Crunchy Pilipit

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By Chef Ed Dychauco

Pots and Pans

Thursday, March 27, 2014

PHILIPPINES has an abundant array of native “kakanin” made of rice flour, “malagkit” (sweet rice), coconut, bananas, root crops like camote, ube, cassava and gabi, banana, corn and many others.

On the other hand, we also use flour in our daily meal like pan de sal, loaf bread, monay, pan de coco, sputnik, pan de leche, binangkal, butchi, shakoy, torta, mamon to name a few.

But do you also realize that we also make use of flour in many other ways? Like when we make ukoy, banana fritters, camaron rebosado, fried chicken, etc.


This time, I am going to feature another favorite among Pinoys, something fried, crunchy and of course, it can also be sweet which is definitely a yes (!) for most of us!

It is shaped like a shakoy (Pinoy doughnut?) because it is twisted and elongated. However, it is smaller and thinner.

Best of all, it is coated with powdered sugar, or sugar glaze that make it crunchier and much sweeter! Here’s another one for the sweet tooth!

This is again one of the best Pinoy kakanin (if one would consider this a kakanin!) that anyone can make at home, and/or turn this into a business venture because what is needed here is the basic frying pan (which everyone own at home!), pair of tongs or chopsticks, stove (be it gas or firewood), a bowl, a tray and a table!

The table is to be used in kneading the dough while the tray is for the “twisted” pilipit to rest while the other dough is being formed just before frying in hot oil.

It would be nice if there is a colander or similar to that to let the extra oil drip before coating them in sugar or glaze.

I have made this so many times before and there were instances when I would just fry these pilipit and eat them as it is. No sugar or sweetness added,

Guess I just love the crunch. And pairing it with a cup of tea or coffee would be divine!

These are mostly made into about 3-5” long and the diameter of the “log” can be between half an inch to about an inch thick.

But I like them thinner because it much crispier that way.

I also like making them into an inch long, kind of like bite-sizes. To each his own I guess.

Variations can also include dipping them in chocolate or caramel. It can also be coated with some nuts or sesame seeds after the initial coating of glaze.

Brown sugar with cinnamon would be a great combination.

Or the dough itself can be mixed with some garlic or onion powder for a savory twist. What about parmesan cheese?

Made plain, it can be used in a chocolate fountain or fondue together with other fruits or cookies.

The great thing about this is that it keeps indefinitely when packed well. That is why this can surely be a business idea for those who wish to get involved in the “food” industry.

2 cups all purpose flour
1 pc whole egg
¼ tsp baking powder
½ tsp iodized salt
½ cup water or milk
Oil for frying

Beat together water and egg. Add to dry ingredients and mix well. Knead till smooth. If too dry, add a few drops of liquid. If too wet, add a little flour and continue kneading till smooth. Roll into a log and divide into several equal pieces. Roll the smaller pieces and twist. Pinch both ends together. Let rest for about 5-10 mins. Deep fry. Coat in glazed.



Published in the Sun.Star Cagayan de Oro newspaper on March 27, 2014.


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