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]
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| 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 |
See also
editReferences
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.