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| Alternative names | Pan de leche, Filipino pull-apart bread, Pan de ciosa, Pan de shosa, Pandesiosa, Pandeciosa, Pandesyosa, Pandeshosa |
|---|---|
| Type | bread roll |
| Place of origin | Philippines |
| Region or state | Visayas (particularlyBacolod andIloilo) |
| Main ingredients | flour, sugar, milk, butter, salt |
Pan de siosa, also calledpan de leche, is aFilipinopull-apart bread originating from theVisayas Islands of thePhilippines. They characteristically have a very soft texture and are baked stuck together. It can be eaten plain with savory meat or soup dishes, or as a dessert brushed with a generous amount ofbutter and sprinkled with sugar and grated cheese (similar to the Filipinoensaymada). InBacolod, they can also uniquely be toasted on a skewer and brushed with oil, margarine, orbanana ketchup, and then paired withinihaw dishes.[1][2][3][4][5]
