Kababayan Bread is a very famous Filipino Muffins being sold in most bakeries in the Philippines. If you are Filipino living in another country, you might say "childhood memories". Because before, there were not as many bread choices in bakeries unlike today. As far as I remember, the ones I always see on display were Spanish Bread, Kababayan, Pianono, Pan de Ube, Pan de Regla, Monay, Donut and a few others and I do not what they are called. Pandesal is always served hot and you will have to ask the vendor for that.
Anyway, the term Kababayan actually means "countryman or townmate" which is widely used. I am not really sure what the origin of this Kababayan Bread but it could be because in the past many Filipinos like to wear our Native Hat or Salakot that's similar to this Kababayan's domed top shape. But to make this, there's really a technique to achieve that.
This is actually not the first time I tried this recipe. Few years back when I made one but I did not achieve the same taste and shape I wanted. This time I thought of making another recipe and tried baking it at a higher temperature as its initial stage to shock the bread then lower the temperature after but it didn't really create the "salakot" shape. Yes, it has some bump or "bukol" on top but that 's just similar to other muffins I've made. See my photo below.
So, I tried again and made another batch. This time, using a combination of vegetable shortening and flour for greasing and it worked! And to really test the difference, I filled 6 cavities of the muffin pan with the shortening and flour mixture then greased the other 6 cavities with margarine. To check the result while baking, I took a peek at the oven window and noticed that during the first 10 minutes of baking, the one greased with shortening created a crater, like it's hollow in the middle of the muffin then it slowly rose to the top and created the domed shape. Unlike the one greased with margarine, it was flat in the middle then it was baked like how we normally bake our muffins. See photo below.
Again, if you wanted to achieve the "Salakot" (domed top shape), do not use margarine or butter. Also stick to 350F/175C and really there's no need to shock the muffins to achieve the shape, it's the vegetable shortening so do not ever skip it.
Also, this recipe is not overly sweet. It is super soft and moist! Super easy to make!
Give it a try and please let me know what you think by leaving a comment below. Enjoy!
KABABAYAN BREAD RECIPE
RECIPE TIPS AND NOTES:
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UBE CASSAVA FLAN