Yema Bread Rolls

Prep Time
1 hr

Cook Time
30 mins

Total Time
1 1/2 hr

Yema Bread Rolls with soft, fluffy bread and creamy yema filling are the ultimate snacks.
Enjoy for breakfast or anytime you need a sweet treat!

Ingredients
For the Bread
 1 1/2 teaspoon active dry yeast  1/4 cup sugar
 3/4 cup milk, heated to a temperature of 105  2 eggs
to 110 F  2 cups flour
 1 tablespoon powdered sugar  1/4 teaspoo
 6 tablespoons unsalted butter, melted and
kept warm

For the Yema

 1 small potato, peeled and quartered  4 teaspoons milk
 1 cup condensed milk  eggs (remaining from making the dough)

Instructions
Proof the Yeast
1. In a small bowl, combine yeast, powdered sugar, and 2 tablespoons of the warm milk. Stir well and let
stand for about 15-20 minutes until foamy and thick.
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 and shiny dough. This dough will be very sticky. Do not add any
flour.
5. Add 2 tablespoons of the warm, melted butter and using your hands, mix the butter into the dough.
Mix for about 5 minutes, incorporating the butter into the dough until it is soft, smooth and very shiny.
6. Place dough in a lightly greased bowl and let rise for 1 and 1/2 hours or until doubled in bulk.
7. Knead the dough briefly just to deflate. Place it back in the bowl and chill in the fridge for one hour.
Make the Yema filling:
1. In a saucepan over medium, combine potato and enough water to cover. Bring to a boil and cook until
very tender.
2. Drain the potatoes and mash with the 4 teaspoons of milk until smooth. Set aside.
3. In a medium saucepan over medium heat, add condensed milk, 4 tablespoons of the mashed potato,
and the remaining egg from the dough ingredients.
4. Stir the mixture constantly until thick and spreadable, about 15 minutes. Allow to cool.
Assemble the Yema Bread Rolls
1. Grease a 9 inch round pan with melted butter. Set aside.
2. Deflate the dough by lightly kneading and divide into 15 portions. Lightly flour your hands and work
surface as needed.
3. Roll each portion into a smooth ball and then flatten with your palms until it is about 1/4 inch thick.
4. Spoon about half a tablespoon of the yema filling on the center of the flattened dough. Fold and
stretch the edges of the dough over the filling, then pinch the end while twisting it slightly to seal.
Repeat with the other portions.
5. Arrange the filled dough on the greased baking pan seam side down. Space them close to one
another.
6. Brush with melted butter and cover with a lightly buttered plastic wrap. Let rise for 1 1/2 hours.
7. Place your rack in the lowest position inside the oven. Preheat oven to 400 F.
8. Set the baking pan on a baking sheet and place in the oven.
9. Bake for 5 minutes, then lower temperature to 375 F. Bake for another 15 minutes or until the top of
the buns are nicely golden.
 Corned Beef Pandesal

Prep Time
4 hrs

Cook Time
30 mins

Total Time
4 hrs 30 mins

Corned Beef Pandesal is the heartier cousin of our classic Filipino bread roll, Pandesal.
Soft, fluffy and bursting with meaty corned beef, it's the perfect anytime snack!

Ingredients
For the Corned Beef
 1 tablespoon oil  1 small onion, peeled and chopped
 2 cloves garlic, peeled and minced  1 can (12 ounces) corned beef

For the Dough

 1/4 cup warm water  1/2 cup sugar
 1 package (1/4 ounce) package  1 1/2 teaspoons salt
active dry yeast  4 1/4 cups flour (and ¼ to ½ cup
 1 cup lukewarm milk more for kneading)
 2 ounces butter, room temperature  1/2 cup fine breadcrumbs
 2 eggs, beaten
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 the yeast mixture. With the dough hook
attachment, mix everything together on medium speed until incorporated.
4. Gradually add the remaining 2-1/4 cup flour in ½ cup increments and continue to
combine all ingredients.
5. On a lightly floured surface, turn over the dough and knead, lightly adding flour as
necessary, for about 10 minutes or until smooth, supple and elastic.
6. In a lightly oiled large bowl, place the dough. Cover with plastic film and allow to rise for
about 1 to 1 1/2 hours or until double in size.
7. Transfer dough to a lightly-floured surface. Divide into 24 pieces and flatten each
portion with the palm of your hands to about 1/4 inch thick.
8. Spoon about a tablespoon of the corned beef in the center of the dough. Fold the edges
of the dough over the filling and pinch the ends while twisting it slightly to seal.
9. Roll each ball of dough in breadcrumbs and arrange them 1-inch apart on a lightly-
greased baking sheet with the seams side down.
10. Cover with a cloth and allow to rise for about 1 to 1 1/2 hours or until double in size.
11. Bake in a 350 F oven for about 15-20 minutes or until golden brown. Serve hot.

