It is considered an heirloom recipe and its spread is credited to Alberta Uitangcoy-Santos during the Spanish colonial era of the Philippines.

She was a women's rights advocate and a reformist leader during the late Spanish and the American colonial period of the Philippines.

[2] Gorgoria is made with flour, baking powder, salt, butter or margarine, slightly beaten chicken or duck eggs, and milk.

The individual pieces are slid over the back of the tines of a fork to form ridges and then curled into a shell.

[3][6] The glazing is made from sugar, water, and key lime (dayap) rinds simmered until they melt into a syrup.