Kababayan Bread Recipe (Filipino Hat Bread)
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Kababayan Bread Recipe (Filipino Hat Bread)
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Kababayan bread is a traditional Filipino sweet muffin characterized by its distinctive dome shape resembling a salakot (native Filipino hat). Made with a rich batter of flour, eggs, evaporated milk, and oil, it achieves its iconic form through a specialized two-temperature baking technique and careful pan preparation. The result is a golden-yellow, moist bread with a tender crumb that captures the essence of Filipino bakery craftsmanship.
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Ingredients
For Greasing the Pan (Panghilod sa Muffin Tin)
- ½ cup lard or shortening
- 2 tablespoons neutral cooking oil mantika, generic cooking oil
- 3 tablespoons all-purpose flour harina
For the Batter (Para sa Masa)
- 2 egg malalaking itlog, room temperature, large
- 1 can 370ml evaporated milk (evaporada), room temperature
- ¼ teaspoon salt asin
- 1¼ cups sugar asukal
- ⅔ cup vegetable oil or coconut oil
- 1 teaspoon vanilla extract vanilla
- 3 cups all-purpose flour harina
- 3 teaspoons baking powder pampaalsa
- yellow food coloring dilaw na pangkulay
Instructions
- First, prepare the greasing mixture by combining ½ cup lard, 2 tablespoons oil, and 3 tablespoons flour in a small bowl until well blended. Generously coat two 12-cup muffin pans with this mixture, ensuring a thick layer as this helps create the signature hat shape. Preheat your oven to 200°C/400°F.
- In a large mixing bowl, beat 2 large eggs. Add one can (370ml) of evaporated milk, ¼ teaspoon salt, and 1¼ cups sugar, then mix until the sugar completely dissolves. Pour in ⅔ cup vegetable oil and 1 teaspoon vanilla, mixing until well combined.
- Sift together 3 cups all-purpose flour and 3 teaspoons baking powder. Add this to your wet ingredients and mix with a whisk or electric mixer until smooth. The batter should form continuous ribbons when lifted - if it's too thick, add water gradually until you reach this consistency. Add ¼ teaspoon yellow food coloring and mix just until evenly distributed.
- Pour or pipe the batter into your prepared muffin pans, filling each cup about ¾ full. Place in the preheated oven and bake at 200°C/400°F for 3-5 minutes, or until you see the edges rise and form a crater in the middle. Then reduce the temperature to 160°C/320°F and continue baking for another 10-15 minutes until fully baked. Test for doneness by inserting a toothpick in the center - it should come out clean.
- Let the muffins cool in the pan for 5 minutes before removing. The middle part will have risen to create the signature dome shape. Transfer to a cooling rack and serve warm or at room temperature. Makes 24 pieces of Kababayan bread.
Notes
- Always use room temperature ingredients for better mixing
- The batter should form ribbons when lifted - if too thick, add water gradually
- Never open the oven door during the first 10 minutes of baking
- Test doneness with a toothpick inserted in the center
- Let cool in the pan for 5 minutes before removing
Nutrition Information
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Calories
144kcal
(7%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.005g
(0%)
Cholesterol
0.1mg
(0%)
Sodium
57mg
(2%)
Potassium
19mg
(0%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
0.1IU
(0%)
Vitamin C
0.002mg
(0%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.005g | 0% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 57mg | 2% |
| Potassium | 19mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 0.1IU | 0% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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