Make the Dough

1. In a bowl, beat the eggs and measure out 5

tablespoons. Reserve the remaining beaten
eggs to make the yema.
2. In a large bowl, combine sugar and the 5
tablespoons of eggs. Stir until sugar is
incorporated.
3. Add the remaining warm milk, the yeast, and
1/4 cup of the flour. Stir mixture until smooth
and let stand briefly for about 2-3 minutes.
4. Combine the remaining flour and salt and add
to the bowl. Stir with a wooden spoon for 7
minutes or until it has gathered into a smooth
Yema Bread Rolls and shiny dough. This dough will be very
sticky. Do not add any flour.
Prep Time 5. Add 2 tablespoons of the warm, melted butter
1 hr and using your hands, mix the butter into the
Cook Time dough. Mix for about 5 minutes, incorporating
30 mins the butter into the dough until it is soft, smooth
Total Time and very shiny.
6. Place dough in a lightly greased bowl and let
1 hr
rise for 1 and 1/2 hours or until doubled in
bulk.
Yema Bread Rolls with soft, fluffy bread and 7. Knead the dough briefly just to deflate. Place it
creamy yema filling are the ultimate snacks. back in the bowl and chill in the fridge for one
Enjoy for breakfast or anytime you need a hour.
sweet treat! Make the Yema filling:
1. In a saucepan over medium, combine potato
Course: Baked Goods and enough water to cover. Bring to a boil and
Servings: 15 Pieces cook until very tender.
Author: Sanna 2. Drain the potatoes and mash with the 4
Ingredients teaspoons of milk until smooth. Set aside.
3. In a medium saucepan over medium heat, add
For the Bread condensed milk, 4 tablespoons of the mashed
 1 1/2 teaspoon active dry yeast potato, and the remaining egg from the dough
 3/4 cup milk, heated to a temperature of 105 to ingredients.
110 F 4. Stir the mixture constantly until thick and
spreadable, about 15 minutes. Allow to cool.
 1 tablespoon powdered sugar
Assemble the Yema Bread Rolls
 6 tablespoons unsalted butter, melted and kept
warm 1. Grease a 9 inch round pan with melted butter.
 1/4 cup sugar Set aside.
2. Deflate the dough by lightly kneading and
 2 eggs
divide into 15 portions. Lightly flour your hands
 2 cups flour
and work surface as needed.
 1/4 teaspoon salt 3. Roll each portion into a smooth ball and then
For the Yema
flatten with your palms until it is about 1/4 inch
 1 small potato, peeled and quartered thick.
 1 cup condensed milk 4. Spoon about half a tablespoon of the yema
 4 teaspoons milk filling on the center of the flattened dough.
 eggs (remaining from making the dough) Fold and stretch the edges of the dough over
Instructions the filling, then pinch the end while twisting it
slightly to seal. Repeat with the other
Proof the Yeast portions.
1. In a small bowl, combine yeast, powdered 5. Arrange the filled dough on the greased
sugar, and 2 tablespoons of the warm milk. baking pan seam side down. Space them
Stir well and let stand for about 15-20 minutes close to one another.
until foamy and thick.

1
 6. Brush with melted butter and cover with a  1 package (1/4 ounce) package active dry yeast
lightly buttered plastic wrap. Let rise for 1 1/2  1 cup lukewarm milk
hours.  2 ounces butter, room temperature
7. Place your rack in the lowest position inside  2 eggs, beaten
the oven. Preheat oven to 400 F.  1/2 cup sugar
8. Set the baking pan on a baking sheet and  1 1/2 teaspoons salt
place in the oven.  4 1/4 cups flour (and ¼ to ½ cup more for
9. Bake for 5 minutes, then lower temperature to kneading)
375 F. Bake for another 15 minutes or until the
 1/2 cup fine breadcrumbs
top of the buns are nicely golden.
Instructions

Make the Corned Beef Filling:

1. In a wide pan over medium heat, heat oil. Add
the onions and garlic and cook until softened.
2. Add the corned beef and cook, breaking apart
to pieces, for about 5 to 7 minutes or until
heated through. Season with salt and pepper.
3. Remove from pan and allow to completely
cool.

