What's on TV
Recipe: Bicho-bicho with Dulce de Leche
Published January 1, 1970 8:00 AM PHT
Updated March 4, 2020 12:39 AM PHT
Around GMA
Around GMA
NBA: Stephen Curry propels Warriors over Nets Dagan sa Panahon Sayran nato Karong Adlawa December 29, 2025 | Balitang Bisdak The most controversial stories of 2025Article Inside Page
Showbiz News
It's the traditional Filipino doughnut.
INGREDIENTS:
2 cups flour
1/2 cup water, lukewarm
1 egg
1/4 cup sugar
1/4 cup butter or 4 tablespoon - cold and chopped into cubes
1 pack yeast
1 tsp salt
Oil for deep frying
PROCEDURE:
In a large bowl, combine flour, sugar, yeast, salt, and butter.
Mix well until everything is incorporated.
Add the egg into the mixture and lukewarm water and start mixing together.
Knead the dough in a clean, floured surface until smooth and elastic.
Let is rise for one to two hours.
Let is rise for one to two hours.
Divide the dough into 14 pieces. Start rolling dough into cigar and twist it.
Let it rise for 20-30 minutes.
Fry it for about one to two minutes on each side.
Let is cool and shake off excess oil.
Let is cool and shake off excess oil.
Serve with Dulce de Leche.
For Dulce de Leche:
INGREDIENTS:
4 cups milk
1 1/4 cups sugar
1/4 teaspoon baking soda
1 teaspoon vanilla
PROCEDURE:
Stir together milk, sugar, and baking soda in a heavy saucepan.
Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally,
until caramelized and thickened.
Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally,
until caramelized and thickened.
Stir in vanilla.
Transfer to a bowl to cool.
Transfer to a bowl to cool.
