From the recipe collection
Panggih-Panggih
Tausug rice-and-wheat-flour batter piped or poured into crisp-edged loops and figure-eights, served with strong Kahawa Sūg.
- Prep time
- 20 min plus resting
- Cook time
- 20 min
- Yield
- Makes 16–20 pieces
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Whisk the rice flour, all-purpose flour, sugar, and salt.
- Beat the eggs with 1 cup coconut milk or water, then whisk into the dry ingredients.
- Add more liquid one tablespoon at a time until the batter falls in a thick continuous ribbon that can hold a loop in hot oil.
- Rest for 15 minutes, then stir and test the flow through the piping bag or squeeze bottle.
- Heat oil to 165–170°C.
- Pipe or pour small rings, linked loops, or figure-eight shapes directly into the oil. Work in small batches.
- Fry for 2–3 minutes, turning once, until evenly golden, crisp at the edges, and fully set inside.
- Drain on a rack and serve plain or with only a light dusting of sugar alongside Kahawa Sūg.
