angkak

angkak – (ang-kàk; Tagalog and Capampangan food coloring; dw Chin. Hokkien an khak [reddish leaves used in fermentation] < an [red] + khak [shell or husk]) [n.] red yeast rice (sc.name: Monascus purpureus)

I found this angkak rice in the public market of Cabanatuan City, Nueva Ecija last July 2017.

Angkak is a Mandarin orange food coloring. A Chinese tangerine food coloring obtained from a plant with reddish leaves, or of rice treated with species of red mold. 

This angkak rice is priced at PHP320.00 a kilo when I found it in the public market of Cabanatuan City, Nueva Ecija last July 2017.

It is not for cooking into kanin (boiled or steamed rice), but can be added in cooking rice as food color. 

The Capampangans, Bulaqueños, Novo Ecijanos, and Tagalogs are fond of using angkak in coloring burong isda (fermented cooked rice with fresh fillet of freshwater fish, i.e. tilapia, bangus, ayungin, etc.), and in bagoong alamang (shrimp paste, a.k.a. balaw-balaw).

Angkak rice.
Angkak produces bright to pastel pink color, a classic food coloring that is now fast disappearing because of artificial instant food coloring.

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A wealth of information about Pinoy foods, etymology, history, nutrition, how to cook it, culinary tips, how it is served and eaten,  how it is called in other dialects, and more...

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