Skip to main content

Yummy Bichocoy

A treat that brings back the taste memories at the same time satisfy one's craving with a sweet and delightful bite - Bitsukoy / Bichocoy is an all-time favorite snack!

While one can find them in most bakeshops or being peddled when it's meryenda time, making one is just simple.

As simple as it may seem (it's just sugar-rolled deep-fried dough), it's a delicious snack or even dessert as it could be the local version of a doughnut.

While appearance may differ - some as twisted and others are really doughnut shaped, it basically tastes the same.

Here's a simple recipe for Bichocoy / Bitsukoy
Ingredients
  • 2 cups flour
  • 1 egg
  • 1 teaspoon yeast 
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1/4 cup butter – cold/solid cubed 
  • 1/2 cup water, lukewarm
  • Sugar, for coating
  • Oil
How to make Bitsukoy
  1. In a bowl, combine flour, butter, salt, sugar and yeast. Mix well.
  2. Crack the egg into the mixture then add lukewarm water.Mix well.
  3. Knead the dough in a clean and floured surface until smooth and elastic. Let is rise for 1-2 hours.
  4. Divide the dough into 10-12 pieces or depending on the size you want. Let it rise for another 30 minutes. 

    5.
  5. Pour enough oil in a pan or deep-fryer.
  6. Fry the dough 2-3 minutes or until it turns golden brown. Set aside to let it cool. 
  7. Roll the cooked dough in sugar until all the surface is covered.

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...