This is a delicious, but utterly simple snack to make. While at the beach over the weekend, Art decided to whip up this treat that he says is common back in their hometown in Cebu. It’s called “Pinisi†derived from “pisiâ€, or rope. Very similar to a donut, this has a crisp exterior, chewy interior and it’s sweet and light at the same time. I couldn’t believe that we haven’t had this before! When I asked for the recipe, I was stunned by its simplicity…
You will need to dissolve 2 tablespoons of yeast in 1 cup of water. Then add 1 and ¼ cups sugar, 2 tablespoons of Wesson or vegetable oil, 1 can of coconut cream (use fresh if you have it), 1 tsp salt, 2 cups water and 5 cups of all-purpose flour. Mix this all together, then knead for several minutes. Roll the dough and cut 30 strips of dough, and coil into the rope like structure you see in the photos and set aside to rest and rise for about 30 minutes.
Heat up lots of vegetable oil and deep fry until golden brown. Sprinkle with white or brown sugar. I suspect this would be brilliant with either vanilla sugar or powdered cinnamon and sugar. Yup, it’s that simple and easy to make. When I asked if the water should be “lukewarm†to help the yeast bloom, I got this look like “what?â€!!! Nope, just throw everything in and mix ! But if I were you, help it along with lukewarm water. And if you want it a bit lighter, lengthen the time that you let the dough rise. You may want to pair it with a cup of native hot chocolate. :)
59 Responses
Looks good! Do you roll out the dough before cutting it into 30 pieces?
I think I shall imitate Art and as you said powder it with cinnamon sugar or even grate some nutmeg into the dough.
This is very similar to the Spanish “churros”—however, they don’t cut them into pieces, rather, when the sunflower oil is very hot, they simply lay them in coils. The Spanish eat these “churros” with hot cholocate and are usually eaten around mid-morning. They also cook them in open air locales, just outside the premises. Some do prefer to eat these “churros” with coffee but hot cholocate is still the best accompaniment.
hill, similar, but not quite… a simple recipe for churros for the home, in a previous post, here. No yeast, but butter and optional egg in that version. Apicio, yes, incorporate the spices into the dough as well, yum. Kakusina, yes, thank you for catching that, you need to roll the dough out, I have modified the recipe above… :)
In Leyte we call this “siakoy”
If you fried this in rancid oil it would be a pretty close approximation of what they use to sell as bicho-bicho back home when I was kid. Anyway, there is something about fried simple dough that answers to our primal needs. In the Rideau Canal in Ottawa in winter people pause from skating to eat this fried flat pieces of dough that’s remarkably delicious called beaver tails. Quite appropriate in our nation’s capital since our mascot is the beaver. In Marrakesh once I got so much enjoyment from what looked like bicho-bicho with both ends joined making them look like loose donuts. That was until I caught sight of the murky grease they fried them in.
I don’t care what they are called. I think I will cook some just to experience diabetic coma!
Oh don’t worry. The Hospital is just across the street from my place.
Loved this as a kid. Though I find it to greasy today…
I just can help notice that some people actually pressed the I dont eat option on the survey…haha.. good for them. Anyway, thanks Marketman for all the recipe you’ve given, I had fun cooking and eating them…BEST SITE EVER!:)
These look similar to the ‘long john’ that we loved since we were kids. They had a crispy crust (rolled in sugar) and a chewy dough. The best part was the melty cheese inside. We also had this challenge when eating these: not to lick the sugar that stuck to our lips until finishing the entire bread. It was impossible but fun! :P
yup, i agree.. it is like the spanish donuts’ churros.. and it is very good. i had tasted it here and it was dipped in chocolate.. it is good..
Silly Lolo….I thought initially it was “pilipit”. ..and then I said..that is one might fat pilipit!!!
I learned to make pilipit back home when I was a kid but my MIL makes to die for pilipit! …also deep-fried, it is sooooooooo addicting! Her pilipit is also more of the savoury type..not as much sugar. In fact, I don’t think she puts sugar….I think, that is what suits you best, Silly Lolo!That is what I am going to make tom…MIL’s pilipit for the boys snack!
siakoy man pud na diri sa cebu.
It’s called pinisi? I’m from Cebu, born and raised, but I’ve never heard it called pinisi. It’s shakoy! :) But it does look like a pisi that’s twisted noh? Shakoy was a merienda thing that my lola used to force-feed her grandchildren. It was yummy though. Of course we were kids so anything with sugar was yummy. Shakoy! aka pinisi.
Yes, siakoy is an alternative name, though for our crew, they seem to think siakoy should have more sugar incorporated into the dough, and none sprinkled on top, more like a plain donut… :)
Wow, What a timely post! I’ve been pining for pilipit for several weeks now. Can’t wait for Sunday to come along and try this out.
MM, about the kneading….how do I know I’ve kneaded enough? Should the dough come together and be smooth like for bread?
bluegirl, yes, knead till supple and smooth, but to be honest this isn’t a very picky dough… :)
It’s Siakoy! Pinisi is smaller and crunchy, like a sweet, twisted breadstick :-)
Reminds me also of the fried bread that goes into the thick, rich congee sold in HongKong sidestreets. But without the sugar. Yum yum.
wecall that siakoy wa’y kamay sho!
