Pan de Sal

Pan de Sal

Pandesal or Bread of Salt (which is also the title of a popular short story written by NVM Gonzales) is probably the most popular bread in the Philippines. Pandesal is the favorite “agahan or almusal” (breakfast food) of most Filipinos. Pandesal can eaten plain or with filling. It is best to have it while freshly hot from the oven. Common fillings or palaman for pandesal are: Cheese pimiento, CheezWhiz, a slice of cheese, coco jam, butter, and liver spread. In the Philippines, most bake shops and bakeries sell Pandesal. Sometimes, this is sold in rolling stores (usually a honking bicycle with a big box on the back). When purchasing from a neighborhood bakery, be sure to be there before 8 in the morning because the supply runs out after that time. Pandesal can also be eaten as it is. I like having pandesal along with hot coffee. I am one of those people who loves to dip it in hot black coffee. How do you eat pandesal? Try this easy Pandesal recipe and let me know what you think.

 
 
 
Prep Time   1 hour 30 minutes
Cook Time  15 minutes
Total Time   1 hour 45 minutes
Servings  8

 

Ingredients
  • 2 cups all purpose flour
  • 2 cups bread flour
  • 1/2 cup white sugar
  • 5 tbsp butter melted
  • 1 tsp baking powder
  • 1 1/4 cup fresh milk warm
  • 1 pouch rapid rise yeast
  • 1 tsp salt
  • 1 cup bread crumbs
  • 1 piece raw egg
  • 1 tbsp cooking oil
 
 

Instructions

  • Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved
  • In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring
  • Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
  • In a flat surface, knead the dough until the texture becomes fine. For faster and easier kneading, you may use a Stand Mixer with dough hook.
  • Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
  • Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
  • Roll each part until it forms a cylindrical shape
  • Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
  • Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between dough as this will rise later on)
  • Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
  • Pre-heat the oven at 375 degrees Fahrenheit for 10 minutes
  • Put the tray with dough in the oven and bake for 15 minutes
  • Turn off the oven and remove the freshly baked pandesal.
  • Serve hot. Share and enjoy!

Nutrition

Serving: 8g

Pan de Sal
Print Recipe
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Pan de Sal
Print Recipe
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Ingredients
Servings: people
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Favorite Old Fashioned Gingerbread

Favorite Old Fashioned Gingerbread

“This is everyone’s holiday favorite, even the busy cook’s, because it is so easy to make.”

See how to make soft, spicy gingerbread for the holidays.

This soft and spicy cake is flavored with molasses, ginger, cinnamon, and cloves. Serve it with fresh whipped cream!

 

Ingredients

*1/2 cup white sugar

*1/2 cup butter

*1 egg

*1 cup molasses

*2 1/2 cups all-purpose flour

*1 1/2 teaspoons baking soda

*1 teaspoon ground cinnamon

*1 teaspoon ground ginger

*1/2 teaspoon ground cloves

*1/2 teaspoon salt

*1 cup hot water

*Add all ingredients to list

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

 

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 375 calories; 11.2 g fat; 65.3 g carbohydrates; 4.4 g protein; 48 mg cholesterol; 435 mg sodium. Full nutrition

 
(This post has affiliate links)

Favorite Old Fashioned Gingerbread
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Favorite Old Fashioned Gingerbread
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Servings:
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Egg, Dairy & Nut Free Crazy Cupcakes

Egg, Dairy & Nut Free Crazy Cupcakes

Egg, Dairy & Nut Free Crazy Cupcakes

We are always looking for egg, dairy & nut  free recipes for my grandson Jett.  He has many allergies making finding treats he can have a problem.

Here is a recipe I found from Sweet Little Bluebird, it’s called Crazy Cake.  It uses no eggs, dairy, or nuts. She mixes and bakes it in an 8″ square pan, really easy! She has adapted the recipe to make different flavor cakes.

I used the basic chocolate cake recipe, but made cupcakes instead. Obviously I had to mix it in a bowl to make cupcakes, but the steps are the same, I just had an extra item to wash.   The recipe will make a dozen cupcakes.  You can frost the cupcake with Oh She Glows‘ 2 ingredient fudge frosting that’s also dairy free.

