|Alternative names||Jaa, Locot-locot, Tagaktak, Tinagaktak, Tinagtag, Amik, Tinadtag|
|Place of origin||Philippines|
|Region or state||Mindanao, Sulu|
|Main ingredients||rice flour|
Lokot-lokot or Locot-locot is a delicacy common in Mindanao and the Sulu Archipelago in the Philippines. It is also referred to as jaa in Sulu; tagaktak, tinagtag, tinadtag, or tinagaktak in Maguindanao, and amik in Davao del Sur. Its texture is crunchy, usually colored golden-brown. Lokot-Lokot is usually produced and served on special occasions such as the Muslim feast of Eid al-Fitr.
Lokot-Lokot is made by repeatedly pounding rice flour until it becomes fine powder which is then blended with water and other ingredients to create a thick mixture. The mixture is then poured in a strainer with holes called an uluyan directly into frying oil, resulting in fried mats of rice noodles. It is then formed into rolls or folded into a wedge using two wooden spoons called the gagawi. 
- Kong, Akong (2015-07-30). "Zamboanga Foods: Zamboanga Foods". Zamboanga Foods. Retrieved 2017-10-11.
- Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Inc. ISBN 9786214200870.
- "Lokot-Lokot - Filipino Food". Aboutfilipinofood.com. Retrieved 2017-02-24.
- Pinay Ricamora (2013-02-08). "In Pinay'S Tummy: Taste Of Zamboanga: Tausug Delicacies / Banban". Inpinaystummy.blogspot.com. Retrieved 2017-02-24.
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