Do you miss travelling? Bichu Bichu is a sweet delicacy that originated in Southeast Asia. This street food is ball-shaped and often served in a skewer on Manila’s streets, the Philippines ‘ capital city. Deep-fried and crispy with caramel sugar on the outside and soft and chewy on the inside — Making this dish will bring you back to the crowded streets of Manila in no time!
- 2 cups glutinous rice flour
- ½ cup of coconut milk
- 1 ½ cup hot water
- 1 cup muscovado or pressed brown sugar
- ¼ cup of cold water
- Pinch of salt
- ½ tsp baking powder
- 2 cups cooking oil
- In a mixing bowl, combine the glutinous rice flour, baking powder, salt, and coconut milk. Slowly add water until a dough is formed. You want the dough to be soft but not too sticky.
- Break small pieces of the dough and roll between your palms to roll balls. Place rolled dough in parchment paper or a clean surface until all the dough is formed into balls.
- In a large frying pan, heat enough oil for deep frying over medium heat. Test the oil by gently dropping a small piece of dough into the pan. If the dough sizzles gently, the oil is ready. Place the dough balls in the pan and fry until golden brown or until it begins to float. Set aside in a paper towel to drain excess oil
- Meanwhile, in a different saucepan, combine muscovado sugar and hot water until dissolved. Over low heat, stir until it reaches a soft boil stage. To test, Place a drop of the mixture in a bowl of cold water. If it retains its shape and is soft, it is ready.
- Pour over dough balls. Mix well so that all are coated with syrup
- Remove from bowl and cool on a platter. Served on skewers
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