When making this cake it’s important to strictly follow the directions.  Ingredients must be added exactly as described for it to work.  I don’t know how it works, but incredibly it does.  The cupcakes turned out moist and yummy!

Here’s the recipe!

Pre-heat oven to 350 degrees

Dry Ingredients:

1 1/2 cups all-purpose flour
3 tbsp.  unsweetened cocoa powder
1 cup white sugar
1 tsp. baking soda
1/2 tsp. salt

Liquid Ingredients:

1 tsp. white vinegar
1 tsp. vanilla extract
5 tbsp. vegetable oil
1 cup water

Egg, Dairy & Nut Free Crazy Cupcakes

Directions:  You must follow them exactly

1.  Place the 5 dry ingredients in a bowl.

2.  Mix them well.

3.  Make 3 indentations in the four mixture.  2 small, 1 large.

4.  Place the vinegar and vanilla in the 2 small indentations and the oil in the large one.

5.  Pour the water over all of it.

6.  Mix until smooth.

7.  Spoon into cupcake pan lined with cupcake liners and bake for 28-30 minutes or until a tester comes out clean.  (I use a toothpick to test for doneness)

Cool completely.  Frost cooled cupcakes if you like.  Click here for Oh She Glows’ 2 ingredient chocolate fudge frosting.

I make these cupcakes specially for Jett, but the family loves them too!   To keep them I freeze the cupcakes in ziplock freezer bags and thaw them out and frost as needed.

Thanks to Sweet Little Bluebird for this awesome recipe!

Egg, Dairy & Nut Free Crazy Cupcakes
Print Recipe
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Egg, Dairy & Nut Free Crazy Cupcakes
Print Recipe
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
12 Cupcakes 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Cupcakes
Instructions
  1. Place the 5 dry ingredients in a bowl.
  2. Mix them well.
  3. Make 3 indentations in the four mixture. 2 small, 1 large.
  4. Place the vinegar and vanilla in the 2 small indentations and the oil in the large one.
  5. Pour the water over all of it.
  6. Mix until smooth.
  7. Spoon into cupcake pan lined with cupcake liners and bake for 28-30 minutes or until a tester comes out clean. (I use a toothpick to test for doneness)
  8. Cool completely. Frost cooled cupcakes if you like.
Recipe Notes

I make these cupcakes specially for Jett, but the family loves them too! To keep them I freeze the cupcakes in ziplock freezer bags and thaw them out and frost as needed.

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Shakoy (Twisted Fried Donuts) Recipe!!!

Shakoy (Twisted Fried Donuts) Recipe!!!

Twisted Fried Donuts “Shakoy” is a Filipino all-time favourite snack “meryenda” and it is very popular with its native version of twisted sugar doughnuts. You can buy and find this everywhere in all edges here in Philippines, local markets and even in street vendors.

I remember how I love Shakoy when I was just a kid, I force my grandmother (Lola) to cooked it every day for an afternoon snack. Now that I’m old enough to know the procedures and how to cook, now, my Lola always wants me to cook Shakoy everyday. This dish is very easy to cook and to prepare the only delaying part is when you wait for the dough to rise up because it takes time.

This is my version of Shakoy (Twisted Fried Donuts) Recipe. Enjoy!

 

Ingredients:

1 1/2 cups all purpose flour (add a little extra for dusting)

1/4 cup white sugar

1/2 tsp. salt

3/4 tbsp. yeast

1-2 cups cooking oil, for frying

1/2 cup water

Directions:

Sift all purpose flour, add salt and yeast then mix very well Using a large bowl.

Make a well in the middle and pour the water then mix until forms dough.

Sprinkle flour and knead the dough until it becomes smooth and form a ball.

In case the dough is still too sticky, add a little flour, then knead more until you get to the right consistency.

Get a clean bowl, grease with oil and place the dough on it and cover with clean cloth and let it rest for 1 at least an hour or so. (These process will double the size of the dough.

After an hour when the dough rises, punch down and knead, cut in your desired sizes.

Roll the dough into a long stick and from a twist.

Place the twisted dough on a tray and cover with a clean cloth and let it rest for 1 hour to rise.

In a large frying pan, heat cooking oil over medium heat.

