Titi corn (jagung titi) is a typical culinary food originating from East Nusa Tenggara, especially in the eastern part of Flores Island such as in Solor, Adonara, Alor, and Lembata. It is named Titi corn because the processing of the corn kernels is pinned on a rock.
Corn Titi or Patei Silaita is a culinary heritage from our ancestors that is still used by the community, especially the people of Flores Island in the east. These culinary advantages include:
- Can be stored for a long time.
- Light to carry everywhere
- As a snack for at home and entertaining guests.
The corn used to make this snack is not corn that is commonly found in the market, but white pulut corn which has a sticky texture like sticky rice and this type is a variant of local maize spread in East Nusa Tenggara.
Processing
Titi’s corn processing doesn’t seem complicated or simple, but it takes a long time. The method of processing is by frying the corn until it is half cooked. The hot corn is then taken a little at a time and then pinned on a flat stone until the corn is flat. Processing up to the walking stage is called Titi corn.