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
sponge cakes make the perfect snack or dessert any time of day.

Ingredients
 2 cups flour
 1 tablespoon baking powder
 8 large eggs, egg yolks and egg whites separated
 1 cup sugar
 1/2 cup milk
 6 tablespoons oil
 4 teaspoons Ube flavoring
 1/2 teaspoon cream of tartar

Instructions
1. Preheat oven to 350 F.
2. Combine flour and baking powder in a bowl and set aside.
3. In a large bowl, beat the egg yolks on medium speed until lighter in color and
slightly thicker.
4. Add 1/2 cup of the sugar and stir until incorporated. Add the milk, oil, and ube
flavoring and stir until combined.
5. Add the flour mixture in two additions and stir 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 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 17-20 minutes or until a toothpick inserted in the center comes out
clean.

Filipino Coconut Macaroons

 Prep Time
10 mins

Cook Time
20 mins

Total Time
30 mins

Filipino coconut macaroons are your new favorite baked treat! Soft, chewy and chock-full of
coconut flavor, they're absolutely addicting.

Ingredients
 1/3 cup butter, softened
 3/4 cup sugar
 2 eggs
 1 can (14 ounces) sweetened condensed milk
 1/2 teaspoon vanilla extract
 1/2 cup flour
 2 cups desiccated coconut

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
15-20 minutes or until golden.
6. Let cool for about 5 minutes.
 Cheese Dog Bread Rolls

Prep Time
15 mins

Cook Time
5 mins

Total Time
20 mins

Ingredients

 12 slices white bread

 3 hot dogs, cut into 4 strips
 4 ounces quick melt cheese, cut into 24 thin strips
 2 eggs
 ¼ cup milk
 1 cup Panko bread crumbs
 oil

Instructions

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.
6. Serve hot.
 Calamansi Muffins

Prep Time
10 mins

Cook Time
20 mins

Total Time
30 mins

Ingredients
For the Crumb Topping
 ¾ cup flour  ⅛ teaspoon salt
 ½ cup sugar  ¼ cup butter, melted

For the Muffins

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

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 the 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.
8. Drizzle over muffins.
 Garlic Bread

Prep Time
5 mins

Cook Time
5 mins

Total Time
10 mins

Ingredients
 1 loaf of Italian bread
 ½ cup salted butter, softened
 2 teaspoons garlic, minced and pounded
 1 teaspoon Parmesan cheese
 1 teaspoon dried parsley flakes

Instructions
1. Preheat oven and adjust to broil mode.
2. Slice the bread cross wise diagonally about 1 inch thick per slice. Set aside.
3. Combine the butter, parsley, Parmesan cheese, and garlic. Mix well.
4. Spread the mixture on the top of each sliced of Italian bread.
5. Arrange the bread slices in a baking tray. Broil for 5 to 6 minutes.
6. Serve as a side to your favorite dish.
7. Share and enjoy!
 M o i s t B a n a n a B r e a d wi t h R a i s i n s

Prep Time
10 mins

Cook Time
50 mins

Total Time
1 hr

Ingredients
 2 large ripe bananas (or 3 medium bananas) , mashed
 1 ¼ cups all-purpose flour
 ¾ cup cooking oil
 ½ teaspoon salt
 2 ounces raisins
 ¾ cup granulated white sugar
 1 teaspoon vanilla extract
 2 eggs
 1 teaspoon baking soda

Instructions
1. Preheat oven to 340F
2. Beat eggs in a mixing bowl
3. Add the bananas and oil. Continue to mix until the ingredients are well blended.
Set aside.
4. On a separate bowl, combine flour, sugar, baking soda, salt, and raisins. Mix
well.
5. Gradually add the flour mixture to the banana mixture. Continue to fold until all
the ingredients are well incorporated.
6. Add the vanilla extract. Mix.
7. Grease a loaf pan and then pour the mixture on it.
8. Bake for 50 minutes or until it passes the toothpick test
9. Remove from the oven and let it cool down. Refrigerate for 2 hours.
10. Slice the banana bread with raisins and arrange in a serving plate.
11. Serve. Share and enjoy with a cup of coffee or tea.