When thinking about Filipino snack delicacies, one irresistible choice would be Pinoy doughnuts. But an even enticing one? This milky cheesy Shakoy (Bicho-Bicho)! Just thinking about it makes my mouth water.
Filipino doughnuts or donuts come in many different names, shapes, and sizes. Shakoy or Bicho-Bicho is one of them. In this recipe article, you’ll learn the step-by-step instructions as well as important cooking tips.
Make sure to read carefully before jumping to the recipe.
What is Shakoy or Bicho-Bicho?
Shakoy or Bicho-bicho is the Filipino version of the doughnut. I’ve learned that Shakoy is a term more commonly used in the Visayas region while Bicho-bicho is more common in the Tagalog region. But I’m also hearing people in Luzon call it shakoy, so the two are one of the same.
This doughnut is commonly shaped twisted, deep-fried, then coated with sugar. Twisted doughnuts are also called Pilipit and you can see our recipe for that here: Easy Pilipit. Another popular version are cylindrical shaped doughnuts with cheese inside.
For this recipe, we’re going to have a twist by removing the twisted shape 😉 We’re making a cylindrical/ log shape, with a generous cheesy filling, and coating it with yummy powdered milk.
I assure you that this will be a delightful snack plus it’s really fun to do.
Ingredients You’ll Need
Oil
When picking the oil for frying, it’s best to use canola, corn, or vegetable oil.
Yeast
This recipe makes use of instant dry yeast. You can substitute this with equivalent parts of active dry yeast, just don’t forget to activate them first.
Cheese
Filipino donuts, in general, call for the local processed cheese available in the market. You can use brands like Eden, Cheezee, Ques-O, Danes, and others.
Powdered Milk
You can use any powdered milk brand for your toppings. Samples are Bear Brand, Nido, Birch Tree, Alaska, and others.
Aside from these, you will be using regular baking pantry ingredients like flour, sugar, egg, salt, butter, and evaporated milk. If you are filling up your pantry, here’s a handy shopping guide:
Equipment You’ll Need
Cooking these doughnuts is straightforward. You will be needing a flat working surface (for kneading and shaping) and a frying pan.
- Kawali (Frying Pan)- Doughnuts are traditionally deep-fried and you will be needing a deep frying pan or a deep fryer. The size doesn’t have to be large since you will be cooking in batches.
- Stand Mixer (optional)- If you have one, you can use a stand mixer with hook to make it easier to knead the dough.
In need of kitchen tools and equipment? Read this before you buy:
How to Make Milky Cheesy Shakoy (Bicho-Bicho)
Making milky cheesy shakoy involves two major parts. Making the dough and frying the doughnuts.
In making the dough, we will be using yeast as a leavening or rising agent. This means there will be rising time involved. If you opt for a no-yeast recipe, you can try our Pinoy Donut recipe.
For the first part, we simply mix the ingredients in a bowl. It helps if you have a spatula and a whisk for this, but alternatives will do. We will knead the dough by hand, but if you have a stand mixer with a dough hook, you can use that also.
Our dough will be ready once it looks smooth and elastic. We then place it in a greased bowl, cover, then allow to rise for 1 hour or until it doubles in size.
Next, we divide the dough into smaller parts. For this recipe, we can divide up to 16 pieces. We then form the pieces into rectangles, add-in the cheese, and tuck the edges as we shape them into logs/ cylinders.
We make it rise again before the next part: frying.
The frying part is simply straightforward. We heat up oil in the pan, and deep fry until golden brown. To get the best results, see the cooking tips below.
Cooking Tips
- When frying the doughnuts, it is best to cook over medium heat. If you can measure, that is at 350 F or about 175 C. High heat will cook the doughnuts’ exterior fast and leave the interior undercooked. Low heat will cause the doughnuts to cook longer and will get soggy and oily.
- Cook in batches, don’t overcrowd the pan. This way the heat will be distributed equally and will prevent undercooking.
How to Serve Shakoy (Bicho-bicho)
Shakoy or Bicho-bicho is best served warm and paired with coffee, tea or hot chocolate.
In case you’re not a milk fan, you can always replace the coating with the traditional white sugar, powdered sugar, or cinnamon-sugar mix.
How to Store and Reheat Shakoy (Bicho-bicho)
You can store this in a cool dry place but it is best to consume it within 3 days. In case you want to hold on to your shakoy a little longer, you can always freeze it.
You can freeze it during the dough stage or after cooking it. Just don’t apply the coating yet if you plan to freeze. Completely thaw first before proceeding to cooking or coating.
To reheat the shakoy or bicho-bicho, I recommend using the oven toaster for 3 to 5 minutes.
Other Filipino Snack Recipes
For a quick reference about this recipe, see the recipe table below:
Milky Cheesy Shakoy (Bicho-Bicho) Recipe
Equipment
- Frying Pan
- Stand Mixer Optional
Ingredients
- 3 cups all-purpose flour
- 2 1/4 tsp instant dry yeast
- 3 tbsp white sugar
- 1 pc large-sized egg
- 1/2 tsp salt
- 2 tbsp butter, melted
- 1 cup evaporated milk
- 16 pcs cheese strips, about 3 inches length
- Powdered milk, for coating
- cooking oil, for frying
Instructions
Preparing the Dough
- Sift the flour into a large mixing bowl.
- Add-in the yeast, sugar, salt then mix together using a whisk or a fork.
- Add-in the egg, butter, and milk then mix with a spatula or wooden spoon. Mix thoroughly until no dry flour is visible.
- Dust a flat working surface with flour and transfer the mixture.
- Knead until elastic then form the dough into a round ball.
- Place the dough into a bowl brushed with melted butter or oil then cover with plastic wrap or a damp cloth.
- Let it sit and rise in a warm place for 1 hour or until it doubles in size.
- When ready, deflate the dough by punching it then transfer to a flat working space.
- Divide the dough into 16 equal pieces.
- Shape a piece of the dough into a flat rectangle. Place the cheese strip in the center of the dough.
- Tuck the ends of the dough then turn upright, with the tucked side at the bottom. Make adjustments to form a cylindrical or log shape, if necessary.
- Place into a baking sheet or tray and repeat for the rest of the pieces.
- Allow to rise for 30 minutes or until they double in size.
Frying the Doughnuts
- To fry the doughnuts, prepare a deep frying pan and pour-in enough cooking oil to deep-fry. You will be frying in batches so you may start when a batch (around 4-6 doughnuts) is ready.
- Heat the oil over medium heat. Once hot enough, fry the first batch.
- Cook until golden brown then remove and transfer to a plate lined with paper towels.
- Repeat for the rest of the batches.
- Allow to cool.
- Place some powdered milk into a small bowl.
- Coat the doughnuts by rolling them in powdered milk. Serve and enjoy!
Notes
Nutrition
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