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Bicho-Bicho with Pistachio and Chocolate Glaze
Photo courtesy of Chef Jackie Ang Po
MANILA, Philippines — After successfully turning out batches upon batches of complex breads and pastries on a daily basis due to the demands of her very own Fleur de Lys Patisserie and Café, Chef Jackie Ang Po still always finds it interesting to learn simple doughs.
It is the reason she enjoyed making this Chinese-style Bicho-Bicho, which she leveled up through a Western-style presentation using ingredients supplied by Global Pacific Distribution Network.
Bicho-Bicho with Pistachio and Chocolate Glaze
Ingredients:
For the dough:
4 cups All-purpose flour
4 tsps. baking powder
2 tsps. sugar
1 1/2 tsps. salt
1 egg white
1 1/3 cups water
For the pistachio glaze:
3/4 cup white chocolate
1/4 cup All-purpose cream
2 tbsps. pistachio paste
Green food coloring
For the chocolate glaze:
Beryl’s Chocolate Glaze
Procedure:
1. Mix all ingredients for the dough just until everything comes together. Rest for 30 minutes.
2. Knead until elastic. Rest in refrigerator overnight.
3. Cut the dough into two. Roll out into two rectangles.
4. Cut into smaller doughs. Using a wet chopstick, put a mark in the center to make each dough look like a Bicho-Bicho. Top with another strip and press down. Stretch and cook in 200°C hot cooking oil until golden.
5. Remove from oil, arrange on plate and drizzle with the pistachio and chocolate glaze.
