 | |
| Alternative names | Otso, Bitso-Bitso |
|---|---|
| Type | Doughnut |
| Place of origin | Philippines |
| Variations | Shakoy, kalabasang pilipit |
Pilipit is a traditionalFilipinodeep-friedtwisted doughnut. It is made with flour, eggs, milk, salt, and baking powder. It is made mostly identically to theshakoy doughnut, except for its crunchy and hard texture and its smaller and thinner size. The wordpilipit means "twisted" inTagalog.[1][2][3]
A very similar but distinct dessert, also known aspilipit, is a friedglutinous rice twisted doughnut fromMaguindanao. It is much thicker and is made with a combination of white glutinous rice and purple rice, resulting in a distinctive lavender color. It is soaked and pounded intogalapong and twisted into shapes before deep-frying. It is served sprinkled with fresh grated coconut.[4]
Another distinctive variation of this delicacy is the rice-based doughnut made withsquash, also known askalabasang pilipitorpilipit na kalabasa, which originates in the province ofQuezon. This variety of pilipit is incorporated with grated or mashed squash, which gave it a yellow-orange tint and also a chewy and crunchy texture.While it usually comes in a twisted shape, this variety also comes in shapes like a circular doughnut dipped in a caramelized sugar syrup or a coconut-based caramel sauce, also known assangkaka orsantan.[5][6][7][8]
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