 Biscocho de caña | |
| Alternative names | Biskoto, Biscocho duro, Machacao, Matsakaw |
|---|---|
| Type | Bread |
| Place of origin | Philippines |
Biscocho, also spelledbiskotso (fromSpanish:bizcocho), refers to various types ofFilipino twice-bakedbreads, usually coated withbutter andsugar, orgarlic in some cases.Biscocho is most strongly associated with the versions from the province ofIloilo, although it actually exists nationwide in various forms.[1] It is also known asbiscocho duro,machacao, ormatsakaw.[2] It is also historically known aspan de caña (literally "[sugar]cane bread").[3]
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The termbiscocho is derived fromSpanishbizcocho. However, they are not the same pastries. The original Spanishbizcocho refers to a type of sponge cake known asbroas in 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" thebiscocho in the Philippines, usually varying depending on the region.[4]
There are several types ofbiscochos from various parts of the Philippines. All of them are usually referred to as "biscocho" colloquially, which can be confusing. A common characteristic ofbiscocho is that they are typically stale bread that are baked a second time. They include:
Biscocho de caña is the most well-known variant ofbiscocho. It is a specialty of theWestern Visayas islands, 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).[5][6]
Biscocho de Manila originates fromManila. It is characteristically small and round and dusted with white sugar.[7]
Biscocho de rosca, more commonly known asrosca, is technically a cookie, and not a type ofbiscocho. It is from the towns ofBarugo andCarigara of the island ofLeyte. It is made withlard,anise, flour, sugar, butter, and eggs.[8]
Biscocho de sebo, also known ascorbata de sebo, is abow tie-shapedbiscocho fromMalolos, Bulacan. It is characteristically made with lard and thus has an oily texture. It is only minimally sweetened.[9][10]
Biscocho principe, also spelledbiscocho prinsipe, is another type ofbiscocho fromIloilo. It is similar tobiscocho de caña but 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.[6][11]
Garlicbiscocho is a variant ofbiscocho principe that is topped with butter and garlic (instead of sugar).[12]
Kinihad literally 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 theIlonggo regions of the Western Visayas.[13]
Pasuiquin biscocho is named after the town ofPasuquin inIlocos 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 withanise or anise liqueur, giving it a tangy and slightly salty taste.[2]
