Dish

Shakoy

Shakoy is made by mixing flour, sugar, yeast, and water together to form a dough. The dough is then left to rise before being cut into small pieces and deep-fried. The fried dough is then coated in sugar while still warm. Shakoy is best served warm and fresh.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Pastry› Fried Dough

Origins and history

Shakoy originated in the Philippines and has been a popular snack and dessert for centuries. It is often sold by street vendors and is a favorite among children and adults alike.

Dietary considerations

Shakoy is high in calories and sugar, making it a treat that should be enjoyed in moderation. It is not suitable for people with diabetes or those who are on a low-sugar diet. It may contain gluten and is not suitable for people with celiac disease or gluten intolerance.

Variations

There are many variations of Shakoy, including adding different flavors to the dough or coating it in cinnamon sugar instead of regular sugar. Some popular variations include ube (purple yam) flavored Shakoy and pandan flavored Shakoy.

Presentation and garnishing

To get the best flavor from Shakoy, it should be served warm and fresh from the fryer. It can be presented in a basket or on a platter and garnished with powdered sugar or a drizzle of chocolate sauce.

Tips & Tricks

Shakoy is best eaten fresh, so it is recommended to make it just before serving. To make the dough rise faster, place it in a warm place. Be careful when deep-frying the dough as it can easily burn if the oil is too hot.