Bunuelos
A sweet snack that's never out of season. Crunchy on the outside and chewy on the inside, this dessert will fill your stomach until you can't chew anymore.
This snack was my all-time favorite growing up. If Nanang brings out the rice flour and the tagapulot (Ilocano muscovado), I already knew what she was cooking. It’s very chewy and if you eat so many you can feel your jaw getting tired. So it is advised to share this dessert because one person can’t simply finish it all in one sitting.
Ingredients
- 1 kilo of glutinous rice flour
- Cup of water
- Cooking oil
- Brown sugar or muscovado
It is highly recommended to use muscovado sugar however if it is inaccessible then brown sugar works just as well.
Instructions
- In a large bowl, pour the glutinous rice flour and a small amount of water. Knead the dough and sprinkle water until the dough is sticky but not watery.
- Divide and roll the dough into small circular shapes. It doesn’t have to be a perfect round dough.
- In a pan, pour cooking oil and wait until the oil is hot enough before putting in the sugar. Stir until the sugar melts and caramelizes.
- When the pan is hot enough, place an appropriate amount of small dough. Stir the dough to coat it in the sugar and cook it evenly.
- Repeat the process until all the small doughs are cooked. If the sugar is turning white, just add more sugar. Then it's ready for serving.