Kababayan Bread Recipe
User Reviews
5
Kababayan Bread Recipe
Description
The Kababayan Bread recipe starts with preparing a grease mixture of lard or shortening, oil, and flour to coat muffin pans generously. This coating helps create a characteristic shape and crust. The batter is composed of eggs beaten with evaporated milk, salt, sugar, oil, and vanilla, producing a smooth, ribbon-like batter when mixed with sifted all-purpose flour and baking powder. Yellow food coloring is added for a warm tone.
Once the batter is poured about three-quarters full into the prepared pans, it is baked at a high temperature to develop a slight crust while keeping the bread moist inside. The resulting bread has a soft, spongy texture with a mild sweetness and a distinct muffin shape due to the pan greasing method. Its texture and taste make it a versatile bread to enjoy plain or with spreads.
This bread is traditionally served as a snack or breakfast item. Its preparation involves careful pan greasing and batter consistency to achieve the desired texture and shape.
Ingredients
For greasing the pan
- ½ cup lard or shortening
- 2 tablespoons neutral cooking oil generic cooking oil
- 3 tablespoons flour
For making the batter
- 2 large egg
- 1 can evaporated milk 370ml
- ¼ teaspoon salt
- 1 ¼ cups sugar
- ⅔ cup vegetable oil or coconut oil
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- yellow food coloring
Instructions
- In a small bowl, combine lard/shortening, oil, and flour. Mix well until fully blended.
- Use the above mixture to generously grease 2 12-cup muffin pans. Set aside. The cups should be thickly coated as this helps form a unique shape (like a salakot) aside from the baking method later on.
- Preheat the oven to 200°C/180°C for fan /400°F.
- In a large bowl, add the eggs and beat. Then add the milk, salt, and sugar. Mix until the sugar is dissolved.
- Add oil and vanilla. Mix until well incorporated.
- Sift in the flour and baking powder. Mix well using a whisk or an electric mixer. The batter should not be too thick, you want a batter that is smooth and makes continuous ribbons when from the whisk or spatula when lifted. If too thick, add some water.
- Add some drops (about ¼ teaspoon) of yellow food color and mix again just until well incorporated.
- Pour the batter over your prepared pan, about ¾ full.
- Bake in the preheated oven at 200°C for about 3-5 minutes or until the edges rise up, creating a crater in the middle. Then turn the heat down to 160°C and bake for another 10 minutes fully baked, do the toothpick test. You’ll notice that the middle part will rise after some minutes and create a dome, forming the salakot.
- Remove the muffin pans from the oven. Let cool down a bit in the pan until cool enough to handle.
- Transfer to a serving tray.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 20mg | 7% |
| Sodium | 47mg | 2% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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