Siakoy
Asian countries have different variation of Siakoy. And in the Philippines, it is called bicho although this name can also refer to sweetened, fried dough balls similar to the bunuelo, also called cascaron. In the Visayan region, they call it "sia-koy".
I remembered in my childhood days that we ate siakoy in the early afternoon for snacks. As a child, it was already a big treat for me, eating a soft and sweet siakoy.
Preparation and Ingredients:
1. Dissolve 1 T yeast, 1 tsp sugar, tsp salt to 1/2 C lukewarm water. Set aside for 10 minutes.
2. Mix 1/2 C lukewarm water or buttermilk if you have, 1 T oil, and 1 piece egg slightly beaten.
3. Add 3 C sifted all-purpose flour. Knead until smooth and elastic. Let rise for 1 hour.
4. Punch down dough and divide it into tiny portion and form a rope "pinisi". Proof for 30 minutes or double in bulk.
5. Deep fry until golden brown. Prepare a bowl of caster sugar and roll the siakoy.