chocolate is melted. Add in the peanut butter and stir until fully incorporated.
- Pour into espresso cups and drink right away.
- Can also be made ahead of time and just re-heat until warm or kept warm in a crockpot.
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