.jpg) Two pieces of the Leyte "roscas" joined together for presentation. | |
| Alternative names | Rosca de biscocho |
|---|---|
| Type | Cookie,pastry,biscuit |
| Course | snack, dessert |
| Place of origin | Philippines |
| Region or state | Leyte andSamar |
| Main ingredients | lard, anise, flour, sugar, butter, and egg yolks |
| Variations | withtubapalm wine as liqueur ingredient |
InPhilippine cuisine,roscas orbiscochos de roscas refer to a type of pastry cookies from the province ofLeyte, mainly from the towns ofBarugo andCarigara, made from lard, anise, flour, sugar, butter and eggs.[1][2][3] These roscas are initially shaped as crescents or penannular rings (hence the name—roscas isSpanish for "rings"). Each of the roscas is then cut in half before baking, resulting in two separate elbow-shaped cookies.[4]
While some claim that thesepasalubong pastry cookies trace their history to theSpanish era,[5] others have indicated that roscas-making in Leyte was started in the town of Barugo by a returning migrant only in the late 1960s; the migrant's success was purportedly replicated in the nearby town of Carigara and the far town ofCalbayog inSamar province. What original recipe the roscas derive from remains unspecified in that account, however.[6]
_-_grilled_saba_bananas_-_01.jpg) | ThisFilipino cuisine–related article is astub. You can help Wikipedia byadding missing information. |
