Local varieties of doughnuts sold by peddlers and street vendors throughout the Philippines are usually made of plain well-kneaded dough, deep-fried in refined coconut oil and sprinkled with refined (not powdered or confectioner's) sugar. Round versions of this doughnut are known as "buñuelos" (also spelled "bunwelos", and sometimes confusingly known as ""bicho-bicho""), similar to the doughnuts in Spain and former Spanish colonies. Indigenous versions of the doughnut also exist, like the "cascaron", which is prepared similarly, but uses ground glutinous rice and coconut milk in place of wheat flour and milk.