Shakoy

	Shakoy Shakoy ( Cebuano: ''syakoy''; Tagalog: ''siyakoy''; Hokkien: 炸粿; Pe̍h-ōe-jī: tsia̍h-kué), also known as ''lubid-lubid'' ("little rope"), is a traditional Filipino deep-fried twisted doughnut. It is traditionally made with flour, sugar, salt, and yeast and deep-fried. It is then sprinkled with white sugar. Variants of ''shakoy'' can also be made with other kinds of flour, most notably with rice flour, which results in a chewier version that is also usually coated with sesame seeds. Dry and crunchy versions of shakoy, which are usually much smaller, are known as '' pilipit''. See also * Binangkal * Kumukunsi * Lokot-lokot Panyalam ''Panyalam'' or ''panyam'', is a traditional Filipino-Bangsamoro fried rice pancake. It is made with ground glutinous rice, ''muscovado'' (or brown sugar), and coconut milk mixed into a batter that is deep-fried. ''Panyalam'' originates fr ... Untir-untir References Doughnuts Philippine snack food {{Philippines-cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Twisted Doughnut Twisted doughnuts are yeast donuts or sticks of pastry made from wheat flour or glutinous rice flour, deep-fried in oil. In China, they are known as ''Mahua (snack), mahua'' Mahua (snack), (麻花); in Korean cuisine, Korea, they are known as '':ko:꽈배기, kkwabaegi (꽈배기)'' in the Filipino cuisine, Philippines, they are known as ''shakoy'' and ''pilipit'', in Japan, they are known as '':ja:索餅, sakubei''. Around the world China In Mainland China and Taiwan, twisted doughnuts known as ''Mahua (snack), mahua'' () are traditional fried desserts with regional variations. The main ingredients consist of flour, sugar and cooking oil, though salt, honey, nuts and other spices can be added as well. Once twisted into a braided shape, the dough is then fried in peanut oil. The two predominant variants are crispy-outside-fluffy-inside or completely crunchy. The original form was invented in the city of Tianjin and dates back millennia. Italy In Italy it is known as ''treccia' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Doughnuts A doughnut or donut () is a type of food made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. ''Doughnut'' is the traditional spelling, while ''donut'' is the simplified version; the terms are used interchangeably. Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavorings are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors. The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings. Small pieces of dough are sometimes cooked as doughnut holes. Once fried, doughnuts may be glazed with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Doughnut A doughnut or donut () is a type of food made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. ''Doughnut'' is the traditional spelling, while ''donut'' is the simplified version; the terms are used interchangeably. Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavorings are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors. The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings. Small pieces of dough are sometimes cooked as doughnut holes. Once fried, doughnuts may be glazed with a s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Filipino Cuisine Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The styles of preparation and dishes associated with them have evolved over many centuries from a largely indigenous (largely Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Pilipit Pilipit is a traditional Filipino deep-fried twisted doughnut. It is made with flour, eggs, milk, salt, and baking powder. It is made mostly identically to the shakoy doughnut, except for its crunchy and hard texture and its smaller and thinner size. The word ''pilipit'' means "twisted" in Tagalog. A very similar but distinct dessert, also known as ''pilipit'', is a fried glutinous rice twisted doughnut from Maguindanao. It is much thicker and is made with a combination of white glutinous rice and purple rice, resulting in a distinctive lavender color. It is soaked and pounded into ''galapong'' and twisted into shapes before deep-frying. It is served sprinkled with fresh grated coconut. Another distinctive variation of this delicacy is the rice-based doughnut made with squash, also known as kalabasang pilipit ''or pilipit na kalabasa,'' which originates in the province of Quezon. This variety of pilipit is incorporated with grated or mashed squash, which gave it a yellow-o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Untir-untir Untir-untir or kue tambang is a traditional Indonesian deep-fried twisted doughnut—that fried in peanut oil. This dish has a shiny and golden look with crispy taste, almost similar to ''mahua'' in Chinese cuisine and ''lubid-lubid'' in Filipino cuisine. In Javanese ''untir-untir'' means "twisted", while in Indonesian ''kue tambang'' means "rope cake"; both