Traditional Filipino Kulkuls

1In a large mixing bowl, combine the all-purpose flour (2 cups), 1/4 cup granulated sugar, (½ cup) salt (¼ teaspoon), ground cinnamon (½ teaspoon), and ground nutmeg (¼ teaspoon). Mix well to evenly distribute the spices.

2In a separate bowl, whisk together the coconut milk (½ cup), egg (1 large), and vanilla extract (1 teaspoon) until fully combined.

3Gradually pour the wet ingredients into the dry ingredients, mixing with a wooden spoon or your hands until a soft dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it is pliable but not dry.

4Lightly flour a clean surface and roll out the dough to about 1/4 inch thickness.

5Using a knife or pizza cutter, cut the dough into strips approximately 1/2 inch wide and 3 inches long.

6To shape the kulkuls, take each strip and roll it around a fork or a small wooden dowel, pressing gently to create the traditional ridged pattern. Slide the shaped kulkul off carefully and set aside on a floured tray. Repeat with all strips.

7Heat vegetable oil in a deep frying pan or wok over medium heat to about 350°F (175°C). To test, drop a small piece of dough into the oil; it should sizzle and rise to the surface immediately.

8Fry the kulkuls in batches, being careful not to overcrowd the pan. Fry until they turn golden brown and crispy, about 2-3 minutes per batch, turning occasionally for even cooking.

9Using a slotted spoon, remove the kulkuls and drain on paper towels to remove excess oil.

10While still warm, toss the kulkuls in 1/2 cup granulated sugar (¼ cup) until evenly coated. Allow them to cool completely to become crisp.

11Serve the kulkuls in a festive bowl or platter. They are perfect as a sweet snack during Christmas celebrations and can be stored in an airtight container for up to two weeks.