July 8, 2020

How To Make Filipino Twisted Cookies

It’s the 114th day of quarantine period in our region and I think, we’re back to stricter community quarantine guidelines. This also means going back to cooking. Let’s have Pilipit for later’s snack.

There are two types of Pilipit known in the Philippine food culture. One is a soft and chewy rice cake and the other is a thin and crunchy biscuit. I remember buying the twisted rice cake in our school canteen during recess. And I would always choose the pilipit with the most sugar coating in it. For only ten pesos, I can already have this sweet grub. On the other hand, the twisted cookies can be seen in pasalubong centers as it is one of the pastries that are proudly made in the Philippines. I already showed you how to make the twisted rice cake before. Now, we’ll have the cookies.

1. Prepare all the ingredients needed. This includes rice flour, flour, sugar, evaporated milk, egg, salt, baking powder, water and oil.

2. Sift all the dry ingredients, one and a half cup flour, half cup rice flour, three tablespoons of sugar and a quarter teaspoon of baking powder, into one container.

3. In a separate bowl, beat an egg.

4. Add a tablespoon of oil and half cup of evaporated milk into the bowl of beaten egg. Whisk together.

5. Mix the dry and wet ingredients to form the dough.

6. Let it rest for 15 minutes.

7. Scatter flour on a clean surface on where you wish to roll and mold your twisted cookies.

8. Get a handful of dough and roll until it forms into a rope.

9. You can start twisting in two ways. If your roped dough is long and thin, make a loop with equal edges. If your roped dough is kinda thick and short, cut horizontally on the middle with one edge uncut just like what I did.