refer to its twisted rope-like shape. This doughnut popular in Javanese community in Java, but today it can found nationwide. Sesame seeds can be added in the untir-untir. See also * Cakwe * Shakoy Chinese Indonesian cuisine Javanese cuisine Kue Kue is an Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks including cakes, cookies, fritters, pies, scones, and patisserie. Kue are made from a variety of ingredients ... List of Indonesian dishes * List of Indonesian snacks References Doughnuts Indonesian desserts {{Indonesia-cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Panyalam ''Panyalam'' or ''panyam'', is a traditional Filipino-Bangsamoro fried rice pancake. It is made with ground glutinous rice, ''muscovado'' (or brown sugar), and coconut milk mixed into a batter that is deep-fried. ''Panyalam'' originates from Mindanao and nearby islands. It is particularly popular among Muslim Filipinos, including among the Maguindanao, Maranao, Sama-Bajau, and Tausug people. It is commonly served during special occasions and religious holidays (notably during Hari Raya). It is also a traditional dish among native Christian and animist Lumad groups, like the Mansaka and non-Islamized communities of the Sama-Bajau. See also * Kue pinyaram * Kuzhi paniyaram Tupig Bibingka Kakanin Kumukunsi List of pancakes Lokot-lokot Okoy ''Okoy'' or ''ukoy'', are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and ... [...More Info...] [...Related Items...] OR:* [Wikipedia] [Google] [Baidu]
	Lokot-lokot 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 glutinous rice until it becomes fine powder which is then blended with water and other ingredients to create a thick batter. The mixture is then poured into a halved coconut shell 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''. See also Daral (food) Kumukunsi Panyalam ''Panyalam'' or ''panyam'', is a traditional Filipino-Bangsamoro fried rice pancake. It is made with ground glutinous rice, ... [...More Info...] [...Related Items...] OR:* [Wikipedia] [Google] [Baidu]
	Kumukunsi Kumukunsi is a traditional Filipino cuisine, Filipino deep-fried doughnut originating from the Maguindanao people. It is made from rice flour, duck eggs, and sugar. It is traditionally fried into spiral shapes. It has a creamy flavor, similar to pancakes. See also Binangkal Lokot-lokot Panyalam Shakoy References Doughnuts Philippine snack food {{Philippines-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Binangkal ''Binangkal'' is a type of doughnut from the islands of Visayas and Mindanao in the Philippines. It is made from deep-fried dense dough balls coated with sesame seeds. It is usually eaten with hot chocolate or coffee. The name is derived from ''bangkal'', the local Cebuano common name for the Leichhardt tree (''Nauclea orientalis'') which bears spherical flowers and fruits. See also * Shakoy * Pilipit * List of doughnut varieties * List of sesame seed dishes This is a list of notable sesame seed dishes and foods, which are prepared using sesame, sesame seed as a main ingredient. Sesame seed is a common ingredient in various cuisines, and is used whole in cooking for its rich, nutty flavor. It is also ... References External links {{Doughnuts Philippine desserts Sesame dishes Doughnuts Philippine breads ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Pilipit Pilipit is a traditional Filipino deep-fried twisted doughnut. It is made with flour, eggs, milk, salt, and baking powder. It is made mostly identically to the shakoy doughnut, except for its crunchy and hard texture and its smaller and thinner size. The word ''pilipit'' means "twisted" in Tagalog. A very similar but distinct dessert, also known as ''pilipit'', is a fried glutinous rice twisted doughnut from Maguindanao. It is much thicker and is made with a combination of white glutinous rice and purple rice, resulting in a distinctive lavender color. It is soaked and pounded into ''galapong'' and twisted into shapes before deep-frying. It is served sprinkled with fresh grated coconut. Another distinctive variation of this delicacy is the rice-based doughnut made with squash, also known as kalabasang pilipit ''or pilipit na kalabasa,'' which originates in the province of Quezon. This variety of pilipit is incorporated with grated or mashed squash, which gave it a yellow-o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Rice Flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour. Types and names By rice Rice flour can be made from indica, japonica, and wild rice varieties. Usually, rice flour ( zh, c=米粉, p=mǐfěn, ja, 米粉, komeko, ko, 쌀가루, ssal-garu, vi, bột gạo, th, แป้งข้าวเจ้า, paeng khao chao, lo, ແປ້ງເຂົ້າຈ້າວ, pèng khao chao, km, ម្សៅអង្ករ, msau ângkâ, my, ဆန်မှုန့်, hcan hmun, ms, tepung beras, tr, pirinç) refers to flour made f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]