Have you had those fried cakes in the Chinese restaurant? It is similar to what I craved since I was a kid and we call it “Shakoy” in Cebuano language or “Fried Dough” in English. There are two types of Shakoy, the one that is soft and the one that is hard. I prefer to eat the soft one.
I miss making some dough during my vacation in Philippines so I searched online on what I can cook without an oven. This is a simple recipe. You don’t have to bake it, but deep fry it. Here’s what I did on this yummy twisted donut.
- half teaspoon salt
- 1 cup sugar
- 2 cups all purpose flour
- 3 cups oil
- 3/4 cup warm water to mix 1 tablespoon active yeast
- Mix the warm water with yeast.
- Add it to the flour in a big mixing bowl. If you do it manually, get a nice large mixing bowl. Make sure to make dough smooth and not sticking to your finger.
- Cover with a damp cloth that is warm. Wait for 2-3 hours before rolling dough. Let it rise twice its size.
- Knead dough on a dry surface sprinkled with flour.
- Roll dough like a log and cut 1-2 inches long. Roll it until its circumference is as big as your fore finger. I let mine bigger like donut size.
- Twist it and arrange them in a baking sheet or plate. Cover it with a damp cloth that is warm. Let it rise for another hour or 2.
- Heat oil (notice oil is used at this time, not mixed in the dough but for cooking only) in your frying pan or fryer. Drop one twisted shakoy at a time or arrange them as long as they won’t stick each other in the pan.
- Cook each side until golden brown. Drain and sprinkle with white granulated sugar.
- Makes 8-10 large shakoys.
Here’s the results of the ones I made so far. My parents loved it. My kids, my siblings and I loved it too. Brings back the good ole times.
This is the ball of dough after I added the water with yeast to the flour with salt.
This is the rolled dough after waiting 2 hours to let it rise.
Notice how golden brown they are.
Sprinkling and coating fried dough with white granulated sugar.
Oh look at that soft donut.
Eating more Shakoy.
Try it folks! It’s so easy to make and you’ll enjoy it!
I received messages about how to take off dough from baking sheet or plate. You could add flour (1 tablespoon at a time) to make your dough non-sticky. When you fry the dough, don’t cook it too long. I remember mine is squishy when pinched with tongs and I removed it right away so they remain soft. It’s best to eat these fresh and warm.