How do I know when the glutinous rice dough has the right consistency?

The dough should feel similar to a bread dough, pliable and not too sticky, allowing you to form it into balls and flatten them easily.

What's the best way to ensure the Pinakufu fries evenly?

Maintain the oil temperature at 350 degreesF and deep fry the flattened dough pieces until they are golden brown on all sides, turning as needed.

How thick should the brown sugar glaze be before adding the fried dough?

The glaze should be boiled until it forms a thick syrup, capable of coating the back of a spoon, ensuring it will adhere well to the fried Pinakufu.

Can I make Pinakufu without deep-frying?

This recipe specifically calls for deep-frying the glutinous rice dough to achieve its characteristic texture; alternative cooking methods may alter the final result significantly.

How should I store leftover Pinakufu?

Once cooled, store leftover Pinakufu in an airtight container at room temperature for a day or two, though they are best enjoyed fresh for optimal texture.

7 years ago

Pinakufu
[Vegan]

RM By: Raymund Macaalay

Author Bio

Delicious vegan Asian recipes made with simple ingredients. Hi, I am Raymund a Filipino living in... Read More

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Golden brown, oval-shaped vegan Pinakufu pieces, glistening with a thick, nearly dried brown sugar glaze, arranged on a plate.

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Discover more recipes with these ingredients

Rice Flour

Pinakufu [Vegan]

Dairy Free

Traditionally this dish is made with glutinous rice which is soaked in water overnight then milled to form a paste. Grated coconut can then be added then deep fried. But, with today's availability of glutinous rice flour, you can achieve a nearly similar result. Try this tasty recipe!

Ingredients You Need for Pinakufu [Vegan]

2 cups glutinous rice flour
1 cup brown sugar
1/2 teaspoon salt
cooking oil
water

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How to Prepare Pinakufu [Vegan]

In a bowl add the glutinous rice flour, gently add water while mixing with your fingers until it forms a dough. Final texture should be similar to a bread dough.
Knead to form into a large ball then divide them into smaller balls similar size to ping pong balls. Flatten the balls to form an oval shape then set it aside.
Prepare a wok filled with oil, heat to 350°F. Deep fry glutinous rice dough until golden brown. Remove from wok, drain then let it rest on paper towel lined plates.
Prepare your glaze. In a wok, add 1/2 cup of water, 1 cup brown sugar and salt. Bring it to a boil until it becomes a thick syrup. Add the fried glutinous rice dough, coat it evenly and continue to cook until its nearly dried. Once its dried remove from pan then serve.