Search results
Uraró, also known as araró or arrowroot cookies, are Filipino cookies made from arrowroot flour. They have a dry and powdery texture and are usually flower-shaped. They originate from the Tagalog people of southern Luzon, particularly in the provinces of Laguna, Quezon, and Marinduque. [1] [2]
12 sty 2024 · Otap, also known as “otap biscuit” or “otap bread,” is a traditional Filipino pastry that has gained popularity both locally and internationally. This delicate and flaky biscuit has a distinctive texture and sweet flavor, making it a favorite snack among Filipinos.
Jacobinas are thick, crunchy, cubed biscuits, comparable to egg cracklets (aka galletas de patatas). If you look closely, it has several layers (like napoleones) which you can sometimes peel apart. Jacobinas are trademarked to Noceda Bakery, where it was first produced by its founder Paterno Noceda. It is said that the biscuit was named after a ...
Rosquillos, barquillos, otap, and more—read about these 11 famed Filipino biscuits, perfect for an afternoon treat (or any time of day, we won’t tell a soul)
26 mar 2023 · After all, even barring the centuries of colonial history the Philippines has with Spain, the truly unfortunate flavor name of “chocolate negro” on the biscuit’s wrapper is enough to sound the alarms and make any Filipino’s stomach turn.
Paciencia, also known as Filipino meringue galyetas or galletas paciencia, are Filipino cookies made with beaten egg whites, flour, and calamansi. They are typically a smooth flattened hemispherical shape.
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.
