Shakoy or Lubid-Lubid Recipe

September 29, 2012 12 Comments »




Shakoy or Lubid-Lubid Recipe, 4.7 out of 5 based on 3 ratings

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How to cook Shakoy or Lubid-Lubid Recipe.

Shakoy Recipe. Shakoy or Lubid-Lubid recipe is a Filipino all-time favourite meryenda. A native version of twisted sugar doughnuts. Here in Bacolod you can buy Shakoy or “Lubid-Lubid” at the Local Markets and even in street vendors. Shakoy “Lubid-Lubid” have 3 kinds of textures to choose from, some are sticky and made from glutinous rice flour, coated with caramelized sugar and sprinkled with sesame seeds, some are hard and crunchy like Serafina. But in this recipe I made a crunchy yet softer version of Lubid-Lubid.

shakoy 1

Shakoy or Lubid Lubid Ingredients:

  • 1½ cups all-purpose flour + extra for dusting
  • ¾ tbsp. yeast
  • ½ tsp salt
  • ½ cup water
  • 1 cup oil, for frying
  • ¼ cup sugar
  • 1 tbsp. cinnamon (optional)

Shakoy or Lubid-Lubid Procedure: 

  • In a bowl sift flour, add yeast and salt then mix well. Make a well and pour the water in the center and mix until forms a dough. Knead on a floured surface until smooth and form a ball. If the dough is too sticky just add a little flour and knead more until you get the right consistency. Grease bowl with oil, place the dough and cover with cloth and let it rest for an hour to double the size.

shakoy recipe 1

shakoy recipe 2

  • After rising, punch down the dough, knead and cut in a desired size evenly, then roll each piece into a long stick and twist.  Place on a baking tray and cover with cloth and let it rest for another hour to rise.
shakoy recipe 3
shakoy recipe 4
  • In a wok heat cooking oil in a medium heat, drop shakoylubid-lubid” by batches and fry until golden brown. Drain on paper towels, drop in a bowl of sugar or cinnamon sugar is using one. Mix to coat evenly and shake off excess sugar and serve.

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lubid-lubid recipe
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A well risen twisted dough . . . 
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shakoy 2
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Lubid-Lubid is a perfect match for coffee at breakfast and best paired with cold soft drinks at afternoon snacks.
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12 Comments

  1. Elgie November 9, 2012 at 8:33 pm - Reply

    thanks your shakoy recipe, I tried already and you are right its soft and delicious…keep up the good work. more power and Godbless….

  2. Elgie November 16, 2012 at 1:40 pm - Reply

    Hi….. I made several times of this recipe but i made a twist a little bit, nilagyan ko sya ng mashed potato…super yummy….

  3. pingskie November 16, 2012 at 3:40 pm - Reply

    Hi Elgie, its nice to hear from you again. I think mas masarap yan, pero I was wondering did you incorporate the mashed potato into your dough or did you make it as a filling? I really wanted to try your recipe, thanks :))

  4. Jonalyn Policios July 18, 2013 at 3:55 am - Reply

    hi! I try it pero di ako gumamit ng yeast naubusan kasi ako so I try Alternative of it.. baking powder and lemon…. ask ko lng kung pwede lagyan ng egg?

  5. pingskie July 18, 2013 at 6:05 am - Reply

    Hi Jonalyn, I haven’t tried putting egg on my shakoy recipe coz it’s already soft but if you do let me know if it works. And here’s how to make a yeast substitute.
    Add in equal parts baking soda and lemon juice to equal the amount of yeast needed for in the recipe. Mix ingredients and let stand for 2 minutes. The baking soda and lemon juice need to be added last for the reaction to work properly.
    Tips: Dough does not need rise time when made with yeast substitute and for best results, use fresh baking soda.

  6. elgie August 13, 2013 at 11:34 am - Reply

    Hi pingskie,sorry for the delayed reply just mix it with the flour……try superb…..more power to ypu! Godbless…

  7. rina October 10, 2013 at 3:14 pm - Reply

    @jonalyn: nilagyan ko siya ng 1 egg ok din naman resulta niya.

  8. luz lim February 28, 2014 at 2:02 am - Reply

    hi….kailan i lalay ang sugar?kasi wala sa procedure..wala bang sugar pag nag mix tayo nang dough?

    • pingskie February 28, 2014 at 1:46 pm - Reply

      Hi Luz, walang sugar sa dough mixture and after frying coat mo lang with sugar.

  9. Michelle August 16, 2014 at 10:18 am - Reply

    anong klaseng yeast? active yeast ba?

  10. Debbie August 29, 2014 at 1:38 am - Reply

    Is it ok to mix the sugar.. Kasi accident na mix ko. ..?

    • pingskie October 15, 2014 at 4:45 am - Reply

      No problem Deb, actually we use sugar just to coat the Shakoy after frying.

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