Biscocho

Not to be confused withbizcocho.

Biskotso

Biscocho de caña
Alternative names	Biskoto, Biscocho duro, Machacao, Matsakaw
Type	Bread
Place of origin	Philippines
Media: Biskotso

Biscocho,also spelledbiskotso(fromSpanish:bizcocho), refers to various types ofFilipinotwice-bakedbreads,usually coated withbutterandsugar,orgarlicin some cases.Biscochois most strongly associated with the versions from the province ofIloilo,although it actually exists nationwide in various forms.It is also known asbiscocho duro,machacao,ormatsakaw.It is also historically known aspan de caña(literally "[sugar]cane bread" ).

History

Biscocho principe

The termbiscochois derived fromSpanishbizcocho.However, they are not the same pastries. The original Spanishbizcochorefers to a type of sponge cake known asbroasin the Philippines. The crunchy twice-baked and sugar-coated Philippinebiscocho(more properlybiscocho duro), does not exist in Spanish cuisine. There are multiple claims of people who "invented" thebiscochoin the Philippines, usually varying depending on the region.

Variants

There are several types ofbiscochosfrom various parts of the Philippines. All of them are usually referred to as "biscocho"colloquially, which can be confusing. A common characteristic ofbiscochois that they are typically stale bread that are baked a second time. They include:

Biscocho de caña

Biscocho de cañais the most well-known variant ofbiscocho.It is a specialty of theWestern Visayasislands, particularly the province ofIloilo.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 ofpan de monja(monay).

Biscocho de Manila

Biscocho de Manila

Biscocho de Manilaoriginates fromManila.It is characteristically small and round and dusted with white sugar.

Biscocho de rosca

Main article:Roscas (Filipino cuisine)

Biscocho de rosca,more commonly known asrosca,is technically a cookie, and not a type ofbiscocho.It is from the towns ofBarugoandCarigaraof the island ofLeyte.It is made withlard,anise,flour, sugar, butter, and eggs.

Biscocho de sebo

Biscocho de sebo,also known ascorbata de sebo,is abow tie-shapedbiscochofromMalolos, Bulacan.It is characteristically made with lard and thus has an oily texture. It is only minimally sweetened.

Biscocho principe

Biscocho principe

Biscocho principe,also spelledbiscocho prinsipe,is another type ofbiscochofromIloilo.It is similar tobiscocho de cañabut uses butter and more sugar. It can use any type of bread, but usually uses slices of staleensaymada,as it is already slathered in butter.

Garlic biscocho

Garlicbiscochois a variant ofbiscocho principethat is topped with butter and garlic (instead of sugar).

Kinihad

Kinihadliterally means "sliced", fromHiligaynonkihad( "to slice" ). It refers to plain thinly sliced bread (without butter or sugar) that is baked to a crunchy texture. It originates from theIlonggoregions of the Western Visayas.

Pasuquin biscocho

Pasuiquin biscochois named after the town ofPasuquininIlocos Nortefrom where it originates.Pasuiquin biscochois shaped like small rolls. It comes in soft and crunchy versions. It does not use butter or sugar, instead it is flavored withaniseor anise liqueur, giving it a tangy and slightly salty taste.

See also

• Pan de regla

• Mamon tostado
• Otap
• Garlic bread
• List of bread dishes