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My mom's version of Pilipit

| On 24, Mar 2012

The plain pilipit with honey dip. Much preferred than the coated one

My mom, despite the fact that we are all grown ups now, still making us great dishes she used to cook when we were kids. Including desserts, kakanins and many more. A few days ago, she cooked one of my kiddie jaw-breakers, the Pilipit.

Pilipit literally means twisted. Its a twisted dough and fried to cook. The recipe varies, many uses flour while some use cassava. But, my mom, uses glutinous rice for these wonderful delights. Actually, what she bought was the ready made dough that I mentioned in making Palitaw.

Unlike any other Pilipit sold through out the Philippine that are crunchy and small, my mom cooked it chewy and big. Being the crazy guy, I tried making syrup as a dip, I even asked for my sister’s honey and maple syrup, so we can have variants dip. My mom cooked some of the pilipit in syrup making the finished product sugar-coated.

Deep fried pilipit, courtesy of my mom, Manang Soling

Here are the ingredients:

  • 2 cups ground glutinous rice – but my mom used the ready made dough available in our market
  • 1/4 cup water cup water (for dough) – disregard if you were able to find ready made dough.
  • 1/2 cup milk
  • 2 cups white sugar
  • 1 cup water (for syrup)
  • oil – for frying


  1. 1. My mom just added milk from the dough. If that dough was not available just combine the rice flour, water, milk and mix well.
  2. 2. Just form the dough into long strips.
  3. 3. Starting from the center fold each strips and twist. If you are lazy enough like my mom, follow the picture. lol..
  4. 4. Deep fry the twisted doughs until brown. My mom doesn’t make it crunchy. The longer the dough is fried the crunchier the result will be.
  5. 5. In a separate pan, add brown sugar and water and cook over a medium fire. wait until a syrup is formed. Set aside.
  6. 6. In another pan. Put about 10-12 pieces of pilipit in a very low fire and add the syrup. Mix well until all pilipits were coated.
  7. 7. Serve and enjoy.

Pilipit coated with syrup

This is best eaten right after it is cooked. This recipe of my mom is crunchy on the outside, but chewy on the inside. When I was a kid, I loved that sugar coated. But now, I love it plain and with dip on the side.

Learn more the author of this post:

I am Ringo and allow me to say not an ordinary man. I've been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.


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