The pilipit is a Filipino twisted doughnut made with glutinous rice flour, all purpose flour and sugar. Another name for this snack is “shakoy”. This deep-fried snack got called that way due to its unique characteristic of being twisted, wherein the Tagalog term for twisted is “pilipit”. This sweet and chewy snack is best for merienda or office breaks and is best paired with coffee or any hot beverage. This yummy kitchen Pilipit recipe will guide you to make the pilipit you ever ate. Try this classic Filipino delicacy at home. Yum!
Today I will share one of my favorite childhood snacks Pilipit. The pilipit is not like your regular doughnut. But unlike the common doughnuts, the pilipit is made using glutinous rice flour, which gives it a sticky and chewy texture instead of fluffy and airy. The plain pilipit tastes slightly bland and is much more brought to life by the sugar or syrup coating. Did that sound appetizing? Try this recipe now!
HOW TO COOK PILIPIT
You will be shocked how easy this recipe will be. Do this during the weekends and you can actually use this as a bonding time with your family, friends, or even you kids!
To start making the pilipit, we are going to create the dough. What’s unique in making a pilipit is that it uses glutinous rice flour in combination with all-purpose flour. The glutinous flour will give the pilipit an amazing chewy texture. Mix the flour with water and knead the dough until smooth. This next part is the best part. Time to use our imagination and creativity! Take a spoon of the dough and shape the dough however you want. In this recipe, the number “8” shape is used. There are a lot of other shapes to try! You can make a pretzel, a heart shape or just a plain simple twist, where the pilipit is known for. After shaping the dough, time to fry! Deep-fry the pilipit dough for a few minutes. You can fry them in large batches but make sure to leave spaces so that the pilipit would not stick to each other. Use a stick to separate them if this happens. The pilipit will float in the oil once it’s cooked, so make sure to flip for the other side to cook. When both sides are light brown, transfer them into a strainer or paper towel to drain excess oil.
I have encountered a lot of pilipit during my childhood and some of them just coat the fried pilipit into sugar/powdered sugar. But the best version of the coating is what I will share in this recipe. The plain pilipit is slightly bland so it is important to add some sweetness to it. Using caramelized sugar will give the pilipit a sweet and buttery taste. To make the caramelized sugar, heat some oil in a pan and let it melt and reaches an amber color. Do not overcook the caramelized sugar as it will yield to a bitter or burnt taste. Coat each of the pilipit with caramelized sugar. Keep the heat on during the lowest flame possible, to prevent the caramelized sugar for solidifying too soon. When all of the pilipit are coated, transfer them to a plate and let the caramelized sugar set. The resulting pilipit will be a soft and chewy one, coated with crunchy caramel. What a great combo, right? Enjoy!
- For the pilipit dough:
2 cups glutinous rice flour
½ cup all-purpose flour
1 cup water
- For the sugar coating:
1 ½ cup sugar
- In a large bowl, add the glutinous rice flour and all-purpose flour. Mix well. Gradually add a cup of water while mixing until you achieve the right consistency. Knead the dough until smooth.
- Take a spoonful of dough and shape it in any way you want. In this recipe, you may roll the dough into a log shape, connect the end and then twist to form a number 8 shape.
- Heat some oil for deep-frying. Fry the twisted doughnuts using low heat. You can fry in large batches but make sure to leave some space in between the doughnuts to prevent them from sticking to each other. If it sticks, separate them using a stick. Flip the doughnuts to cook the other side. The pilipit is cooked when it turns light brown in color. Transfer them to a strainer or paper towel to drain excess oil.
- Heat a pan under low heat and add the sugar. Let the sugar melt until it caramelizes. What we need to achieve is an amber color.
- Coat each fried pilipit with the caramelized sugar. Keep the heat on (use very low heat) so the sugar will not solidify.
- Place the finished pilipit in a greased tray or on a banana leaf and let the caramel coating set. Enjoy!
Watch how to Make Pilipit
Paano Magluto ng Pilipit
Para sa pilipit dough:
- 2 tasa ng glutinous rice flour
- ½ tasang harina
- 1 tasang tubig
Para sa sugar coating:
- 1 ½ tasang asukal na puti
- Sa isang malaking bowl, ilagay ang glutinous rice flour at ang harina. Haluin ito ng mabuti. Paunti-unting lagyan ito ng tubig habang hinahalo hanggang makuha ang tamang consistency. Masahin ang dough hanggang maging makinis.
- Kumuha ng isang kutsarang dough at i-shape ito kung paano mo gusto. Kung susundin ang recipe na ito, i-roll ang dough hanggang maging mahaba, pagdugtungin ang dalawang dulo at pilipitin hanggang maging number 8 ang hugis nito.
- Magpainit kawali at lagyan ito ng maraming mantika. Iprito ang mga pilipit gamit ang mababang apoy. Pwedeng pagsabay-sabayin ang pagpprito ng mga pilipit pero bantayan ito na huwag magdikit-dikit. Kung nagdikit-dikit, gumamit ng stick para paghiwalayin ang mga ito. Ilipat ang mga ito sa isang strainer o paper towel para tumulo ang sobrang mantika.
- Magpainit ng kawali gamit ang mababang apoy at maglagay ng asukal. Hayaan itong matunaw hanggang mag-caramelize at maging amber ang kulay.
- I-coat ang bawat pilipit gamit ang caramelized sugar. Hayaang nakabukas ang apoy (gamit ang pinakamababang apoy) para hindi magbuo-buo ang asukal.
- Ilagay ang mga coated pilipit sa isang greased na lalagyan o sa isang banana leaf hanggang mag-set ang caramel coating. Kainin ito at i-enjoy!