Monday, March 27, 2017

Pineapple Bread Recipe

For the Filling
2-20 oz can of crushed pineapple drained(save the juice)
500-grams Granulated sugar
1/2 stick butter
1/2 tsp salt
4-5 drops yellow food coloring
1 cup Glutimous rice flour (when make mine I only used 1/2 cup of the flour but I find it wasn't thick enough so thats why I added more)
1 cup of pineapple juice


1) In a large pot combine crushed pineapple,granulated sugar and salt.

2) Cook it over medium high heat stirring occasionally for about 20 minutes until the pineapple get translucent color.

3) Add in the butter stir in until butter melted. Then add the food coloring.

4) Combine the pineapple juice and the rice flour together stir in until no more lumps

5) Add that into the pineapple filling stirring constantly. Cook it for another 10 to 15 minutes until filling gets thicken.

6) Turn off the heat and let the filling cool down completely (you can also make this a day ahead and put it in the fridge and just take it out 1 hr before).

For The Dough:

500g Bread flour
100g Granulated sugar
1/2 tsp salt
1-1/2 warm water
2 tbsp vegetable oil
1 tbsp yeast

1) Activate the yeast by adding 1 tbsp of granulated sugar into the warm water. Sprinkle in the yeast stir and set it aside to foam up.

2) Combine the flour sugar and salt.

3) In a bowl combine the yeast mixture and the oil the, add in the flour knead the dough until smooth and elastic for about 5-8 minutes if kneading by hand.

4) Transfer it to greased bowl and let the dough rise for about 1 hr. until it doubled in size.

5) Greased your work surface. And divide your dough by weighing it 50g each.

6) With your hand of rolling pin roll each divided dough into 1/2 in thick 4 inch long and 4 inch wide. Spread in 2 tbsp of the pineapple filling.

7) Fold in the dough and pinched Both side to sealed it.Using a kitchen scissor make a cut on the top.

8) Let this rest again to another 20 minutes. After 20 minutes brush the top with egg wash (1 egg diluted in 1tbsp water)

9) Bake this at pre heated oven for 25.let this cool down completely before serving it.


Tips:if you find your dough to wet to work with add in 1 tbsp at a time until you reach the right texture.

Sunday, March 12, 2017

Bibingka recipe using all purpose flour

This bibingka taste good as the rice one. So if you don't have a time to soak and grind the rice then, this recipe for you 😊


1-1/2 cup water
3/4 cup Vegetable oil
1/2 cup evaporated milk
2 large eggs
500 grams all purpose flour
500 grams dark brown sugar
20 grams powdered milk
2 tbsp baking powder
1/4 tbsp baking soda
1 cup young coconut for toppings/macapuno (optional)

1) Line your baking molds with banana leaves or if you don't have banana leaves you can use parchment paper.

2) Preheat your oven 375 degrees

3) In a big bowl combine your eggs and brown sugar. mix it using wire whisk. Add in the oil, water and evaporated milk and whisk until the sugar has dissolve.

4)Combine all dry ingredients starting with baking powder, powdered milk and baking soda mix using a spatula.

5) Now, add in the dry ingredients to the wet ingredients. mix using a wire whisk until lumps free.

6)Pour 3/4 full of the batter to your lined molds and bake it for 10 minutes. After 10 minutes take out and add in the macapuno/buko toppings then put it back in and bake it for another 20 minutes or until toothpick inserted comes out clean.


Saturday, March 4, 2017

Kababayan/Filipino muffin recipe

This kababayan may not look like the one that sold at the bakery in the Philippines, but they do taste the same. Maybe because of the flour since the recipe for this call for 3 types of flour. Cake flour, 3rd class flour, and first class flour. But unfortunately this kind of flour is not available in my area where I live so I just substituted it. If you find this flour available where you are, then feel free to use it and your kababayan might look better than mine.😄
This recipe was given to me from my friend that works at a bakery in the Philippines. I also have my own version of this kababayan in my blog but this one has more authentic taste.


250 grams 3rd class flour/all purpose flour
250 grams cake flour
50 grams 1st class flour/bread flour
1-1/4 cup water
1-1/4 cup vegetable oil
400 grams granulated sugar
4 large eggs
1/2 cup condensed milk
3 tbsp baking powder
1/4 tbsp baking soda
2 drops yellow food coloring (optional)


1)Preheat your oven to 475.

2)In a large mixing bowl, whisk in  the eggs and sugar and add in the condensed milk, oil and water.

3)Combine all dry ingredients.

4)Sift in dry ingredients to the wet and mix it using spatula until lumps free.(if you having a hard time mixing it using spatula, then feel free to use your hand).

5)Grease you muffin pan using nonstick cooking spray then, sprinkle it with a little bit of flour.

6)fill up your greased muffin pan 3/4 full and bake it in the oven for 6-8 minutes or until the top has risen up. After that open your oven door half way and lower the temperature to 325 for 12 to 15 minutes. Then close back the door and increase the temperature to 400 and bake until toothpick inserted comes out clean. the left over in a ziplock bag

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