Sunday, October 18, 2009


It was a friend's birthday (Ate Olga) when I first tried the Pilipit. It is a Filipino kakanin or snacks similar to Syakoy but it is sticky to chew. It tasted good though and I had wanted more. Nanay, Olga's mother, showed us how to cook it. She used kalamay or brown sugar for the caramel, which the pilipit was dipped after it was fried.

2 cups flour
1 egg
1/4 teaspoon baking powder
1/2 cup milk
1/2 teaspoon salt
oil for deep frying
brown sugar or kalamay (optional)

Mix and sift dry ingredients. Beat egg and add to milk.

Add sifted dry ingredients and knead until smooth.

Make very long thick roll and cut into 1/2 inch pieces.

Roll each piece to 4 inches long and twist to bring ends together.

Deep fry in hot oil; when brown, remove and dip in thick syrup, if desired. Caramelize brown sugar as your syrup.

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