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The standard Filipinos snack is ring shaped and come in several varieties coated in either milk chocolate, dark chocolate, or white chocolate. Milk or dark chocolate versions feature a light colored biscuit. White chocolate versions feature a dark brown biscuit. These can be purchased in large rolls.
Puto seco, also known as puto masa, are Filipino cookies made from ground glutinous rice, cornstarch, sugar, salt, butter, and eggs. They are characteristically white and often shaped into thick disks. They have a dry, powdery texture. [1] [2]
Galletas de patatas (lit. "potato crackers"), commonly sold as egg cracklets, are Filipino biscuits. They are characteristically thick and square-shaped with upturned edges. The name is derived from the curving browned lower edge which resembles a potato.
68-year old "Pantoja Bakery" Jacobina. Jacobinas are Filipino biscuits.They are distinctively cubical in shape, resembling a thicker galletas de patatas.The square biscuit was first produced by the Noceda Bakery in 1947 at 78 Gen. Luna Street, Mendez, Cavite by Paterno Noceda, and JACOBINA was registered with the Intellectual Property Office of the Philippines in 1955.
Linga, also known as longa, are Filipino cookies originating from Davao del Sur in the Philippines. The name comes from sesame seeds, which are known locally as linga in the Visayan languages or longa in the Davaoeño language. They are made from flour, sugar, salt, shortening, and sesame seeds. They are characteristically flat and baked until ...
Paborita is the famous biscuit of the 68-year old Panaderia Pantoja, making it since 1950. Celinda Laurel Dimayuga (Tanauan) and Aurelio Maningat Pantoja used a "pugon" (clay brick oven). Spouses Arturo Dimayuga Pantoia and Marilyn Gonzales managed the bakery and mechanized it in 1970.
Inipit is a Filipino flat pastry made of flour, milk, lard, and sugar that have various filling sandwiched in between two sheets of the pastry. The name inipit means "pressed in between" or "sandwiched" in Tagalog.
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 ...
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