Biscocho with Condensed Milk (2024)

By Shobee&nbsp|Created On: 2023-09-18&nbsp|Updated: 2023-09-19

Biscocho with Condensed Milk. Discover the delectable world of Filipino biscocho, a delightful snack known for its sweet and crispy goodness. Learn its history, and how to make it using this recipe. Savor the flavors of the Philippines with this irresistible treat!”

Biscocho is a Spanish word that means biscuits. Bischocho is a Filipino version of Biscotti. It is baked and topped with butter, condensed milk and sugar. It is crunchy, sweet, delicious.

How I Started Making Biscocho with Condensed Milk

In my college days, Biscocho was an addiction and a life-saving dessert. It gave me energy during long study nights and an easy way to munch while hanging out with friends. Eaten by itself or with coffee is a crowd-pleaser, and this is now my kids’ new favorite.

When I was in the Philippines, it did not even cross my mind to make Boscocho. Why would I bother making one when this is everywhere in the Philippines?

Here in the US, however, it is a different story. To eat and enjoy Biscocho, you have to order it online, or in my case, I have to drive 4 hours to Portland to find a Filipino store that carries it (if there is any).

Or order it online. Believe it or not, our Asian store does not sell it, so I experimented and learned to make it from scratch. This time, a delicious Filipino Biscocho with condensed milk.

It all started when Costco opened a new store in Wichita, KS. They had a slice bread sale in which you get two loaves of sliced bread for $3.00. Being a sales freak, I buy more than the family can eat, leaving me with almost stale sliced bread. This is how I made my own; I have never purchased one online.

I melted butter, brushed it on the bread, and sprinkled it with sugar. I then baked it, and surprisingly, it tasted like the Biscocho I always had in PI. Boy, was I so pleased with myself, and it has become a snack staple in the house. I even bought a new large container for it.

You will love Biscocho with Condensed Milk for several reasons

• Irresistible Sweetness: Filipino Biscocho is perfectly sweetened, offering a delightful sugary taste that satisfies your sweet tooth.
• Crunchy Texture: Its crispy texture creates a satisfying crunch with every bite, making it incredibly addictive.
• Versatility: Enjoy it as a standalone snack, dunked in coffee, or as a crunchy topping for ice cream and desserts.
• Rich History: Biscocho has a rich cultural history in the Philippines, making it a beloved traditional treat with a story to tell.

• Homemade Goodness: Homemade versions allow you to customize flavors and ensure the freshest ingredients go into your biscocho.
• Perfect for Gifting: Biscocho makes for a delightful gift, showcasing the warmth and hospitality of Filipino culture.
• Nostalgic Comfort: Biscocho brings a fond memory for me.
• Easy to Store: Its long shelf life and easy storage means you can enjoy it conveniently.

Intriguing flavors, a satisfying crunch, and cultural significance make Filipino biscocho a treat that captures many’s hearts and taste buds.

Storing Filipino biscocho (also spelled as “biskotso” or “biscotti”) properly is essential to keep them fresh and maintain their delicious flavor and texture. Here are some tips on how to store Filipino biscocho:

How do you Store them?

1. Cool and Dry Place: Store Filipino biscocho with moisture and heat. Exposure to these elements can cause the biscocho to become stale or develop mold.
2. Airtight Container: Place the biscocho in an airtight container.
3. Separate Layers: If storing multiple pieces of biscocho, separate them with parchment or wax paper to prevent sticking and maintain their shapes.
4. Avoid Strong Odors: Avoid biscocho from strong-smelling foods, as they can absorb odors easily. You wouldn’t want your biscocho to taste like onions or garlic!
5. Freezer Storage: Increase shelf life by freezing them. Please place them in an airtight container or sealable plastic bag, then store them in the freezer. When you’re ready to enjoy them, briefly let them thaw at room temperature.
6. Consume Promptly: Filipino biscochos are best enjoyed when they are fresh. Depending on the storage conditions, try to consume them within a few weeks to a few months of preparation.
7. Re-Crisping: If your biscocho becomes slightly stale, you can re-crisp it by placing it far from the sunlight and in a cool, dry place. You can rebake it in a preheated oven at a low temperature for a few minutes. Keep an eye on them to prevent over-browning.
8. Avoid Refrigeration: It’s generally not recommended to refrigerate biscocho, as the moisture in the fridge can make them go soggy and lose their crispiness.

Following these storage tips, you can enjoy your Filipino biscocho for an extended period while maintaining its freshness and flavor.

Ingredients:

• Bread: Start with a loaf of day-old or slightly stale bread. Pandesal or Spanish bread are common choices.
• Butter: Use unsalted butter for a rich, buttery flavor.
• Sugar: Granulated white sugar is typically used to coat the biscocho.
• Condense Milk
• Flavorings: Add seasonings like vanilla extract or cinnamon to enhance the taste.

How to Cook Filipino Biscocho with Condensed Milk

This is an overview with step-by-step photos. Whole ingredients & instructions are in the recipe card below.

• Preheat the Oven or Air Fry in the Instant Pot: You can cook the Boscocho in the oven if you ar emaking a huge batch, or air fry them for one or two slices.
• Slice the Bread: Place the slice of bread on a flat surface
• Make the Biscocho spread: Mix the butter, sugar, and condensed milk until there are no lumps. Generously spread softened butter on one side of each bread slice. Ensure even coverage for a consistent flavor.
• Sprinkle Sugar: Sprinkle granulated sugar over the buttered side of the bread. You can adjust the amount of sugar based on your sweetness preference.

• Flavor Enhancement: If you want to add extra flavor, sprinkle a bit of cinnamon or drizzle vanilla extract over the sugared side of the bread.
• Bake/or Air fryer: Arrange the bread slices on a baking sheet with the sugared side facing up. Bake in the preheated oven for about 10-15 minutes or until they turn golden brown. Keep an eye on them to avoid burning.

• Cool: Allow the biscocho to cool completely on a wire rack. Biscocho will continue to crisp up as they cool.
• Store: Once cooled, store your Filipino biscocho in an airtight container or resealable plastic bag in a cool, dry place.

Tips:

• For even browning, you can flip the biscocho halfway through the baking time.
• Experiment with different bread types for unique flavors. Some people use wheat bread or even sourdough.
• Customize the sweetness to your liking by adjusting the sugar quantity.
• Feel free to get creative with additional flavorings like nutmeg or grated cheese.
• Filipino biscocho can be enjoyed as a standalone snack or in coffee or hot chocolate.

Enjoy your homemade Filipino biscocho, and don’t be afraid to add your twist to the recipe!