Make the Bread:

1. In a bowl of your stand mixer, combine water,
and yeast. Let mixture sit for 10 minutes until it
becomes bubbly. Stir well.
2. In a small bowl, combine milk, butter, eggs,
sugar, and salt. Stir together until
incorporated.
3. Add the milk mixture and 2 cups of the flour to
Corned Beef Pandesal the yeast mixture. With the dough hook
attachment, mix everything together on
Prep Time medium speed until incorporated.
4 hrs 4. Gradually add the remaining 2-1/4 cup flour in
Cook Time ½ cup increments and continue to combine all
ingredients.
30 mins
5. On a lightly floured surface, turn over the
Total Time
dough and knead, lightly adding flour as
4 hrs 30 mins necessary, for about 10 minutes or until
smooth, supple and elastic.
Corned Beef Pandesal is the heartier cousin of 6. In a lightly oiled large bowl, place the dough.
our classic Filipino bread roll, Pandesal. Soft, Cover with plastic film and allow to rise for
fluffy and bursting with meaty corned beef, it's about 1 to 1 1/2 hours or until double in size.
the perfect anytime snack! 7. Transfer dough to a lightly-floured surface.
Divide into 24 pieces and flatten each portion
Course: Baked Goods, Snack with the palm of your hands to about 1/4 inch
Cuisine: Filipino thick.
Servings: 24 Servings 8. Spoon about a tablespoon of the corned beef
Calories: 168 kcal in the center of the dough. Fold the edges of
Author: Sanna the dough over the filling and pinch the ends
while twisting it slightly to seal.
Ingredients 9. Roll each ball of dough in breadcrumbs and
arrange them 1-inch apart on a lightly-greased
For the Corned Beef
baking sheet with the seams side down.
 1 tablespoon oil 10. Cover with a cloth and allow to rise for about 1
 2 cloves garlic, peeled and minced to 1 1/2 hours or until double in size.
 1 small onion, peeled and chopped 11. Bake in a 350 F oven for about 15 to 20
 1 can (12 ounces) corned beef minutes or until golden brown. Serve hot.
For the Dough
 1/4 cup warm water

2
 whisking until soft peaks form. Gradually add
the remaining 1/2 cup sugar while beating until
the egg whites form firm, shiny peaks.
7. Fold about a third of the meringue into the yolk
mixture to thin down the consistency of the
yolk batter. Using a rubber spatula, gently fold
in the remaining meringue 1/3 at a time.
8. Once the batter is uniform in color, spoon into
large muffin molds until 2/3 full.
9. Bake for 17 to 20 minutes or until a toothpick
inserted in the center comes out clean.

Ube Mamon
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Ube Mamon are soft bites of heaven! Moist,

fluffy, and delightfully flavored with ube, these Filipino Coconut
sponge cakes make the perfect snack or
dessert any time of day. Macaroons
Course: Baked Goods Prep Time
Servings: 12 Servings
Calories: 251 kcal 10 mins
Author: Sanna Cook Time
20 mins
Ingredients Total Time
30 mins
 2 cups flour
 1 tablespoon baking powder
 8 large eggs, egg yolks and egg whites separated Filipino coconut macaroons are your new
 1 cup sugar favorite baked treat! Soft, chewy and chock-full
 1/2 cup milk of coconut flavor, they're absolutely addicting.
 6 tablespoons oil
Cuisine: Filipino
 4 teaspoons Ube flavoring
Servings: 4 Dozens
 1/2 teaspoon cream of tartar
Calories: 322 kcal
Instructions Author: Lalaine

1. Preheat oven to 350 F. Ingredients

2. Combine flour and baking powder in a bowl
 1/3 cup butter, softened
and set aside.
 3/4 cup sugar
3. In a large bowl, beat the egg yolks on medium
speed until lighter in color and slightly thicker.  2 eggs
4. Add 1/2 cup of the sugar and stir until  1 can (14 ounces) sweetened condensed milk
incorporated. Add the milk, oil, and ube  1/2 teaspoon vanilla extract
flavoring and stir until combined.  1/2 cup flour
5. Add the flour mixture in two additions and stir  2 cups desiccated coconut
until the batter is smooth.
6. In the bowl of a stand mixer ( or use a
handheld mixer), whisk the egg whites until
frothy. Add the cream of tartar and continue

