You know that sweet, enticing smell that draws you into a local panaderia? That’s what always got me as a kid whenever I passed by our neighborhood bakery. Among the rows of pan de coco and ensaymada, there was always this humble treat that caught my eye – pilipit.
These twisted, sugar-glazed pastries would sit there in neat rows, their golden-brown coils glistening under the bakery lights. For just a few pesos, you’d get this perfectly crispy, sweet snack.
Back then, the manong baker would wrap them in brown paper, and you could feel the warmth of the freshly fried pieces through the package. While those bakery trips are now precious memories, making pilipit at home brings back all that nostalgia, plus your kitchen ends up smelling just like those cherished childhood panaderia visits.
This homemade version stays perfectly crispy, and you can make them as sweet (or not) as you like.
Cultural Background
Pilipit comes from the Tagalog word “pilipit” (twisted). This beloved Filipino snack is also known as Pinisi or Linubid in some regions, derived from “lubid” or “pisi” (rope) due to its twisted rope-like appearance. Similar versions exist across Southeast Asia and even in South Africa, where it’s known as “Twisted Sisters.”
Why You’ll Love This Recipe
- Authentic Filipino taste passed down through generations
- Perfectly crispy exterior with a light, airy interior
- Simple ingredients you likely already have
- Versatile – can be enjoyed for merienda (afternoon snack) or dessert
- Make-ahead friendly – stays crispy for days
- Kid-friendly snack perfect for baon (packed lunch)
- Great project for family bonding
Filipino Pilipit (Traditional Twisted Sugar Pastry)
Equipment
- Large mixing bowl (mangkok) for mixing the dough
- Sifter (Salaan) ensures smooth, lump-free flour
- Rolling Pin for flattening the dough
- Sharp knife or pizza cutter for cutting even strips
- Deep heavy-bottomed pot or wok (Kawali) for deep frying
- Candy/oil thermometer for precise oil temperature
- Spider strainer (sandok) for removing pastries from oil
- Wire rack (Parilya) for draining and cooling
- Small saucepan for making the sugar glaze
- Kitchen scale (optional) for precise measurements
Ingredients
For the Dough
- 2 cups all-purpose flour Harina
- 1/2 tsp salt Asin
- 1/4 tsp baking powder Pampaalsa
- 1/2 cup evaporated milk Gatas na Evaporada
- 1 large egg lightly beaten (Itlog)
- Oil for deep frying Mantika
For the Sugar Glaze
- 1 cup powdered sugar Asukal
- 1/2 cup water Tubig
Instructions
- Start by sifting 2 cups of all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon baking powder together in a large bowl. In a separate bowl, mix 1/2 cup evaporated milk with one lightly beaten egg until well combined.
- Pour the milk and egg mixture slowly into the flour mixture. Mix everything together, then knead with your hands until you get a smooth dough, about 5-7 minutes. Shape the dough into a ball, place it back in the bowl, and cover with a damp kitchen towel. Let it rest for 15 minutes at room temperature.
- After resting, take the dough out and cut it in half. Take one half and roll it out into an 8-inch wide rectangle. Cut this into half-inch wide strips. Roll each strip between your palms to make it a bit thinner. Join the ends of each strip and twist it to make a rope-like shape. Place the twisted pieces on a lightly floured surface. Do the same with the other half of the dough. Let all your twisted pieces rest for another 20-30 minutes.
- While waiting, heat oil in a deep pot or wok to 180°C (350°F). Once the oil is hot, carefully drop the twisted dough pieces in batches. Fry them until they turn golden brown, about 2-3 minutes. Take them out with a strainer and place on a wire rack to drain excess oil.
- For the sugar glaze, combine 1 cup powdered sugar and 1/2 cup water in a small pot. Cook over medium heat, stirring until the sugar completely dissolves. Dip each fried pilipit in the warm glaze, making sure it’s well coated. Place them back on the wire rack to let the glaze set.
- Let the pilipit cool completely before serving. They taste best with hot coffee or tea and will stay crispy for several days when stored in an airtight container at room temperature.
