Kababayan
A bright golden Filipino muffin characterized by its cone shape and pairs well with a warm drink.
Ingredients
Ingredients for Greasing the Pan
- ½ cup lard (or shortening)
- 2 tablespoons oil
- 3 tablespoons flour
Ingredients for the Batter
- 2 large eggs
- 1 can evaporated milk (370ml)
- ¼ teaspoon salt
- 1 ¼ cups sugar
- ⅔ cup vegetable oil (or coconut oil)
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- Yellow food color
Instructions
Preparation Process
- Preheat the oven to 200°C (180°C for fan) or 400°F.
- In a small bowl, mix the lard/shortening, oil, and flour until well blended. Use this mixture to generously grease two 12-cup muffin pans. Coat the cups well, as this will help create the unique salakot shape later on.
Making the Batter
- In a large bowl, beat the eggs, then add milk, salt, and sugar. Mix until the sugar is dissolved. Add in the vegetable oil and vanilla, and mix until well incorporated.
- Sift in the all-purpose flour and baking powder. Mix thoroughly using a whisk or an electric mixer. The batter should have a smooth consistency, forming continuous ribbons when lifted. If it's too thick, add a bit of water. Add about ¼ teaspoon of yellow food color and mix again until well combined.
Baking Process
- Pour the batter into the prepared pan, filling each cup about ¾ full. Bake in the preheated oven at 200°C for 3-5 minutes until the edges rise, creating a center crater. Reduce the heat to 160°C and bake for an additional 10 minutes, or until fully baked (use the toothpick test). As it bakes, you'll notice the center rising to form the iconic dome shape resembling a salakot.
- Once done, remove the muffin pans from the oven and let them cool slightly in the pan until you can handle them comfortably. Transfer the beautifully baked Kababayan bread to a serving tray.