Simple Way to Make Homemade Filipino Food Series: Bicho-Bicho, Shakoy

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, filipino food series: bicho-bicho, shakoy. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Filipino Food Series: Bicho-Bicho, Shakoy is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Filipino Food Series: Bicho-Bicho, Shakoy is something which I’ve loved my whole life. They’re nice and they look wonderful.

Great recipe for Filipino Food Series: Bicho-Bicho, Shakoy. Trivia: Bicho or Shakoy is a Filipino donut that is twisted and coated with sugar. It can also be filled with cheese and chocolate. Usually partnered with brewed coffee, hot chocolate or tea.

To get started with this recipe, we must prepare a few components. You can have filipino food series: bicho-bicho, shakoy using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Filipino Food Series: Bicho-Bicho, Shakoy:

1. Make ready 1/4 cup butter melted
2. Get 3/4 cups milk
3. Prepare 3 tsp sugar (made this less sweeter but you can add depending on how sweet you want it l)
4. Make ready 1 tsp salt
5. Make ready 2 cups all purpose flour
6. Make ready 1/2 cup glutinous rice flour (this is optional)
7. Take 2 1/2 tsp dry active yeast
8. Get 1 cup vegetable Oil

Mix the flour, glutinous flour and yeast together. I show you how to make this Filipino recipe, the vegan way! It's Filipino twisted donuts called "Shakoy" or "Bicho-Bicho"! It's also called Ggwabaegi in Kore.

Instructions to make Filipino Food Series: Bicho-Bicho, Shakoy:

1. Wet ingredients. Melt butter over Low fire then add milk, sugar and salt. Continue stirring until sugar and salt dissolves. Turn of the fire and set aside.
2. Mix the dry ingredients. Mix the flour, glutinous flour and yeast together. Pour in the butter and milk to the mixture then fold and knead for 20 minutes.
3. Add 2 tsp oil to the dough and let it rest for an hour to rise. When the dough doubled the size, punch the air, knead and then let it sit for another 30 minutes.
4. Roll the dough and cut into 15 slices (size depends on the pan you will be using)
5. Roll and twist the dough to make twisted donuts (I made twisted and oval shaped donuts for the cheese fillings)
6. Pre-heat the pan and add oil. Fry the donuts in medium fire. Turn each sides until golden brown.
7. Drizzle with sugar and serve!

It's Filipino twisted donuts called "Shakoy" or "Bicho-Bicho"! It's also called Ggwabaegi in Kore. Following the power couple Chefs Roland and Jackie Laudico is Chef Sau del Rosario of Villa Café. Cascaron is a Filipino doughnut made of deep-fried ground glutinous rice, grated coconut, and sugar. They are commonly ball-shaped and are sold on skewers, but they can also be elongated, pancake-shaped, or doughnut-shaped.

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