It is made with flour, eggs, milk, salt, and baking powder.

It is made mostly identically to the shakoy doughnut, except for its crunchy and hard texture and its smaller and thinner size.

[1][2][3] A very similar but distinct dessert, also known as pilipit, is a fried glutinous rice twisted doughnut from Maguindanao.

This variety of pilipit is incorporated with grated or mashed squash, which gave it a yellow-orange tint and also a chewy and crunchy texture.

While it usually comes in a twisted shape, this variety also comes in shapes like a circular doughnut dipped in a caramelized sugar syrup or a coconut-based caramel sauce, also known as sangkaka or santan.