Central Visayas

Binangkal is a traditional Filipino doughnut-like snack originating from the islands of Visayas and Mindanao. The dough is usually made with a combination of flour, milk, baking powder, baking soda, sugar, sesame seeds, and oil. The dry and wet ingredients are mixed and the dough is divided into small balls.

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The dough balls are rolled in sesame seeds, then fried in oil on both sides over medium heat. Once done, the binangkal is drained on paper towels in order to absorb oil, and it's then served warm, often with coffee or hot chocolate as an afternoon snack.

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ORIGIN: VISAYAS

RECIPE:

• 2 cups all-purpose flour

• 1/4 cup cornstarch

• 3/4 cup white sugar

• 1/4 teaspoon salt

• 1 teaspoon baking powder

• 2 tablespoons salted butter, melted

• 1 large egg

• 1/2 cup evaporated milk

• 1/2 cup sesame seeds,

• 1/4 teaspoon vanilla, Optional

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PLACES WHERE WE CAN FIND THIS FOOD:

1. BEVELYN EATERY

2. MATANOS HALAL RESTAURANT

3. ANALAN’S EATINGAN RESTAURANT

Shakoy, also known as lubid-lubid or bicho-bicho, is a traditional Filipino doughnut characterized by its twisted shape. The dough is typically made with a combination of flour, salt, sugar, and yeast. Once prepared, the dough is shaped into an elongated log and twisted into a braid, then sprinkled with granulated sugar before it's deep-fried to golden perfection.

Nowadays, there are also versions of shakoy made from rice flour, but those versions have a chewier texture and they're usually topped with sesame seeds. Shakoy is often enjoyed as a snack or a dessert, and it's also served for breakfast.

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ORIGIN: VISAYAS

RECIPE:

• ½ cup warm water

• ¾ teaspoons yeast 

• pinch sugar to activate the yeast

• 1 ½ cups all purpose flour

• ½ teaspoon salt

• ¼ cup sugar

• 1 cup oil for frying

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PLACES WHERE WE CAN FIND THIS FOOD:

1. J SHERS EATERY

2. SWEET MADIES

3. SHAKEY’S (PEARL DRIVE)