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Kababayan Bread Recipe (Filipino Hat Bread)

Kababayan Bread Recipe (Filipino Hat Bread)

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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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine Filipino
Servings 24 pieces
Calories 144 kcal
Difficulty Intermediate

Equipment

  • 2 12-cup muffin pans Light-colored pans preferred for even baking
  • Large mixing bowl (Malaking mangkok) For combining ingredients
  • Electric mixer or whisk For achieving smooth batter
  • Measuring cups and spoons (mga panukat) For precise measurements
  • Sifter For removing flour lumps
  • Piping bag or ice cream scoop For neat batter portioning
  • Cooling rack For proper cooling
  • Toothpicks For testing doneness
  • Oven thermometer For accurate temperature reading

Ingredients
 

For Greasing the Pan (Panghilod sa Muffin Tin)

  • ½ cup lard or shortening
  • 2 tablespoons oil mantika
  • 3 tablespoons all-purpose flour harina

For the Batter (Para sa Masa)

  • 2 large eggs malalaking itlog, room temperature
  • 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.

Tips from Lola's Kitchen

Kababayan Bread Recipe (Filipino Hat Bread)
  • 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
 

Traditional Serving Suggestions

  • Serve warm with hot coffee or tsokolate (Filipino hot chocolate)
  • Perfect pair with butter or cheese spread
  • Ideal for breakfast with champorado (chocolate rice porridge)
  • Great for merienda with sago't gulaman (tapioca drink)
 

Troubleshooting

  • If not domed properly: Check oven temperature accuracy
  • If too dense: Avoid overmixing the batter
  • If sticking to pan: Increase greasing mixture
  • If cracks appear: Reduce initial baking temperature slightly
 

Ingredient Alternatives

  • Evaporated milk → Fresh milk + 2 tablespoons milk powder
  • Lard → Butter or margarine
  • Vegetable oil → Melted butter or coconut oil
  • All-purpose flour → Cake flour (reduce by 2 tablespoons)
 

Storage & Reheating

  • Room temperature: 3 days in airtight container
  • Refrigerator: Up to 1 week
  • Freezer: Up to 3 months
  • Reheat: Microwave for 15-20 seconds or oven at 150°C/300°F for 5 minutes
 

Variations

  • Ube Kababayan: Add ube extract and purple food coloring
  • Pandan Kababayan: Use pandan extract instead of vanilla
  • Chocolate Kababayan: Add 3 tablespoons cocoa powder
  • Cheese-topped: Sprinkle grated cheese before baking

 

FAQs (Mga Madalas na Tanong)

  1. Why is it called Kababayan? A: The name means "fellow countryman" and its shape resembles a traditional Filipino hat called salakot.
  2. Can I make mini versions? A: Yes, use mini muffin tins and reduce baking time by half.
  3. Why does my Kababayan collapse after baking? A: This usually happens when the oven door is opened too soon or temperature fluctuates too much.
  4. How do I achieve the perfect dome shape? A: The two-temperature baking method and proper greasing are crucial for the signature shape.
  5. Can I reduce the sugar? A: Yes, you can reduce by up to ¼ cup without affecting the texture significantly.
 
Kababayan Bread Recipe (Filipino Hat Bread)
Kababayan Bread Recipe (Filipino Hat Bread)

Nutrition

Calories: 144kcalCarbohydrates: 26gProtein: 3gFat: 3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.005gCholesterol: 0.1mgSodium: 57mgPotassium: 19mgFiber: 1gSugar: 13gVitamin A: 0.1IUVitamin C: 0.002mgCalcium: 32mgIron: 1mg
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