Biscocho, also spelled biskotso (from Spanish: bizcocho), refers to various types of Filipino twice-baked breads, usually coated with butter and sugar, or garlic in some cases. Biscocho is most strongly associated with the versions from the province of Iloilo, although it actually exists nationwide in various forms.[1] It is also known as biscocho duro, machacao, or matsakaw.[2] It is also historically known as pan de caña (literally "[sugar]cane bread").[3]
The term biscocho is derived from Spanishbizcocho. However, they are not the same pastries. The original Spanish bizcocho refers to a type of sponge cake known as broas in the Philippines. The crunchy twice-baked and sugar-coated Philippine biscocho (more properly biscocho duro), does not exist in Spanish cuisine. There are multiple claims of people who "invented" the biscocho in the Philippines, usually varying depending on the region.[4]
Variants
There are several types of biscochos from various parts of the Philippines. All of them are usually referred to as "biscocho" colloquially, which can be confusing. A common characteristic of biscocho is that they are typically stale bread that are baked a second time. They include:
Biscocho de caña
Biscocho de caña is the most well-known variant of biscocho. It is a specialty of the Western Visayas islands, particularly the province of Iloilo. They are pieces of stale bread with a small amount of sugar (and no butter) that is then baked to achieve a crunchy texture. The breads used can range from flat sliced breads to sliced pieces of pan de monja (monay).[5][6]
Biscocho de Manila
Biscocho de Manila
Biscocho de Manila originates from Manila. It is characteristically small and round and dusted with white sugar.[7]
Biscocho de rosca, more commonly known as rosca, is technically a cookie, and not a type of biscocho. It is from the towns of Barugo and Carigara of the island of Leyte. It is made with lard, anise, flour, sugar, butter, and eggs.[8]
Biscocho de sebo
Biscocho de sebo, also known as corbata de sebo, is a bow tie-shaped biscocho from Malolos, Bulacan. It is characteristically made with lard and thus has an oily texture. It is only minimally sweetened.[9][10]
Biscocho principe
Biscocho principe
Biscocho principe, also spelled biscocho prinsipe, is another type of biscocho from Iloilo. It is similar to biscocho de caña but uses butter and more sugar. It can use any type of bread, but usually uses slices of stale ensaymada, as it is already slathered in butter.[6][11]
Garlic biscocho
Garlic biscocho is a variant of biscocho principe that is topped with butter and garlic (instead of sugar).[12]
Kinihad
Kinihad literally means "sliced", from Hiligaynonkihad ("to slice"). It refers to plain thinly sliced bread (without butter or sugar) that is baked to a crunchy texture. It originates from the Ilonggo regions of the Western Visayas.[13]
Pasuquin biscocho
Pasuiquin biscocho is named after the town of Pasuquin in Ilocos Norte from where it originates. Pasuiquin biscocho is shaped like small rolls. It comes in soft and crunchy versions. It does not use butter or sugar, instead it is flavored with anise or anise liqueur, giving it a tangy and slightly salty taste.[2]
^"Biscocho". About Filipino Food. Retrieved January 30, 2019.
^ ab"List of Filipino cookies, biscuits, and crackers". Glossary of Filipino Food. Retrieved January 30, 2019.
^Sta. Maria, Felice Prudente (May 22, 2019). "Origins of Our Daily Breads". Positively Filipino. Retrieved November 7, 2022.
^Nocheseda, Elmer. "Biscocho". Tagalog Dictionary. Retrieved January 30, 2019.
^Piccio, Belle. "Biscocho Haus: Home of Iloilo's Delicacies". Choose Philippines. Retrieved January 30, 2019.
^ ab"Iloilo's cookies under the spotlight". Glossary of Filipino Food. Retrieved January 30, 2019.
^"Biscocho de Manila". FilStop. Retrieved January 30, 2019.
^""Roscas" makers in Barugo reels on drop of sales | Leyte Samar Daily News". www.leytesamardailynews.com. August 21, 2014. Retrieved February 18, 2017.
^"Bulacan delicacies". Glossary of Filipino Food. Retrieved January 30, 2019.
^Maglalang, Catherine Joy L. (May 7, 2017). "Bulacan offers culinary tour for food aficionados". BusinessMirror. Retrieved January 30, 2019.
^"Hometown Bakery". New Gen Baker. Maya Kitchen. March 19, 2015. Retrieved January 30, 2019.
^"Garlic biscocho by JD Bakeshop". Flavours of Iloilo. Retrieved January 30, 2019.
^"Kinihad". Flavors of Iloilo. Retrieved January 30, 2019.
