Shakoy – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Philippines Servings: Serves 8
Philippines Servings: Serves 8Shakoy, also known as lubid-lubid, is a delightful Filipino pastry hailing from the heart of the Visayas region. These twisted, sugar-coated, deep-fried treats are cherished street food in the Philippines. The dish’s name comes from the word ‘shakoy’, a Visayan term referring to this rope-like shape. Known for its crispy exterior and soft, chewy interior, shakoy is a versatile pastry that can be enjoyed as a snack, dessert, or even breakfast, bringing a taste of Filipino tradition into homes around the world.
Ingredients
- all-purpose flour – 4 cups / 500 g
- active dry yeast – 2 1/4 teaspoons / 7 g
- warm water – 1 cup / 240 ml
- sugar – 1/4 cup / 50 g
- unsalted butter, melted – 1/4 cup / 60 g
- salt – 1 teaspoon
- vegetable oil for frying – 2 cups / 480 ml
- sugar for coating – 1/2 cup / 100 g
Instructions
- In a small bowl, dissolve the yeast and 1 tablespoon of sugar in warm water. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour the yeast mixture and melted butter into it.
- Mix until a dough forms. Transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.
- Punch down the dough, then divide it into 16 equal pieces. Roll each piece into a rope about 10 inches long and twist to form a spiral.
- In a large pot, heat vegetable oil to 350°F (175°C). Fry the twisted dough until golden brown, about 3-4 minutes on each side.
- Remove the shakoy from the oil and drain on paper towels. Roll in sugar while still warm. Serve immediately.
Substitutions
- all-purpose flour -> whole wheat flour
- unsalted butter -> coconut oil
- vegetable oil for frying -> canola oil
Enhancements in the Next Evolution
- Incorporate a pinch of cinnamon in the sugar coating for an added flavor depth.
- Experiment with using brown sugar for a hint of caramel flavor.
- Try letting the dough rise overnight in the refrigerator for a more developed taste.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
