Pro Tips
**Chef's Tips & Troubleshooting:**
- Measure flour by spooning it into the cup, not scooping directly — scooping packs it down and adds up to 25% more flour.
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Biscocho
Biscocho is the perfect use for day-old pandesal or sliced bread! Crisp and buttery, this twice-baked bread is delicious for breakfast or as a midday snack with coffee or tea.
Instructions
- Trim off the top and bottom of the pandesal very thinly and cut each roll into halves, ½-inch thick. using serrated knife
- Mix butter and sugar and stir until smooth.
- Spread the butter-sugar mixture thinly on each side of the bread slices.
- Arrange the coated bread on a wire rack set over a baking sheet. Bake in a 200 F oven for about 1 ½ to 2 hours or until dry and crunchy.
- Remove from the oven and allow to cool.
- As the twice-baked method is meant to draw out moisture, it's best to start with day-old bread that is already beginning to dry out.
- Cut the rolls into about ½-inch thick; the thicker the slices, the longer the bake time.
- For a nice sugary crust, use softened and not melted butter.
- Although you can use regular pandesal, try to use the Baliwag variety if you can. They have a deep yellow color and sweet, rich flavor that work really well in this recipe.
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Pro Tips & Troubleshooting
- Measure flour by spooning it into the cup, not scooping directly — scooping packs it down and adds up to 25% more flour.
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
- Don't open the oven door during the first half of baking — the temperature drop can cause cakes to collapse.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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