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Roscas 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 and Samar Main ingredients lard, anise, flour, sugar, butter, and egg yolks Variations with tuba palm wine as liqueur ingredient In Philippine cuisine, roscas or biscochos de roscas ...
Pasalubong can be as mundane as fast-food take-outs, [20] toys, snacks or fruit given to children below 10 years of age by a parent coming home from work. [5] It can also be as exotic as a balikbayan box filled with gifts from a foreign country; it is an adaptation of the idea of the pasalubong for the Filipino diaspora .
The name is derived from Spanish pastel ("cake"). In addition to the original yema filling, pastel also feature other fillings, including ube, mocha, macapuno, cheese, chocolate, durian, jackfruit, and mango, among others. Pastel is regarded as a pasalubong (regional specialty gifts) of Camiguin Island and nearby Cagayan de Oro City. Polvorón
Caycay (pronounced) is a Filipino crunchy layered cookie coated in syrup or honey and rolled in coarsely ground toasted peanuts.It originates from the islands of Bohol and Cebu and is a common specialty in the southern Visayas islands and Mindanao.
The photo in the now-viral post shows a normal-looking biscuit sitting below a piece of paper that reads: “Biscuit made by Mrs. Dora L Chambers in August 1940 at the Blankenship home.”
Ugoy-ugoy, also spelled ogoy-ogoy, are Filipino layered biscuits. They are typically rectangular or ribbon-like in shape and are topped with granulated sugar. It is particularly associated with the city of Iloilo. [1] [2] [3]
Bojangles has a 49-step biscuit-making process. The ... - AOL
Mamón Tostado" as a traditional Pasalubong is a round-shaped toasted chiffon cake-pastry which originated from Cebu. As a variant of Biscocho , it is a fusion of flour, shortening, eggs, and sugar. Pianono