 Filipinoshakoy | |
| Type | Doughnut |
|---|---|
| Course | Snack |
Twisted doughnuts are yeast donuts or sticks of pastry made from wheat flour or glutinousrice flour, deep-fried in oil.[1] In China, they are known asmahua (麻花);[2] inKorea, they are known askkwabaegi (꽈배기),[3] and in thePhilippines, they are known asshakoy andpilipit, inJapan, they are known assakubei (索餅).[4]
| Chinese twisted donut | |||||||||||||||
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| Mahua | |||||||||||||||
| Traditional Chinese | 麻花 | ||||||||||||||
| Simplified Chinese | 麻花 | ||||||||||||||
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InMainland China andTaiwan, twisted doughnuts known asmahua (麻花) are traditional fried desserts with regional variations. The main ingredients consist of flour, sugar and cooking oil, though salt, honey, nuts and other spices can be added as well. Once twisted into a braided shape, the dough is then fried inpeanut oil. The two predominant variants are crispy-outside-fluffy-inside or completely crunchy. The original form was invented in the city ofTianjin and dates back millennia.[5][6][7]
InItaly it is known astreccia, sometimes filled with pastry cream and covered with sugar, chocolate and other products.
Sakubei (索餅/さくべい), derived from theTang dynasty of China to theNara period in Japan was transmitted to the Tang confectionery one of noodles that of food, which is also said to have become the father ofudon andsomen, than rope-like shape also calledmuginawa (牟義縄). It is said that it disappeared in the middle of theEdo period, but it still exists in various places such as Nara, changing into shinko sweets (shinko, shinko dumplings, shinko mochi) (* However, it is now called shinko mochi). Most of them are made using Joshinko instead of wheat flour).
| Korean twisted donut | |
| Hangul | 꽈배기 |
|---|---|
| Revised Romanization | kkwabaegi |
| McCune–Reischauer | kkwabaegi |
| IPA | [k͈wa.bɛ.ɡi] |
Twisted doughnuts are known askkwabaegi (꽈배기) inKorean. The mildly sweet, fluffy, spongy, twisted doughnuts are made withyeasted wheat orglutinousriceflourdough and melted butter. They are deep-fried in oil and coated with sugar and cinnamon powder.[1][3][8] It is often an after-school snack.[8]
Shakoy orsiyakoy from theVisayas Islands (also known aslubid-lubid in the northern Philippines) uses a length of dough twisted into a distinctive rope-like shape before being fried. The preparation is almost exactly the same as doughnuts, though there are variants made fromglutinous rice flour. The texture can range from soft and fluffy to sticky and chewy. Hard and crunchy versions are known aspilipit. They are sprinkled with white sugar, but can also be topped with sesame seeds or caramelized sugar.[9][10][11]
In Vietnam, it has a variety of name such asbánh quẩy thừng,[12]bánh vặn thừng ('twisted-rope doughnut'),bánh vặn ('twisted doughnut'),bánh quai chèo ('oar rope doughnut'),bánh quẩy đường ('sweet twisted doughnut').
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