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 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.
- 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.
- In a wok heat cooking oil in a medium heat, drop shakoy “lubid–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.