Tips from Lola’s Kitchen
- Rest the dough twice – this develops gluten for the perfect chewy texture
- Don’t skip the damp cloth when resting – prevents dough from drying
- Maintain oil temperature at 180°C – too hot browns outside before inside cooks
- Twist dough firmly but not too tight – allows for expansion during frying
- Use powdered sugar for smoother glaze
- Let cool completely before storing to maintain crispiness
Traditional Serving Suggestions
- Serve with hot tsokolate (Filipino hot chocolate)
- Perfect pair with kapeng barako (strong Filipino coffee)
- Traditional merienda (afternoon snack) with sago’t gulaman
- Popular pambaon (packed snack) for school or work
Troubleshooting
Problem: Pilipit is too hard
- Solution: Dough might be overworked or fried at too high temperature
- Prevention: Knead just until smooth, maintain proper oil temperature
Problem: Pilipit unravels while frying
- Solution: Twist wasn’t secure enough
- Prevention: Press ends firmly together, make tighter twists
Problem: Glaze crystallizes
- Solution: Sugar mixture too thick or cooled too much
- Prevention: Keep glaze warm, maintain proper sugar-to-water ratio
Ingredient Alternatives
- Evaporated milk → Fresh milk + 1 tbsp melted butter
- All-purpose flour → Cake flour (for lighter texture)
- Powdered sugar glaze → Cinnamon sugar coating
- Plain glaze → Add vanilla or pandan extract for flavor variation
Storage & Reheating
- Store in airtight container at room temperature up to 5 days
- Can be frozen unglazed for up to 3 months
- Reheat in oven at 150°C/300°F for 3-5 minutes to restore crispiness
- Do not refrigerate (causes moisture buildup)
Variations
- Pandan Pilipit
- Add 1 tsp pandan extract to dough
- Use green food coloring (optional)
- Ube Pilipit
- Add 2 tbsp ube powder to dough
- Use ube extract for purple color
- Chocolate Pilipit
- Replace 1/4 cup flour with cocoa powder
- Use chocolate glaze instead of sugar
- Rice Flour Version (Malagkit)
- Replace all-purpose flour with glutinous rice flour
- Results in softer, chewier texture
Frequently Asked Questions (FAQs)
Q: Why did my pilipit become soggy quickly? A: This usually happens when stored while still warm or if the container isn’t airtight. Always cool completely before storing. Q: Can I make the dough ahead of time? A: Yes, you can refrigerate the dough for up to 24 hours. Bring to room temperature before shaping. Q: Why is my dough too sticky? A: The liquid-to-flour ratio might be off. Add flour gradually while kneading until manageable. Q: Can I use an air fryer? A: Yes, cook at 180°C/350°F for 5-7 minutes, turning halfway. Results will be less traditional but healthier. Q: How do I know when the oil is ready without a thermometer? A: Drop a small piece of dough – it should rise to surface with bubbles and turn golden in about 60 seconds.Nutrition
The Story Behind Filipino Pilipit
Like many beloved Filipino merienda treats, Pilipit’s story is woven into the fabric of our local panaderias and home kitchens. This twisted delight, whose name literally means “twisted” in Tagalog, showcases the Filipino talent for transforming simple ingredients into something extraordinary. While its exact origins remain pleasantly mysterious, food historians believe it emerged during the Spanish colonial period when European baking techniques merged with local Filipino ingenuity.
In different regions of the Philippines, you’ll hear it called by various names – Pinisi or Linubid in some areas, coming from the words “pisi” and “lubid” meaning rope, a playful reference to its twisted appearance. What’s fascinating is how this humble snack has cultural cousins across Southeast Asia, and surprisingly, as far as South Africa where a similar treat is known as “Twisted Sisters.” This speaks to the universal appeal of fried, sweet dough and the shared culinary connections that span continents.
What makes Pilipit truly special is its versatility. The traditional version made with all-purpose flour offers that satisfying crunch that’s become a hallmark of Filipino afternoon snacking. But venture into different provinces, and you might encounter its softer cousin made with rice flour, showing how Filipino cooks adapt recipes to local ingredients and preferences. In some regions, it’s enjoyed plain; in others, it’s lavishly coated with syrup or dusted with powdered sugar.
Today, while many Filipino treats have been modernized or forgotten, Pilipit remains a steadfast favorite in local bakeries and home kitchens. It’s more than just a snack – it’s a testament to Filipino culinary creativity, where simple flour, eggs, and sugar transform into a treat that’s kept generations coming back for more. Whether enjoyed with traditional kapeng barako, hot chocolate, or as a standalone snack, Pilipit continues to twist its way into the hearts of food lovers, one golden, crispy coil at a time.
Each bite of Pilipit tells a story of Filipino craftsmanship – from the careful kneading of the dough to the precise twisting that gives it its signature shape. It’s a reminder that sometimes the simplest recipes carry the richest histories, connecting us to generations of Filipino bakers who perfected this beloved merienda staple.