Home » Blog » Recipes » Pilipit sa Malagkit with Aiya Matcha
Pilipit sa Malagkit is a Filipino type donut that is made from sweet glutinous rice. In this version it’s flavored with Matcha.
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Okay. Let’s break it down. Pilipit is the name of the actual bread or donut. It comes from the shape and in Tagalog Pilipit means twist. Hence Pilipit! There are two versions of this snack bread. One is made with regular flour and the other is made with sweet glutinous rice flour. Otherwise known in Tagalog as Malagkit. Which means sticky. So that’s how you get the name Pilipit sa Malagkit!
After twisting the dough it’s then fried and either coated with caramel or dusted with sugar. In this version we will be dusting it with Aiya Matcha and sugar.
To make this version of Pilipit sa Malagkit all you need is sweet glutinous rice flour, water and Aiya Matcha.
Start by mixing together the flour and matcha until there are no lumps.
Then add in the water and mix with your fingers.
Keep staring and then kneading until you get a nice elastic soft dough. About 5 minutes.
First use a small ice cream scooper to portion out the dough. You are after 1 tablespoon size balls. Then prepare a cutting board by oiling it lightly as well as your hands.
Then take one ball and roll it out until it’s smooth then using the palm of put the dough on the cutting board and roll it out to a strip about 6 inches long (1).
Fold the strip in half (2) then twist the top part (3) and continue to twist the rest of the dough and pinch the ends together (4).
Repeat with the rest of the dough until you have all the Pilipit sa Malagkit prepared.
Now it’s time to fry the Pilipit sa Malagkit. The beauty of this snack is that it’s just a shallow fry and fries fast! So use a shallow frying pan and pour in about a centimeter of oil into the pan.
Turn on the heat to medium low and wait for the oil to get hot. About 3 minutes. To test if the oil is ready drop a small piece of bread. Once it starts to bubble around the edges, the oil is ready.
Drop in the twisted dough one by one making sure they have space so they don’t stick to each other. Fry on one side for a minute and a half to two minutes. Or until they turn a slight golden color. Flip and cook for a further minute and a half.
Fry the dough in batches so it doesn’t crowd the pan. Keep going until all the dough has been fried. Drain the fried Pilipit sa Malagkit on some paper towel.
To finish off make the Aiya Matcha Sugar Coating by mixing together sugar and matcha. Mix until there are no lumps.
Coat the drained Pilipit sa Malagkit in the matcha sugar.
Place on a plate and enjoy! The texture of these are very, very crispy with a slight stickiness from the sweet glutinous rice flour.
It’s best to eat it straight away. If you need to save some left overs put them in an airtight container and leave on the counter for a day or two.
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