3
 Instructions INSTRUCTIONS

1. In a bowl, cream butter using a hand mixer on
low speed. Add sugar and beat together until
well blended and fluffy.
2. Add eggs one at a time, beating continuously.
3. Add condensed milk and vanilla extract and
continue to beat until blended.
4. In a medium bowl, combine flour and
desiccated coconut. Add to the egg mixture
and beat until combined.
5. Scoop into paper-lined mini muffin pans and
bake in a 350 F oven for about 15 to 20
minutes or until golden. Let cool for about 5
minutes.
1. Trim edges of each bread and with a rolling
pin, flatten until very thin. Spread catsup very
thinly on the top side of bread slice.
2. Arrange a piece of hotdog and two cheese
strips on at the edge of bread and roll bread
into a log to enclose filling. Press lightly on
seams to completely seal (or secure with
toothpicks and remove when ready to dredge
in bread crumbs). Repeat with remaining
bread slices.
3. In a bowl, combine eggs and milk and whisk
together until well-beaten. In a shallow dish,
place Panko bread crumbs.
4. Dip bread rolls in egg mixture and roll in bread
crumbs, patting down crumbs to fully coat.
5. In a wide, thick-bottomed pan over medium
heat, heat about 2 inches deep of oil. Place
prepared bread rolls seam side down
and deep-fry until golden, turning on sides as
needed. Remove from pan and drain on a wire
rack set over a baking sheet. Serve hot.

CHEESE DOG BREAD

ROLLS
PRINT
PREP TIME
15 mins
COOK TIME
5 mins CALAMANSI MUFFINS
TOTAL TIME
20 mins PREP TIME
10 mins
COOK TIME
Author: Lalaine | Kawaling Pinoy
Recipe type: Snack 20 mins
Cuisine: Filipino TOTAL TIME
Yield: 1 Dozen 30 mins
INGREDIENTS Author: Lalaine | Kawaling Pinoy
Recipe type: Baked Goods
 12 slices white bread Cuisine: Filipino
 3 hot dogs, cut into 4 strips Yield: 1 Dozen
 4 ounces quick melt cheese, cut into 24 thin strips INGREDIENTS
 2 eggs
 ¼ cup milk For the Crumb Topping
 1 cup Panko bread crumbs
 oil  ¾ cup flour
 ½ cup sugar
 ⅛ teaspoon salt

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 ¼ cup butter, melted

For the Muffins

 2 eggs
 1 cup sugar
 ½ cup vegetable oil
 1 tablespoon calamansi zest
 2 tablespoons fresh calamansi juice
 1 teaspoon baking soda
 ½ teaspoon salt
 1 cup sour cream
 2 cups flour

For the Calamansi Glaze

 1 cup powdered sugar

 3 tablespoons fresh calamansi juice

Equipment

 12-hole large muffin pan

INSTRUCTIONS

1. Preheat oven to 375 F. Line muffin pan with

paper cups.
2. In a bowl, combine topping ingredients: flour,
sugar, salt, and butter. Stir together with a fork
and set aside.
3. In a bowl, beat eggs using an electric mixer for
about 1-2 minutes until thick and frothy. Add
sugar and oil and continue to beat for about 1
to 2 minutes or until creamy. Add calamansi
zest, juice, baking soda and salt. Beat for
about 1 minute. Add sour cream and beat until
combined.
4. Add flour and using a spoon, stir until
combined. The batter will still be slightly
lumpy.
5. Using a scoop, fill muffin cups up to ¾ full.
Sprinkle the crumb topping mixture on top.
6. Bake for about 18-20 minutes or until a
toothpick inserted in the center of muffin
comes out clean. Let cool for about 3 to 5
minutes and then transfer to a rack to
completely cool.
7. In a bowl, combine ingredients for calamansi
glaze: powdered sugar and calamansi juice.
Stir well until smooth. Drizzle over muffins.

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