Biscocho

And it’s already Halloween! Days just come and go very fast. Anyway, what do you do on Halloween?

We Pinoys celebrate “All Saint’s Day” and “All Soul’s Day” (November 1 & 2) quite differently and might be considered improper in some cultures. In the Philippines, we call it “Undas”. This is the day we go the tomb of our departed love ones to clean, repair and re-paint their graves. Offer some prayers, flowers and lit a candle.

The whole family spend a night on our love one’s tomb. This is a time of reunion, other relatives living in other parts of the Philippines take advantage of the holiday to get reunited with the entire family.

It is a big happy moment, each family brings food and drinks. passing time playing card games, singing and dancing. When I was a kid, they even put up some carnival rides inside the city cemetery. And we love it.

Overall, it’s a big family oriented celebration that the whole country enjoys!

After the “Undas”, it’s time to buy some “Pasalubong” or presents to bring back for your friends and co-workers.

My Mom lives in Iloilo City, somewhere in the central part of the Philippines. One of the most famous “Pasalubong” from Iloilo city is BISCOCHO. Our family’s favorite is “Wewin’s Special Biscocho”.

Currently I am onboard, and the only way I can enjoy a Biscocho is to make my own version of it. And I’m glad I did.

Biscocho/bizcocho is a spanish word for biscuit. In Puerto Rico, biscocho means cake. And in Mexico, it means hot and sexy. Onboard, it is the easiest coffee break snack that I can prefer and serve.

Biscocho Photo by Nino Almendra
Biscocho
Photo by Nino Almendra

Now on with the cooking…

Biscocho

Prep. time: 10 minutes

Baking time: 10 minutes (for baking the frozen French bread baked-off)
15-18 minutes (for baking the Biscocho)

Oven temperature: 200’C

Difficulty: Very Easy

Good for 12 crew

You will need;

3 pcs. (280grms./each) French bread baked-off “Baguette”.

1 tin 397grms. sweetened condensed milk
Direction;

Preheat oven to 200’C. Baked the frozen French bread baked-off for 10 minutes or until crisp and lightly browned.

Let it cool for few minutes. Use a bread knife to slice French bread into half lenghtwise.

Place on a large baking tray cut-side up. Brush the sliced French bread with sweetened condensed milk.

Bake the Biscocho at 200’C for 18 minutes or until golden brown. Cut Biscocho to your desired serving sizes.

Enjoy with freshly brewed coffee or your blend of fine tea.
Here’s how I do it;

Ordering Info for the Cooks Onboard: 1Box of Baguettes is 20pcs. x 280grms.(55cm long)  The whole box cost around 20 U.S. dollars.
Ordering Info for the Cooks Onboard: 1Box of Baguettes is 20pcs. x 280grms.(55cm long)
The whole box cost around 20 U.S. dollars.
Anyway, we only need 3 pcs. of frozen French bread bake-off and a tin can of sweetened condensed milk.
Anyway, we only need 3 pcs. of frozen French bread bake-off and a tin can of sweetened condensed milk.

Preheat oven to 200’C.

Baked the frozen French bread baked-off for 10 minutes.
Baked the frozen French bread baked-off for 10 minutes.
or until crisp and lightly browned.
or until crisp and lightly browned.
Let it cool for few minutes. Use a bread knife to slice French bread into half lenghtwise.
Let it cool for few minutes. Use a bread knife to slice French bread into half lenghtwise.
Place on a large baking tray cut-side up.
Place on a large baking tray cut-side up.

REMINDERS; 

If you are a Cookonboard, I highly recommend you to line your baking tray with aluminum foil and

parchment/baking paper. This will save your time, effort and above all, your fresh water onboard.

Brush the sliced French bread with sweetened condensed milk.
Brush the sliced French bread with sweetened condensed milk.
Bake the Biscocho at 200'C for 18 minutes.
Bake the Biscocho at 200’C for 18 minutes.
or until golden brown.
or until golden brown.
Cut Biscocho to your desired serving sizes.
Cut Biscocho to your desired serving sizes.
Biscocho Photo by Nino Almendra
Biscocho
Photo by Nino Almendra
Biscocho Photo by Nino Almendra
Biscocho
Photo by Nino Almendra

Enjoy with freshly brewed coffee or your blend of fine tea.

 

Thanks alot for spending your precious time on my blog and hope this recipe
encourage you to try baking some Biscocho for “Pasalubong” to your loves ones.


HAPPY HALLOWEEN TO ALL !!!

Slawek Buttery Pumpkin

Tomorrow, November 1st is my Sweet Little Jesica’s Birthday!!!

Daddy Loves You So Much, Jesica!
Daddy Loves You So Much, Jesica!

 


 

 

FIESTA FRIDAY #40 ” A HALLOWEEN TREAT “

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HOSTED by; ANGIE  @ The Novice Gardener

and Co-Hosted by; Margy @La Petite Casserole  &  Jhuls @The Not So Creative Cook.

PLEASE COME AND PARTY WITH US!!! DON’T FORGET TO BRING SOMETHING =)

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13 comments

  1. I didn’t know this was called biscocho! I remember Nov 1 and 2 quite well. The visiting, the food- also, would take the wax off candles and make them into small and big balls to play with while the grownups played.

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  2. I can see where this would be very good with a cup of coffee, and even adding a bit of cinnamon or orange zest would be yummy too. I am not spending the night in a cemetery, but I love the idea of paying respects to the loved one and fixing up the site. Happy Birthday to your daughter!

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  3. Wow! You are an angel, Nino. I’ve been looking for a biscocho recipe for the longest time… Thanks a lot for sharing. 🙂 And happy birthday to you Jessica.

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