AuthorBiteSizedGurgurya is a cherished Filipino delicacy that embodies the charm of traditional Pinoy sweets. This crunchy snack is crafted from simple ingredients—usually flour, water, and a touch of sugar—yet the result is anything but ordinary. The dough is rolled and twisted into delicate shapes, then fried to a golden crisp, giving it an irresistible crunch with each bite.
What makes Gurgurya truly special is its sweet coating. After frying, the treats are either dipped or drizzled with a thick syrup made from caramelized sugar, which hardens into a glossy shell that delivers a satisfying sweetness. The contrast between the crispness of the fried dough and the sticky, sweet glaze creates a delightful texture that keeps you reaching for more.
Traditionally enjoyed during fiestas or special occasions, Gurgurya holds a nostalgic place in Filipino households. It’s a snack that’s often made by hand in small batches, passed down through generations, and shared with loved ones. Whether enjoyed with a steaming cup of coffee or as an afternoon merienda, Gurgurya is more than just a treat—it’s a bite of Filipino heritage that combines simplicity, sweetness, and the warmth of home.
Mix together the all-purpose flour, baking powder until well combined. Add the margarine, and with clean hands, rub it with the flour until it forms into a sand-like mixture.
Add a few tablespoons of milk, and mix. Add the remaining milk until it forms a dough.
Divide the dough into 4 and start rolling it like a small baton.
Cut the baton into small pieces about 1-2 inches. Run each piece through the back of the fork to get its shape.
In a pot with cooking oil over medium heat deep fry the pieces until golden brown. Set aside when done.
In a pot over medium heat, combine sugar and water. Mix until the syrup forms big bubbles. Add the cookies until every side is well coated with the syrup.
Turn off the heat and garnish the cookies with the dayap rind. Serve immediately.
Ingredients
Directions
Mix together the all-purpose flour, baking powder until well combined. Add the margarine, and with clean hands, rub it with the flour until it forms into a sand-like mixture.
Add a few tablespoons of milk, and mix. Add the remaining milk until it forms a dough.
Divide the dough into 4 and start rolling it like a small baton.
Cut the baton into small pieces about 1-2 inches. Run each piece through the back of the fork to get its shape.
In a pot with cooking oil over medium heat deep fry the pieces until golden brown. Set aside when done.
In a pot over medium heat, combine sugar and water. Mix until the syrup forms big bubbles. Add the cookies until every side is well coated with the syrup.
Turn off the heat and garnish the cookies with the dayap rind. Serve immediately.
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