April 29, 2023
biscocho, confused, with, bizcocho, also, spelled, biskotso, from, spanish, bizcocho, refers, various, types, filipino, twice, baked, breads, usually, coated, with, butter, sugar, garlic, some, cases, most, strongly, associated, with, versions, from, province,. Not to be confused with bizcocho Biscocho also spelled biskotso from Spanish bizcocho refers to various types of Filipino twice baked breads usually coated with butter and sugar or garlic in some cases Biscocho is most strongly associated with the versions from the province of Iloilo although it actually exists nationwide in various forms 1 It is also known as biscocho duro machacao or matsakaw 2 It is also historically known as pan de cana literally sugar cane bread 3 BiskotsoBiscocho de canaAlternative namesBiskoto Biscocho duro Machacao MatsakawTypeBreadPlace of originPhilippines Media Biskotso Contents 1 History 2 Variants 2 1 Biscocho de cana 2 2 Biscocho de Manila 2 3 Biscocho de rosca 2 4 Biscocho de sebo 2 5 Biscocho principe 2 6 Garlic biscocho 2 7 Kinihad 2 8 Pasuquin biscocho 3 See also 4 ReferencesHistory Edit Biscocho principe The term biscocho is derived from Spanish bizcocho However they are not the same pastries The original Spanish bizcocho refers to a type of sponge cake known as broas in the Philippines The crunchy twice baked and sugar coated Philippine biscocho more properly biscocho duro does not exist in Spanish cuisine There are multiple claims of people who invented the biscocho in the Philippines usually varying depending on the region 4 Variants EditThere are several types of biscochos from various parts of the Philippines All of them are usually referred to as biscocho colloquially which can be confusing A common characteristic of biscocho is that they are typically stale bread that are baked a second time They include Biscocho de cana Edit Biscocho de cana is the most well known variant of biscocho It is a specialty of the Western Visayas islands particularly the province of Iloilo They are pieces of stale bread with a small amount of sugar and no butter that is then baked to achieve a crunchy texture The breads used can range from flat sliced breads to sliced pieces of pan de monja monay 5 6 Biscocho de Manila Edit Biscocho de Manila Biscocho de Manila originates from Manila It is characteristically small and round and dusted with white sugar 7 Biscocho de rosca Edit Main article Roscas Filipino cuisine Biscocho de rosca more commonly known as rosca is technically a cookie and not a type of biscocho It is from the towns of Barugo and Carigara of the island of Leyte It is made with lard anise flour sugar butter and eggs 8 Biscocho de sebo Edit Biscocho de sebo also known as corbata de sebo is a bow tie shaped biscocho from Malolos Bulacan It is characteristically made with lard and thus has an oily texture It is only minimally sweetened 9 10 Biscocho principe Edit Biscocho principe Biscocho principe also spelled biscocho prinsipe is another type of biscocho from Iloilo It is similar to biscocho de cana but uses butter and more sugar It can use any type of bread but usually uses slices of stale ensaymada as it is already slathered in butter 6 11 Garlic biscocho Edit Garlic biscocho is a variant of biscocho principe that is topped with butter and garlic instead of sugar 12 Kinihad Edit Kinihad literally means sliced from Hiligaynon kihad to slice It refers to plain thinly sliced bread without butter or sugar that is baked to a crunchy texture It originates from the Ilonggo regions of the Western Visayas 13 Pasuquin biscocho Edit Pasuiquin biscocho is named after the town of Pasuquin in Ilocos Norte from where it originates Pasuiquin biscocho is shaped like small rolls It comes in soft and crunchy versions It does not use butter or sugar instead it is flavored with anise or anise liqueur giving it a tangy and slightly salty taste 2 See also EditPan de regla Food portalMamon tostado Otap Garlic bread List of bread dishesReferences Edit Biscocho About Filipino Food Retrieved January 30 2019 a b List of Filipino cookies biscuits and crackers Glossary of Filipino Food Retrieved January 30 2019 Sta Maria Felice Prudente May 22 2019 Origins of Our Daily Breads Positively Filipino Retrieved November 7 2022 Nocheseda Elmer Biscocho Tagalog Dictionary Retrieved January 30 2019 Piccio Belle Biscocho Haus Home of Iloilo s Delicacies Choose Philippines Retrieved January 30 2019 a b Iloilo s cookies under the spotlight Glossary of Filipino Food Retrieved January 30 2019 Biscocho de Manila FilStop Retrieved January 30 2019 Roscas makers in Barugo reels on drop of sales Leyte Samar Daily News www leytesamardailynews com August 21 2014 Retrieved February 18 2017 Bulacan delicacies Glossary of Filipino Food Retrieved January 30 2019 Maglalang Catherine Joy L May 7 2017 Bulacan offers culinary tour for food aficionados BusinessMirror Retrieved January 30 2019 Hometown Bakery New Gen Baker Maya Kitchen March 19 2015 Retrieved January 30 2019 Garlic biscocho by JD Bakeshop Flavours of Iloilo Retrieved January 30 2019 Kinihad Flavors of Iloilo Retrieved January 30 2019 Retrieved from https en wikipedia org w index php title Biscocho amp oldid 1145186444, wikipedia, wiki, book, books, library,
