If you’re an Ilonggo, you definitely know this one popular “kakanin”. Made of glutinous rice flour, coated with caramelized sugar. It’s something that you’ll crave for after your afternoon siesta. It’s time for you to know how to make one at home. And you’ll definitely know how easy it is to prepare this snack dessert recipe.
Here’s how to make Bitso-Bitso:
Ingredients:
2 cups Glutinous Rice Flour
1/2 cup Young Coconut Meat (shredded)
1/2 tbsp. Baking Powder
Pinch of Salt
1/2 cup Water (adjust depending on the quality of flour)
1/2 cup Muscovado Sugar
Canola Oil
Process:
1. In a bowl, combine in the glutinous rice flour, baking powder and salt. Add in the young coconut meat.
2. Pour in water gradually and mix.
3. Using your hand, start kneading until you form the dough.
4. Start forming the dough twists. Roll a small amount of dough in a flat surface, about 6 inches long. Then start twisting, sealing both ends. (see the video on how to do it)
5. Prepare a good amount of oil in a pan.
6. Fry the twisted dough. Once they all start to float. Remove from pan. Use paper towel to remove excess oil. Set aside.
7. In a different pan, pour in the muscovado sugar and start heating. Pour about a tablespoon of water.
8. Once it starts to caramelize, put in the fried bitso-bitso twists.
9. Evenly coat them with sugar.
10. Remove from pan. Make sure to immediately arrange the bitso-bitso about 1/2 inch from each other before the sugar dries out. That is to avoid them from sticking to each other.
*You can sprinkle some toasted sesame seeds too.
Ready and Serve!
Note from Delish:
As an Ilongga, I grew up eating bitso-bitso and it’s even one of my favorite afternoon snacks. Every afternoon, a woman would sell bitso-bitso in our barangay. And it’s time for me to try making one at home, now I’m sharing the recipe to you.
If you have any question, drop a comment below or send me an email.
Watch how to make Bitso-Bitso (Ilonggo):
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