Uraro or arrowroot cookies are popular in Laguna province. These cookies are delicate and powdery, and feel dry on the mouth like puto seko (although puto seko is much drier). Usually, uraro is shaped into flowers and wrapped in a thin paper called "papel de hapon." Uraro is only mildly sweet so it is perfect for munching and as a light snack.
Uraro easily breaks and crumbles (as pictured above) so be careful in handling it. Uraro is made from arrowroot flour, a kind of starch powder obtained from the root of a West Indian plant (Maranta arundinacea) that is also widely cultivated in the Philippines. Arrowroot has a very low gluten content that's why arrowroot cookies are delicate and powdery. Arrowroot flour is easily digestible and is able to prevent curdling so it is used as an ingredient in foods for infants. Also, it is used as thickener for puddings and sauces.
Uraro can be bought at the food stalls in Liliw, Laguna along Gat Tayaw Avenue at PhP 100 for three packs.
How to Make Uraro or Arrowroot cookies
* 8 ounces butter
* 8 ounces rice flour
* 8 ounces superfine sugar
* 6 ounces arrowroot
* 6 eggs
1. Beat the butter to a cream.
2. Whisk the eggs to a strong froth.
3. Add them to the butter, stir in the flour a little at a time and beat the mixture well.
4. Break down all the lumps from the arrowroot and add it with the sugar to the other ingredients.
5. Mix all well together, drop the dough on a buttered tin (about 1″ in diameter and height) in pieces.
6. Bake the biscuits about 15 minutes in a slow oven.
7. Time: 15 minutes.
8. Sufficient to make from 3 to 4 dozen biscuits.
9. Seasonable at any time.