Other native doughnut recipes include the "shakoy", "kumukunsi", and "binangkal". "Shakoy" or "siyakoy" from the Visayas islands (also known as "lubid-lubid" in the northern Philippines) uses a length of dough twisted into a distinctive rope-like shape before being fried. The preparation is almost exactly the same as doughnuts, though there are variants made from glutinous rice flour. The texture can range from soft and fluffy, to sticky and chewy, to hard and crunchy (in the latter case, they are known as "pilipit"). They are sprinkled with white sugar, but can also be topped with sesame seeds or caramelized sugar. "Kumukunsi" is a "jalebi"-like native doughnut from the Maguindanao people. It is made with rice flour, duck eggs, and sugar that is molded into rope-like strands and then fried in a loose spiral. It has the taste and consistency of a creamy pancake. "Binangkal" are simple fried dough balls covered in sesame seeds. Other fried dough desserts include the mesh-like "lokot-lokot", the fried rice cake "panyalam", and the banana fritter "maruya", among others.