Pandesal is a popular yeast-raised bread in the Philippines. These are then pan de arroz, allowed to rise, and baked. It can also be complemented with butter, margarine, cheese, jam, peanut butter, chocolate spread, or other fillings like eggs, sardines and meat.
Its taste and texture closely resemble those of the Puerto Rican pan de agua, French baguette, and Mexican bolillos. Contrary to its name, pandesal tastes slightly sweet rather than salty. A soft, yellowish type of pandesal that uses eggs, milk, and butter or margarine is known as Spanish bread. This variant commonly has sweet fillings. Some pandesal in supermarkets and some bakeries are less crusty and lighter in color. These also tend to have more sugar than the traditional pandesal, which only has 1. On Siargao Island, famous as a surfing spot, an oval-shaped version is locally known as “pan de surf” as it resembles a surfboard.
It is baked on makeshift ovens fueled with coconut husks, and usually sold alongside pan de coco. It is characteristically purple like all ube-based dishes. Other contemporary variants include chocolate, matcha, strawberry and blueberry flavors. Spanish-Filipino version of the French baguette baked directly on the floor of a wood-fired oven called a pugón. Pandesal flourished in the American colonial era in the early 1900s, when cheaper American wheat became readily available.
It has since become a staple breakfast bread in the Philippines. Baking of pandesal in pugón has declined due to a nationwide ban on cutting mangrove trees for fuel, and bakers shifted to using gas-fired ovens. How Pandesal Became a Filipino Breakfast Staple”. Archived February 22, 2014, at the Wayback Machine Pinoyslang.
Pinoy Bread: 10 Best Panaderia Classics”. Siargao beyond surfing: A ‘Biyahe ni Drew’ itinerary”. The Secret History Behind Pan de Regla and Other Panaderia Eats”. This article needs additional citations for verification.
Please help improve this article by adding citations to reliable sources. Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar.
Such desserts are found on many continents, especially Asia where rice is a staple. Spanish and Hispanic American type of rice pudding. Leftover rice is often used, especially in restaurants. Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country.