Butsi butsi (butse) and Pilipit cooking procedure

Butsi-butsi o butse is a Filipino glutinous rice (sticky rice or malagkit) recipe. It is enhanced with sweetened munggo or mung bean and crushed cassava. Butse is the most loved snack of Filipinos and sorted as kakanin. 

Butse and Pilipit are, no doubt readied with the same technique, they just contrast from flavor: Butse has munggo and cassava stuffed inside while, Pilipit is a spiral shaped dough topped with with sweet crunchy caramel. 

In some regions in the Philippines, these type of food is being peddled on the streets, it's very yummy and affordable.

Ingredients in Making Butse:

• 1 kg. finely ground glutinous rice dough
•  2 cups Sugar
• orange food color
• 3 cups water
• 2 cups mashed/cooked green munggo
• 2 cups mashed cassava
• Cooking Oil for deep frying

Procedure In Making Butse:

Filling:

• Boil munggo and cassava separately
• When cooked, smashed cassava and munggo then add sugar
• Mix cassava and Munggo

 Cooking:

• Add a small amount of orange food color on rice dough.
• Make a small ball shaped rice dough.
• Dent the center of a ball using your thumb and scoop a half teaspoon of green munggo and cassava mixture.
• Seal the ball completely. Make sure that no filling will come out as you fry the dough.
• On a deep pan, heat up the oil and deep fry the dough.
• Cook for at least 10 minutes or until it becomes strong orange.
• Remove from heat and cool down then serve for snack. 

Ingredients in making Pilipit:

• 1 kg. glutinous rice dough
• 2 cups brown sugar
• a pinch of orange food color
• 1 cup coconut milk

How to Cook  Pilipit:

• Add color on rice dough.
• Make a spiral shaped rice dough. A size that a palm can hold.
• On a deep pan, heat oil and deep fry spiral rice doughs.
• When strong orange achieved, removed from heat.

Preparing the Caramel:

• On a pan, mix coconut milk and sugar.
• cook until it caramelizes with continuous stirring.
• When it becomes thick and sticky
• Add caramel on top and let it cool.
• Serve as snack.

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