Amazing, how such as small island as Cebu would have so many different names by town… :)
Ayyy.Silly Lolo. You are a tease. Never mind if the hospital is across the street. You know some don’t wake up after a diabetic coma…….puhleease, you still have to make the Cebu EB.
I wonder how similar this is to the tagalog “bitso”…
Similar one is made here but it’s not twisted, just straight and lighter – it’s called Chakoi…. Not sure if it is a Chinese or Malay term but gosh it is so close to our term siakoy!!!
Miss Betty,
Pakishare po recipe ng pilipit. I miss them so much and the last time I had one was back in elementary.
omg Ging is right. pinisi is thinner. like a you know … pisi. and shakoy is thicker and softer. dont mean to argue semantics but wala lang … just thought to mention the difference. :p
That’s siakoy, all right. Here in our place, there’s this lady that sells them along with buchi; now I gotta go get me some of those!
i make this at home but i just use frozen buttermilk biscuit dough from the grocery. roll and twist them into this shape and fry. then sprinkle sugar on top. quick, easy and yummy! im sure its not the same cus it doesnt have coconut milk but its quite good too.
Yes, thanks Art and MM. We call it siakoy, too and the pinisi is the one described by Ging, sweet & crunchy breadstick. Lurker, yes a mini siakoy. Siguro wa na halin na siakoy unya ki-init ug ka duha. He!he!he – ni-kuyos ha!ha!ha!
Hahahaha boing ka man Diday hahahahaah.
MM,
pls post the masi of liloan kay lami kaayo na.
Haven’t followed any of the previous recipes posted. I think this will be the first!
MarketMan, Pinisi appears to me as BICHO, although it has softer consistency or are they the same?
docgelo, yes similar to bicho sold in Manila in some malls and street vendors, but if you go to this previous post on bicho-bicho in Bacolod, another totally different yet similar treat… the naming is problematic…
the last time i was at 168, i noticed quite a number of people flocking a chichiriya stall (hopia, cornik, nuts etc) right outside the mall. then i saw it, a man twirling doughs with chopsticks dropping them like a zip-dancer in a deep pan of hot oil. another man would lift the cooked ones, plop them on newspaper then sprinkle lightly with sugar. it was very entertaining and a lot of ’em bystanders left with a piece or two of “pinisi”.
i felt glad that in the center of mass consumerism, somebody bothered to put on a show =)
think its similar with bicho bicho..;)
Hi, MM! You failed to mention how much fresh coconut milk is needed. You said one can of coconut cream but did not say how much that is in ml or cups. And if I use fresh, will kakang gata be better? Please clarify. Thanks!
So simple and vegan friendly…:)
This is similar to the Chinese fried dough too. My grandfather used to make them, but he died before I was born and didn’t pass the recipe on to any of his kids. This fried dough is still sold on Ongpin and Masangkay Streets. You can also get them in HongKong.
when u go to market market or some other malls there is a stall that sells fresh bicho-bicho.
Alan, do about a cup or slightly over. This isn’t a very exacting recipe. And yes, first pressing of coconut is the best choice. Watch the consistency of the dough, you don’t want it TOO WET.
was surprised this contains coconut cream. thought it was similar to doughnut recipe
MM, I think I know why you got the “what?” look. I was told that in these days, the dry yeast is added straight into the dry ingredients. Dissolving the yeast in lukewarm water is an old procedure. I was also surprised to learn of this from a seasoned panadero.
was about to ask about the coconut cream and the yeast and before i got to the end, have my question answered. discovered your site quite recently and i couldnt stop checking out the archives. enjoyed everything i’ve read and am now a big fan. maraming salamat!
Thanks MM for another easy recipe. Hope to try this sometime. Reading your blog always makes me smile. It completes my day.
Diday, lost me there: what did you say? I want to be in on your joke too :)Pls. translate.
Coconut milk is great in pastries and cookies made out of flour. I recently found out Sanikulas and uraro cookies are made out of coconut milk with minimal or no use of butter or margarine at all. I am living in a rock! With this in mind, I am thinking coconut milk will also be good in ensaimada BUT will defer to BettyQ who is my kitchen fairy Godmother for her thoughts on this. Bicho bicho of my childhood looks totally different from what you have. My recollection the bicho bicho are not twisted but rather they look like the bicho bicho you featured in your Bacolod food trip and they are coated with sugar glazing like glazed donuts and crunchy. They used to sell them at the wet market in a bilao and using an old canned of evaporated milk as the vendor’s measuring device. You really need to have a good set of teeth both lower and upper teeth in order to enjoy the bicho bicho with a cup of teeth. Otherwise, one needs to soak the bicho bicho in coffee until manageable for them to masticate.
Gini,‘The pinisi is the result of the unsold/leftover siakoy being re-heated twice.’ The punch line is now gone — decoding it in English is ineffective.