Drop the twisted dough in batches and fry until color turns golden brown.

Remove from the pan and drain on paper towels, drop in a bowl of sugar and roll.

Coat Shakoy evenly and shake off the excess white sugar.

Serve while it’s hot with cold or hot drinks,

Share and Enjoy!!!

Shakoy (Twisted Fried Donuts) Recipe!!!
Print Recipe
Shakoy (Twisted Fried Donuts) Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
  1. Sift all purpose flour, add salt and yeast then mix very well Using a large bowl.
  2. Make a well in the middle and pour the water then mix until forms dough.
  3. Sprinkle flour and knead the dough until it becomes smooth and form a ball.
  4. In case the dough is still too sticky, add a little flour, then knead more until you get to the right consistency.
  5. Get a clean bowl, grease with oil and place the dough on it and cover with clean cloth and let it rest for 1 at least an hour or so. (These process will double the size of the dough.
  6. After an hour when the dough rises, punch down and knead, cut in your desired sizes.
  7. Roll the dough into a long stick and from a twist.
  8. Place the twisted dough on a tray and cover with a clean cloth and let it rest for 1 hour to rise.
  9. In a large frying pan, heat cooking oil over medium heat.
  10. Drop the twisted dough in batches and fry until color turns golden brown.
  11. Remove from the pan and drain on paper towels, drop in a bowl of sugar and roll.
  12. Coat Shakoy evenly and shake off the excess white sugar.
  13. Serve while it’s hot with cold or hot drinks,
  14. Share and Enjoy!!!
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Maja Blanca (Coconut Pudding ) Filipino Recipe

Maja Blanca (Coconut Pudding ) Filipino Recipe

 

Maja Blanca

Maja Blanca is a Filipino dessert made with cornstarch, coconut milk and sugar.  It is also called Coconut Pudding.   This luscious dessert is easy to make using common ingredients.

There are many ways to make and serve Maja Blanca.  You can add small kernels of sweet corn inside or top it with toasted coconut or shredded cheese. You can also add fruit salad to your Maja Blanca mixture.  It’s so awesome you can fill it and top it with anything you want.

Unknown to many, the original Maja Blanca Recipe does not include corn and coconut milk. Maja Blanca is the Filipino adaptation of the milk based Spanish recipe called Manjar Blanco.

For now I will give you a simple version of Maja Blanca.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana SkewersPancit Palabok – Filipino Noodle DishBiko (Sweet Rice Cake) TreatFilipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice Porridge and Palitaw – Coconut & Sesame Seed Topped Sticky Rice Dumplings!

 

Ingredients:

1/2 cup cornstarch

1/2 cup water

1 cup coconut milk

3/4 cup water

1/4 cup fresh sweet corn kernels

1/2 cup white sugar

 

Directions:

Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.

Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved.

Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick.

Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes.

Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 1-2 hours.

You can add any toppings you want such as flakes of roasted coconut meat, shredded Cheddar Cheese or shredded peanuts.

Put it in the refrigerator for 1-2 hours, its best cause it will bring your Maja Blanca
Flavors fantastic.

Serve,

Share and Enjoy!!!

Maja Blanca (Coconut Pudding ) Filipino Recipe
Print Recipe
Prep Time
15 mins.
Cook Time
20 mins.
Prep Time
15 mins.
Cook Time
20 mins.
Maja Blanca (Coconut Pudding ) Filipino Recipe
Print Recipe
Prep Time
15 mins.
Cook Time
20 mins.
Prep Time
15 mins.
Cook Time
20 mins.
Ingredients
Servings:
Instructions
  1. Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
  2. Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved.
  3. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick.
  4. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes.
  5. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 1-2 hours.
  6. You can add any toppings you want such as flakes of roasted coconut meat, shredded Cheddar Cheese or shredded peanuts.
  7. Put it in the refrigerator for 1-2 hours, its best cause it will bring your Maja Blanca Flavors fantastic.
  8. Serve,
  9. Share and Enjoy!!!
Recipe Notes

You can add any toppings you want such as flakes of roasted coconut meat, shredded Cheddar Cheese or shredded peanuts. Put it in the refrigerator for 1-2 hours, its best cause it will bring your Maja Blanca Flavours fantastic.

 

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