There were only a few pieces of the Philippine broas when I made the Tiramisu Sandwiches a few days ago. I wanted to make a regular tiramisu but got frustrated when the store didn't have broas either. The Italian ladyfingers in my experience seem to melt and disappear in the dessert even when they are not fully immersed in coffee. The Philippine broas however always come out perfect IMHO. I had to bake broas and followed the recipe from RECIPES OF THE PHILIPPINES edited by Enriqueta David Perez.
The recipe is not complicated but not too easy either. The broas came out a bit flat; maybe the meringue got deflated or there's too much flour or too little, I don't know. They are delicious though and great for snacking with coffee or tea.
Philippine Broas
adapted from RECIPES OF THE PHILIPPINES
3 egg whites
pinch of cream of tartar
6 tablespoons sugar
3 egg yolks, beaten until thick
8 tablespoons sifted all-purpose flour
powdered sugar for dusting
The recipe is not complicated but not too easy either. The broas came out a bit flat; maybe the meringue got deflated or there's too much flour or too little, I don't know. They are delicious though and great for snacking with coffee or tea.
Philippine Broas
adapted from RECIPES OF THE PHILIPPINES
3 egg whites
pinch of cream of tartar
6 tablespoons sugar
3 egg yolks, beaten until thick
8 tablespoons sifted all-purpose flour
powdered sugar for dusting
- Preheat oven to 350° F.
- In the bowl of a standing mixer with wire whisk attachment, beat egg whites until soft peaks form. Add sugar 1 tablespoon at a time and beat to stiff peaks. Gently fold beaten egg yolks then slowly and gently fold in the flour. Using a pastry bag pipe out 3½ long by 1 inch wide finger shapes, 1 inch apart on parchment-lined sheet pans. Dust tops with powdered sugar.
- Bake for 12 minutes. Turn off oven and leave in oven for 5-10 minutes with the door ajar. Remove broas from papers and let cool on kitchen counter. Store in an airtight container.
About broas...in my Portuguese cookbook, broa is a savory yeast corn bread and broas are sweet boat-shaped cookies made with almond flour, corn flour, and sweet potatoes similar to our masapan and the Spanish mazapan. I'm wondering how we got the name broas for ladyfingers. Anyone knows?
Yummy!
ReplyDeleteKim,USA
i have a supplier who gives me a big can of broas every Christmas.:p i love it with coffee.
ReplyDeleteBroas with hot tea or coffee, perfect combination! I want to learn how to bake, too! Here's my FF entry: http://www.delightmyappetite.com/2012/02/eating-healthy-at-cafeteria-verde/
ReplyDeleteHi Oggi
ReplyDeleteThis is veeeeeeery interesting to me, as I'm not familiar with Philippine food.
Are these biscuit-like?
They are pretty much like lady fingers.
DeleteOoooh, another one to try out....
ReplyDeleteOh Broas, the good-old Lady Fingers. I love these cookies! Just the right crunch, and right sweetness. Heaven with hot coffee! Thank you for sharing, Oggi!
ReplyDelete~ ray ~
no idea where we got that name, lol. but they are indeed perfect with any drink!
ReplyDeletethanks much for sharing over at Food Friday, Ms. Oggi
that looks very delish SIs:-) visiting from Food Friday, hope that you can return the visit too.
ReplyDeletehttp ://www.homecookingwithjessy.com/my-egg-omelet-for-breakfast/
Just want you to know i used this recipe and turned it to low carb low sugar! Thank you! I ddnt have pictures because i was too excited to use it for my tiramisu. Lol.
ReplyDeleteBroas is a Dutch family name that originated from the name Bras(s) back in the late 1600- early 1700's.I was also told by a Philippine friend that a family by the name Broas had a factory in the southern Philippines and named the lady fingers Broas after the family name. I am not sure who had it first, the Philippines or Portugal
ReplyDeleteI believe there are many things/ food/ recipes adapted by different countries from the early years of the galleon trading industry and have evolved through the years until they call it their own although it may look and taste totally different
ReplyDelete