Pancit Molo is a soup dish that has its roots in the town of Molo in the province of Iloilo, inspired by the wonton soups brought in by the population of Chinese immigrants who resided in the region.
Pancit Molo is more of a home specialty, there are a hundred methods of making Pancit Molo, and the recipe differs from family to household. The original ingredients are meat-filled dumplings, shredded chicken, and a hearty broth in this dish served over rice. Just before serving, the soup is ladled into serving bowls and garnished with green onions and fried garlic bits to offer an extra layer of flavor and texture to each bowl.
There are several types of pancit meals available in the Philippines, but the Pancit Molo may be the most well-known. As previously stated, it is named after the town of Molo, located inside one of Iloilo City’s administrative districts. It separates itself from other noodle dishes because it does not have the traditional pancit look.
“Can you tell me where is the Pancit?” is one of the most often asked questions. In the minds of first-timers, the term pancit (a form of a prefix to the meal’s name) is often linked with a noodle-like element of the dish. Later on, it is revealed that the pancit is the molo ball wrappers produced from the same components as any other pancit/noodles meal and fried till crispy.
The Molo Church’s Convent created the first Pancit Molo wrappers. The wrapper is flour, egg yolks, and salt, kneaded into a thin dough. The marinated ground beef is wrapped in the wrapper and shaped like a nun’s veil.
Now, that is how the Pancit Molo gained its name.