Always wanted to make classic Filipino bread? Chef Martin is back with some easy panaderya classics that will transport you back to your nostalgic memories of your favorite local bakery. On this episode of Essentials, we are making Kababayan, Pan de Regla (also known as Kalihim), and Binangkal. It’s time to get familiar with how your childhood favorites are made, so try these recipes today!
Kababayan
Ingredients
3 eggs
1 (370mL) can evaporated milk
¼ tsp salt
1-½ cups sugar
⅔ cup vegetable oil
½ tsp vanilla extract
3 drops yellow food color
3 cups all-purpose flour
1 tbsp baking powder
Procedure
1. Preheat your oven to 180 C or 350 F. Generously grease 2 inch diameter cup muffin
pans with shortening, lard, or butter.
2. In a bowl, combine all wet ingredients with salt and sugar until the sugar has dissolved.
3. In another bowl, sift together flour and baking powder. Mix in the wet ingredients until
smooth, Water down with water if too thick. It has to be pourable.
4. Fill each cup ¾ of the way through and bake for 3-5 minutes. Lower the heat to 160 C or
325 F for another 10 minutes. Cool down and serve. Makes 3-4 servings.
Pan Burikat / Pan De Regla / Kalihim / Lipstick
Ingredients
½ kg bread flour
12g instant dry yeast
250mL water
65g sugar
1 tsp salt
1 pc egg
35g full cream powdered milk
65g shortening
Filling
300 grams old bread, without filling cut into small cubes
180mL water or milk
1 pc egg
60g margarine
5g vanilla
1 tbsp red food color
135g sugar
Egg wash:
egg
¼ cup milk or water
Procedure
1. In a bowl, dissolve your salt in water. Set aside. In another bowl, combine your flour,
yeast, sugar, and powdered milk in a bowl. Mix until uniform.
2. Slowly mix in the water and egg until you form a loose dough. Knead for 3-5 minutes
until gluten has developed then knead in the shortening. Knead for another 5 minutes
or until you achieve gluten development. You may check using the window pane test.
3. Let it rest for 30 minutes.
4. To make the filling, combine milk, egg, vanilla, and red food color. Soak the bread in
liquid mixture for a few minutes. Mix in the margarine and sugar. Mix until you form a
loose paste.
5. In a non-stick pan, cook the mixture over low heat for 8-10 minutes or until the mixture
is very thick like a dough. Form into a log and cool down completely.
6. Place your dough on a clean and lightly-oiled flat surface. Flatten into a ½ inch thick
rectangle. Roll the red dough to the length of the flattened dough and place it in the
middle. Fold the first half of your dough sealing in the red dough and folding the other
half to seal. Cut or scale into 2-½ inch thick. Place on a lined baking sheet and proof for
45 minutes or until doubled in volume. Brush with egg wash when ready.
7. Bake in an oven preheated to 350 F for 15 minutes. Makes 10-12 servings.
Binangkal
Ingredients
2 cups all-purpose flour
½ cup bread flour
2 tsp baking powder
1 tsp baking soda
½ cup sugar
⅔ cup evaporated milk
2 tsp vanilla extract
2 tbsp oil
½ cup sesame seeds
oil for deep frying
Procedure
1. In a bowl, combine all dry ingredients except sesame seeds. Mix and set aside. Mix all
wet ingredients in another bowl.
2. Mix wet mixture into dry until mixed thoroughly. Scoop out into 1 inch balls and roll
each in sesame seeds.
3. Fry each in hot oil over medium heat for 2-3 minutes or until light, browned and fully
cooked. Makes 8-10 servings.
