Also called bichu-bichu or bitsu-bitsu, this native delicacy is made with fried rice flour then coated with muscovado sugar syrup. Its like a combination of making palitaw and banacue. The rice flour based “dough” is usually twisted and deep fried. Then it is placed in a mix of muscovado sugar then dried out. The sugar then “re-crystallize” making a crisp coating for the fried rice flour. The result is a local delicacy that crisp and sweet in the outside yet chewy inside.