INGREDIENTS

• Pilipit sa Malagkit Dough
• • 1 cup Sweet Glutinous Rice Flour
• • 1 Tbsp Aiya Culinary Grade Matcha
• • 1 cup plus 1 Tbsp water (divided)
• Matcha Sugar
• • 1 cup Super Fine Sugar
• • 1 tsp Aiya Culinary Grade Matcha

DIRECTIONS

• Pilipit sa Malagkit Dough
• 1. Place the Sweet Glutinous Rice Flour and Matcha in a bowl and mix until there are no lumps.
• 2. Add in the 1 cup of water and mix with your fingers until it forms a dough. If the dough feels dry add the 1 tablespoon of water. Keep mixing until you have a nice soft dough. About 5 minutes.
• 3. Using a spoon or ice cream scooper, portion out the dough measuring in 1 tablespoon balls.
• 4. Then prepare a cutting board by oiling it lightly as well as your hands.
• 5. Then take one ball and roll it out until it’s smooth then using the palm of put the dough on the cutting board and roll it out to a strip about 6 inches long.
• 6. Fold the strip in half, then twist the top part and continue to twist the rest of the dough and pinch the ends together. Repeat with the rest of the dough until you have all the Pilipit sa Malagkit prepared.
• 7. Pour in about a centimeter of oil into a shallow fry pan.
• 8. Turn on the heat to medium low and wait for the oil to get hot. About 3 minutes. To test if the oil is ready drop a small piece of bread. Once it starts to bubble around the edges, the oil is ready.
• 9. Drop in the twisted dough one by one making sure they have space so they don’t stick to each other. Fry on one side for a minute and a half to two minutes. Or until they turn a slight golden color. Flip and cook for a further minute and a half.
• 10. Fry the dough in batches so it doesn’t crowd the pan. Keep going until all the dough has been fried. Drain the fried Pilipit sa Malagkit on some paper towel.
• Matcha Sugar
• 1. Mix the sugar and matcha in a shallow bowl until there are no lumps.
• Coat the Pilipit sa Malagkit
• 1. Coat the drained Pilipit sa Malagkit in the Matcha sugar using a spoon.
• 2. Place the finished donut on a plate.