Len,I second the motion. I have combed Google for masi recipe but have been unproductive. TanYuan or sweet dumplings is the closest? But not sure. MM is this possible?
This sounds so yummy and similar to beignet which I’ve been craving the last couple of weeks since I had it at Hatfield’s here in L.A. … It’s just one of those many things I’ve been meaning to make, but just haven’t gotten around to … This even sounds yummier, because of the coconut cream! Can’t wait! I think I’ll make this tomorrow. Perhaps serve it with chocolate ganache … Grew-up in Cebu, heard of Siakoi (perhaps as in sio mai?), but don’t remember ever having had it.
i think we call this “bichokoy” in Negros. it’s great with coffee, salabat, and yes, hot choco!
MC: Hey, you come up with the best innovations, MC!…now that coconut ensaymada is truly Pinoy! And if you want you can make a coconut filling like those in Chinese cocktail buns. I think it will be masarap. If you want to try it, here is the recipe for the coconut filling they use in making the coconut buns sold at Chinese bakeries…
175 gm. dessicated oconut
168 gm. sugar
56 gm. melted butter
1 egg
2 tbsp. milk
1 tsp. vanilla
1/2 tsp. baking powder
few drops coconut essence
mix everythng together. spread a thin layer when you flatten each ensaymada ball.
if you want to pipe the topping like the ones they use in those cocktail buns…
50 gm. magarine or butter
24 gm. sugar
14 gm. cake flour
1/2 tsp. vanilla
Mix to a smooth paste. After proofing the ensay,madas already in the mould, pipe the toppping…not too much..just a thin strip following the coil. Then bake.
Oh, this will be one awesome ensaymada! Let’s make it this week-end, MC and compare notes!
BettyQ: Thanks much for your input. Dessicated coconut is this the dried one they have at the grocery chain or the one they sell at the health food that looks like a snow flakes? On the other hand, if one is using the canned coconut milk it will be a problem as it contains a minute amount of preservatives. Yes, it is a miniscule amount but the yeast will not tolerate it. So there will be a problem posed here if using canned coco milk. I tried it in bibingka my yeast grew as soon as I added the coco milk my batter went flat as a concrete. No sign of life at all – not even sign they are in life support. Perhaps a fresh coco milk is in order but I will not do the fresh pressing of coco milk not in this life where I am at this moment. I am glad you agree with me coco milk give the ensaimada another layer of flavor.
At the Thai market they sell coconut cakes which is really good. I goggled the recipe and sounds very doable. Try goggling it and let me know your feedback. Thanks again MM and BettyQ.
MC: I am assumng you have a Kitchenaid with all the baking that you do! You have the grater attachment? Here is an No sweat way of making kudkod your coconut. Pass it through the grater attachment but don’t push it too hard so you will have finely grated coconut. Doing it in the food processor will work as well. The only laborious thing is cracking the cocnut open and taking the meat out.
BettyQ: thanks again. I do have a food processor and will try the food processor approach. I do not have the grater attachment for my mixer but if the food processor works then I will not get the attachment. Too many unused kitchen equipments sitting in my cupboard and do not want to add another pile in it.
Siakoy! Yummmm….
I miss masi too! Can you do a post on that MM?
thanks Diday. I totally agree…the humor is lost in translation but at least when I went back to reread your comment, I understood and appreciated the joke :)
I just finished making this mostly according to instructions and suggestions from the comments. I guess beignet it is not, but then nobody ever told me it is. He, he. But it turned out reeeally good. I halved all the ingredients, but I still made alot! I added a dash of vanilla, grated some nutmeg and cinnamon … It does taste quite familiar. I’m not sure from where, but maybe I have had siakoi growing-up. Thank you, MM, for a comforting post!
Cecilia; could you be referring to Apicio’s beaver tails or elephant ears? Yup, it is really good! Using MM’s dough, to make elephant ears, get a small piece of dough and roll it thinly into an oval about 3 by 5 inches pulling it gently making sure the edges are somehow a little thicker than the center. Using fingertips, I make hole impressions on the dough before frying so there will be bumps! Then dust with cinnamon sugar while it is still hot.
Betty q, I’m just referring to MM’s pinisi … Thanks for your instructions. Maybe you should have your own blog as well. I’m already addicted to MM’s and 80Breakfasts, I could go for another one. Will be trying your siomai recipe and something else that I can’t remember right now, sometime soon! Betty q, you’re pretty cute! … Now where did that come from? Well, it sounds cute, so I’ll leave it at that.
Hello, would you happen to have a nice recipe for doughnuts? the ones that stays soft even for 24hrs like that of dunkins? because most recipes I tried available in the net turns tough and chewy after just 2hrs expose to room temp. Please help, thanks.
Hello, would you happen to have a nice recipe for doughnuts? the ones that stays soft even for 24hrs like that of dunkins? because most recipes I tried available in the net turns tough and chewy after just 2hrs expose to room temp. Please help, thanks. Please email me at Louelljoy@yahoo.com