(my grandma's butsi recipe)chowking ( chinese fast food, popular in the Philippines ) you probably thinking, there's no way this is BUTSI RECIPE! I know! This is not the typical Butsi, the fried sesame balls with sweet bean filling inside. If you get a chance to travel in Bukidnon, the pineapple capital of the Philippines, then you probably have a sweet encounter with this native delicacy. This quite popular from where I'm from. My grandma loved to make Butsi and sold to our neighbors and friends.
What I like most about BUTSI, is the sweet coconut filling inside is just perfect with the soft chewy dough and coated with sugar to top if off.
The inspiration behind the making of this delicious delicacy, is when I have lot of left over coconut filling from the Pan de Coco and the perfect Shakoy/ Donut dough, combine the two and the BUTSI was born. The process of making it is exactly the same making Shakoy, the only difference are the shape and there's coconut filling inside the dough. It's been years I haven't have butsi, and I'm so happy to have it fresh in my kitchen. It's taste closer to my grandma's recipe, but, HEY! practice makes perfect. Sooner its gonna taste even better than the first try.. C'mon let's start BUTSI!
2 cups all purpose flour
1/2 cup water, lukewarm
1/4 cup sugar
1/4 cup butter - cold and chopped into cube
1 pack yeast
1 tsp. salt
extra sugar- for coating
oil- for frying ( if u have deep fryer, much better:)
1 1/2 cup coconut flakes
1/2 cup brown sugar
- Put this 2 ingredients in a food processor, pause for couple minutes. Set aside.Note: Just use something you like for filling if you don't like sweet coconut filling.
Filling the Butsi with sweet coconut fillingNOTE: It only take few minutes to cook BUTSI, So, stay close to the fryer.
To avoid greasy BUTSI, flip it only ONCE:)
1.) In large bowl combine flour, sugar, yeast, salt and butter. Mix well until everything incorporated.
2.) Add the egg into the mixture and lukewarm water and start mixing together.
3.) Knead the dough in clean floured surface until smooth and elastic. Let is rise for 1-2 hours.
4.) Divide the dough into 20 pieces. Start forming the dough into little balls, flatten it out using the rolling pin, and fill the coconut filling. Do this process until everything is done.
5.) Let it rise for 20-30 minutes. (Enough time to heat the deep fryer on medium low)
6.) Fry it for about 1-2 minutes each side. Let is cool. Put in the plastic bag with sugar and shake it.
7.) Serve hot or cold for mid-afternoon snacks. Taste even better if you share this with family and friends. ENJOY!
I'm munching this goodies while blogging about it..YUM!