Trust us: it’s easier than you think!

Bicho-Bicho is a popular Filipino snack that many have enjoyed over the years. This twisted donut is made with a yeast dough that’s deep-fried to a lovely golden brown. Soft, fluffy, and buttery, Bicho-Bicho is a real treat, whether it’s for breakfast, merienda, or even for dessert.

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While a lot of bakeries sell Bicho-Bicho, it’s actually easy to make on your own. Plus, nothing is more satisfying than biting into something that you made yourself— one baked with love and a ton of butter. So, for those who want a great recipe for Bicho Bicho, Mommy blogger Rizza Yenko (IG: @eliskitchen_ph) shares her take on this snack. Bonus: it’s got a cheesy surprise inside!

Check it out:

Bicho Bicho Recipe

Ingredients

Bread

• 200 grams of all-purpose flour
• 30 grams of sugar
• 1 egg
• 50 ml of water
• 70ml of milk
• 4 grams of yeast
• 1/4 tsp of salt
• 1 tsp of vanilla extract
• 30 grams of cold butter

Cream Cheese Filling

• 100 grams of cream cheese
• 50 grams of powdered sugar
• 1 tbsp of fresh milk

Others

• Skim milk powder

Procedure

1. Make the cream cheese filling by mixing your cream cheese, powdered sugar, and milk together. Refrigerate it in the meantime.
2. Use a mixer with a hook attachment. Add your flour, sugar, yeast, water, milk, salt, and vanilla extract. Mix at medium speed.
3. Add your butter and continue mixing until it is fully incorporated into the dough.
4. Spread some butter in a bowl and transfer your dough into it. Cover and let it rest for 1 hour in a warm place until the dough doubles in size. You can also put the dough in the chiller for 5 hours or overnight, but you’ll need to decrease the yeast to 2 grams for this.
5. After the dough has doubled in size, press down on it to remove excess air. Shape it into flat triangles and spread cream cheese filling on each one.
6. Roll your dough from the wider part towards the pointed tip of the triangle. Repeat on all remaining triangles and let them rest.
7. Get a pot of oil going on high heat. When it reaches 350F, carefully lower your rolls and let them fry until golden brown.
8. Place your cooked Bicho-Bicho over a strainer to get rid of the excess oil. Next, roll your Bicho-Bicho on skim milk powder until coated.

Cooking Alternative: For a less greasy take on Bicho-Bicho, use the oven. Just preheat it to 160C and bake for 10 minutes or until golden brown. When done, roll in skim milk powder, and you’re good to go. Enjoy!

Got any pastry recipes of your own to share? Share them with us, so we can feature them!

(Cover Photo by Rizza Yenko of @eliskitchen_ph)

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