How to cook Shakoy or Lubid-Lubid Recipe.
Shakoy Recipe. Shakoy or Lubid-Lubid recipe is a Filipino all-time favourite meryenda. A native version of twisted sugar doughnuts. Here in Bacolod you can buy Shakoy or “Lubid-Lubid” at the Local Markets and even in street vendors. Shakoy “Lubid-Lubid” have 3 kinds of textures to choose from, some are sticky and made from glutinous rice flour, coated with caramelized sugar and sprinkled with sesame seeds, some are hard and crunchy like Serafina. But in this recipe I made a crunchy yet softer version of Lubid-Lubid.
Shakoy or Lubid Lubid Ingredients:
- 1½ cups all-purpose flour + extra for dusting
- ¾ tbsp. yeast
- ½ tsp salt
- ½ cup water
- 1 cup oil, for frying
- ¼ cup sugar
- 1 tbsp. cinnamon (optional)
Shakoy or Lubid-Lubid Procedure:
- In a bowl sift flour, add yeast and salt then mix well. Make a well and pour the water in the center and mix until forms a dough. Knead on a floured surface until smooth and form a ball. If the dough is too sticky just add a little flour and knead more until you get the right consistency. Grease bowl with oil, place the dough and cover with cloth and let it rest for an hour to double the size.
- After rising, punch down the dough, knead and cut in a desired size evenly, then roll each piece into a long stick and twist. Place on a baking tray and cover with cloth and let it rest for another hour to rise.
- In a wok heat cooking oil in a medium heat, drop shakoy “lubid–lubid” by batches and fry until golden brown. Drain on paper towels, drop in a bowl of sugar or cinnamon sugar is using one. Mix to coat evenly and shake off excess sugar and serve.
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A well risen twisted dough . . .
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Lubid-Lubid is a perfect match for coffee at breakfast and best paired with cold soft drinks at afternoon snacks.
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thanks your shakoy recipe, I tried already and you are right its soft and delicious…keep up the good work. more power and Godbless….
hnd ba lagyan ng oil youn dough kc wla sa procedure at recipe.. pagmagbake nlagyan ko kc ng oil.just asking.tnx
Hi Jess, haven’t tried baking the Shakoy kasi deep fried ang alam ko 🙂 If baking works for you, paki share naman ng oven temperature and minutes of baking na ginamit mo para ma try din namin. Thanks for visiting and have a nice day!
Hi….. I made several times of this recipe but i made a twist a little bit, nilagyan ko sya ng mashed potato…super yummy….
Hi Elgie, its nice to hear from you again. I think mas masarap yan, pero I was wondering did you incorporate the mashed potato into your dough or did you make it as a filling? I really wanted to try your recipe, thanks :))
hi! I try it pero di ako gumamit ng yeast naubusan kasi ako so I try Alternative of it.. baking powder and lemon…. ask ko lng kung pwede lagyan ng egg?
Hi Jonalyn, I haven’t tried putting egg on my shakoy recipe coz it’s already soft but if you do let me know if it works. And here’s how to make a yeast substitute.
Add in equal parts baking soda and lemon juice to equal the amount of yeast needed for in the recipe. Mix ingredients and let stand for 2 minutes. The baking soda and lemon juice need to be added last for the reaction to work properly.
Tips: Dough does not need rise time when made with yeast substitute and for best results, use fresh baking soda.
Hi pingskie,sorry for the delayed reply just mix it with the flour……try superb…..more power to ypu! Godbless…
@jonalyn: nilagyan ko siya ng 1 egg ok din naman resulta niya.
hi….kailan i lalay ang sugar?kasi wala sa procedure..wala bang sugar pag nag mix tayo nang dough?
Hi Luz, walang sugar sa dough mixture and after frying coat mo lang with sugar.
Is it ok to mix the sugar.. Kasi accident na mix ko. ..?
No problem Deb, actually we use sugar just to coat the Shakoy after frying.
I tried this twice today separately and I failed. Hindi umalsa yung dough. I think there’s something wrong sa paggamit ko sa yeast.
Hi sorry to hear that, dapat kasi after an hour yung dough mo double na ang size kung hindi baka yung yeast mo expired na?
hi good morning nag try na po ako noon una gumawa ako ok naman sya kaso noon second na gawa ko maaga kasi kami aalis kaya minasa ko na sya ng gabi at nilagay ko ref pero di po sya umalsa at parang umasim sya
Hi Lhen, to proof the dough it should be at room temperature or a little bit warmer kaya hindi sya umalsa at kaya siguro umasim ang dough mo dahil ang yeast hindi nagferment nang maayos dahil nilagay mo sa ref.
Hi! magandang araw po, nagtry kaming gumawa ng asawa ko based in this recepe, subalik crunchy ang naging result ng shakoy na ginawa namin… tnx sa sagot…
Good am.about YEAST -instant ba yan or rapid/active?at i direct ba mix sa dry ingredients?or i mix with a little lulewarm water?let it rise before proceed just like any other recps usung yeast?
Hi Nap, i’m using an instant yeast and mix lang with dry ingredients. Pwede din yung rapid/active yeast mix mo with lukewarm water and let it bloom bago mo eh add sa dry ingredients. Thanks po!
Gd pm ,Can I use self rising flour po so I dont need yeast? Thank you po. Eva
Hi Eva, haven’t tried using a self rising flour in my Shakoy recipe, but if you prefer to try that please let us know if it works too. Thanks and Merry Christmas to you and your Family!!
Can I use self rising flour po?
pwede ba milk instead of water?
Yes po, pwede milk mas masarap at malambot ang shakoy pag milk ang gagamitin.
Hi! Can I use bread flour? thanks!
Hi Nice, T haven’t tried bread flour but I think you can.