"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Monday, March 01, 2010

Sugar Twists/Siakoy/Pilipit/Linubid

Another recipe from Leslie Ruelan. He shared three of his favorite Filipino snack recipes with me (after he added my supersoft ensaymada to his favorite recipes).  Thanks, Leslie!


5 tbsp. yeast
1 tsp. sugar
1/2 c warm water (to be used with the yeast)
1/2 c oil
1/2 c sugar
2 tsp. salt
6 ~ 7 c bread flour
1 c milk
3/4 c water

1.) mix yeast with the 1/2 c warm water (set aside)
2.) mix all dry ingredients first before placing all the remaining ingredients
3.) knead the dough for about 10 mins. (if using the manual method)
4.) cover the dough and let it rest for 10 mins.
5.) cut and roll the dough like you're making ensaymada then twist it as shown in the picture
6.) let rise for 1/2 hour or more depending on the size you want
7.) deep fry the twists on medium heat until golden brown
8.) remove and let the oil drip by placing it in a wire rack
9.) when its not too hot anymore, you can dip in a bowl of sugar* or use a zip lock with sugar then shake.

*Note from me: You can make vanilla sugar by placing a vanilla bean pod (cut in half) inside a jar of sugar.


  1. OH my gulay manang, My mom will love this. I should surprise her with this. Thanks for sharing :-)

  2. does it taste like doughnuts.

  3. you are welcome, claire! Thanks goes to Leslie R.

    foodbin, it should be a crustier version of doughnuts.

  4. Hello Manang. Actually been visiting your blog for over a year already and you're one of my inspirations for setting up my blog, FoodieDiva.com.

    I am just AMAZED that you really go all out to try all these recipes! I hope I become as adventurous as you are in the kitchen.

    I'll make a post about you and your blog soon!

  5. Thanks Manang, sa wakas may recipe nako nito. I will definitely try it this weekend. Sharon Schmidt

  6. Hi Sharon, Welcome to my blog! This recipe was shared to me a long time ago, I just have not had the time to make them! Haha! I should!!! Pero siguro I will make half or even one third of the recipe.

  7. hi I tried this recipe and it is soooo goood, my husband said it reminds him of his childhood in the philippines and of his late father who used to make it for them. thank you for posting this recipe, now i can pass this on to my son and it would allow him to "get to know" his dad's father

  8. Hi Anonymous,
    Thanks for your feedback! I will let Leslie know about it!

  9. hello madalas akong pumunta dito sa site nyo at marami na akong natutunan na luto thanks ng marami at nakita ko na rin itong recipe na ito maitanong ko lang kung gagamit ako ng stand mixer kailangan ko pa rin bang i active yung yeast. thanks ulit.

  10. hi!manang, i tried this recipe my kids said sarap mama and i tried to put monggo inside parang butsi..thanx for this recipe...

  11. hello po, pwede po ba e bake instead of frying?

  12. Thanks !! i have been looking for this recipe for such a long time.I guess i put a wrong spelling of TSAKOY.i GREW WITH THIS FOOD IN A SMALL IN BICOL.

  13. anonymous #1
    Sorry for my late reply...Best if fried...not sure how it will turn out if baked...

    Anonymous #2,
    The credit goes to Leslie Ruelan for allowing me to share this recipe in my site. Enjoy!

  14. Hi! Re the above recipe is 1/2 c sugar and 1/2 c oil intended for the dough or
    are they for frying and for coating the pilipit?
    I am not good in baking but I once in a while try some pinoy recipes I like.
    Maraming salamat!

  15. Hi Anonymous,
    Yes they are part of the dough. Hope you enjoy this!

  16. Hi again! Shall I include 1/2 tsp sugar to the
    And 1/2 cup sugar for the dough, I supposed

  17. Hi Anonymous,
    Yes, that is correct. That 1/2 tsp of sugar is to feed to the yeast in creating the foam.The 1/2 cup sugar is for the actual taste of the dough.

  18. hi is this right? 5 tbsp of yeast...seems to be too much...but anyway ill try...

  19. what is let rise?

  20. Anonymous, let rise means let the dough rest so that it doubles in size.

  21. hi, why is there no egg in the recipe? just curious ^_^

  22. Hi Anonymous, egg is not necessary, although you may add eggs per your preference. :)

  23. hi manang,
    tuwang tuwa ako nung makita ko ang blog mo. naghahanap kasi kmi ng asawa ko ng recipe ng Siakoy at yung nakita namin ay hindi maganda ang resulta, matigas ang labas. susubukan namin ang recipe ninyo! :) at pwede po bang ilagay sa bread machine(dough cycle) ang ingredients instead of manual kneading? salamat ulit!

  24. Hi Anonymous,
    thanks for your comment. Kung plano mo gamitin yung BM, baka umapaw. check mo yung capacity ng BM pan mo. Siguro, hatiin mo yung amounts ng ingredients. :)

  25. Dear manang,

    Quick question, can I use all purpose flour instead? Thank you!

  26. Hi ricavega,
    Sure you can! Less chewy than bread flour (less gluten formation)...means it will be softer. Just eyeball how much (you might have to adjust depending on how wet or dry the dough will become).

  27. Ano po ang history at bacground ng pilipit bread or " bitsu-bitsu" ? thanks

    1. nicko, sorry, I am not a Filipno food historian. I just want to recreate Filipino foods in an American rural area where buying them is not an option.

  28. thanks a lot for your recipe

  29. bikol version ng pilipit (biribid) rice flour, coconut young, sugar= mix well flour and coconut young until its ready to twist (be sure moist of coconut young mix very well to the flour) fry til it golden brown set aside put sugar to other frying pan cook the sugar until its melts put then soak all the fried pilipit set aside its done! gets the best taste! i learn this from my lola since then

  30. Salamat Manang for posting this. This is one of my favorite growing up and I am missing this. I definitely make this one soon.

  31. Beth Obligacion-Santo Domingo3/17/2014 2:48 AM

    I've been craving for this for so long. Thanks for posting/sharing the recipe.... I hope I can make this "pinilipit" this coming weekend. ... Maraming Salamat!

  32. hi manang!ask ko lng po after sya itwist san sya pde ilagay?kc gumawa ako after ko sya itwist nilagay ko sya sa floured baking sheet kso nung umalsa na sya nahirapan nko kunin kc nakadikit yung dough s baking sheet.lumiit sya nung kinuha ko na para i fry..

    1. parchment paper may be a better alternative. Kahit walang harina, hindi dapat didikit yan. Jut make sure merong enough space in between each siyakoy/

  33. hi manang!ask ko lng po after sya itwist san sya pde ilagay?kc gumawa ako after ko sya itwist nilagay ko sya sa floured baking sheet kso nung umalsa na sya nahirapan nko kunin kc nakadikit yung dough s baking sheet.lumiit sya nung kinuha ko na para i fry..

  34. Hi manang are you sure that is the right recipe? upon reviewing the ingredients I noticed that the yeast is too much and the liquids are less. I mean for 6-7 cups of flour equivalent to that less of liquid the dough will be as hard as rock and noticed that there's 2 diff. sugar measurement yang 1/2 tsp of sugar kelan sya gagamitin at ang 1/2 cup kelan din gagamitin? hope ma review mo eingredients at measurement kasi gusto ko I try please at salamat..

  35. manang, penge ng manual po


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