Bunuelos de Viento

Preparation info
  • Makes About

    2 Dozen

    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    Translated as wind puffs, bunuelos are Maget Gaston Locsin’s specialty, recalling a time when old Negrosanon families would serve a festive meal ending in these treats. They are deep-fried little pieces of dough that are coated with syrup—the skill for making these must come easily to people from sugar country.

    You want to make sure you fry the bunuelos well: Fry and test the first one to be sure it is cooked through, before frying the rest. If the batter is not completely cooked in