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Bitso-Bitso


Bitso-Bitso or Bitsu-Bitsu is an Ilonggo kakanin (snack) made from glutinous rice flour, brown sugar (muscovado), baking powder and a pinch of salt. This Ilonggo kakanin is crisp and sweet in the outside from the caramelized sugar and chewy inside. It's like a combination of Palitaw and Carioka but as far as I remember, the Ilonggo Bitso-Bitso does not use young coconut or coconut milk. 


Ilonggo Bitso-Bitso is a deep fried glutinous rice flour dough and then dipped in caramelized brown sugar, known to Ilonggo as muscuvado. The glutinous rice flour is formed into a dough, twisted  and deep-fried. Once fried, it is placed in a mix of muscovado (dark brown sugar) then dried out. 


Bitso-Bitso is one of my favorite afternoon snack growing up in Iloilo City. So delicious and addictive! This is the first time I made this Ilonggo Bitso-Bitso and the picture doesn't do it justice. It is easy to make and only few ingredients needed just need more practice in rolling and twisting. Don't forget to check related Filipino snack recipes below and share with family and friends. 


Ingredients

  • 1 1/2 cup glutinous rice flour
  • pinch of salt
  • 1/2 cup water
  • 1/2 tsp baking powder
  • 1/2 cup dark brown sugar
  • 2 cups cooking oil


Instructions
  1. In a bowl, combine glutinous rice flour, salt and baking powder. 
  2. Add water and mix until well combined and dough like (no longer sticky and stable). Adjust water if needed, depending on the quality of the flour. 
  3. Divide dough mixture into 8 pieces. Roll on a flat surface, start twisting and seal ends. 
  4. In a deep pan, heat over medium-low heat and add cooking oil. 
  5. Fry twisted flour dough in batches until dough starts to float for about 3 minutes. Remove and drain excess oil in a paper towel. Set aside. 
  6. In a clean sauce pan, add brown sugar and 3 tablespoon water. Cook over low heat, stirring continuously until mixture starts to caramelized. 
  7. Dip each fried flour dough into caramelized sugar, making sure each fried dough is fully coated. 
  8. Transfer in a wide plate and allow them to cool making sure they are not sticking to each other. 
  9. Serve with your favorite beverage and enjoy!



Bitso-Bitso by my cousin Jinky MP


RELATED
(click on name link below the picture to see complete recipe)

Carioka

Espasol




Kakanin Lansong

Suman Malagkit




Bilo Bilo with Latik

Palitaw



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