 | |
| Alternative names | Pan de leche, Filipino pull-apart bread, Pan de ciosa, Pan de shosa, Pandesiosa, Pandeciosa, Pandesyosa, Pandeshosa |
|---|---|
| Type | bread roll |
| Place of origin | Philippines |
| Region or state | Visayas (particularly Bacolod and Iloilo) |
| Main ingredients | flour, sugar, milk, butter, salt |
Pan de siosa, also called pan de leche, is a Filipino pull-apart bread originating from the Visayas Islands of the Philippines. They characteristically have a very soft texture and are baked stuck together. They can be eaten plain with savory meat or soup dishes, or as a dessert brushed with a generous amount of butter and sprinkled with sugar and grated cheese (similar to the Filipino ensaymada). In Bacolod, they can also uniquely be toasted on a skewer and brushed with oil, margarine, or banana ketchup, and then eaten paired with inihaw dishes.[1][2][3][4][5]
See also[edit]
References[edit]
- ^ "Pan de Siosa". Ang Sarap. October 13, 2021. Retrieved December 23, 2021.
- ^ "Pan de Siosa". Woman Scribbles. May 29, 2019. Retrieved December 23, 2021.
- ^ "Pan de Siosa". Pinoy Cooking Recipes. Retrieved December 23, 2021.
- ^ "Pan De Siosa (Filipino Pull-Apart Bread)". My Recipe Reviews. April 8, 2021. Retrieved December 23, 2021.
- ^ Orillos, Jenny B. (May 10, 2017). "The Comprehensive Field Guide to Filipino Bread". Esquire. Retrieved November 7, 2022.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
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