Creamy Filipino Kababayan
Prep time: 0:15 Overall time: 0:37
30 pieces scale / convert
1-1/2 tsp. salt
1-1/2 cups granulated sugar
1-1/3 tbsp. cream of tartar
1-1/2 sticks softened butter
2 cups bread flour
2 cups cake flour
1 tbsp. baking powder
1 tbsp. vanilla extract
1 cup warm water
10 to 20 drops yellow food color (as needed)
1-3/4 lb. sweetened condensed milk (2 cans)
1/2 cup vegetable oil
Combine salt, sugar, cream of tartar and soft butter in the bowl of an electric mixer.
Blend for 4 minutes at lowest speed.
Stir together in a separate bpowl the bread flour, cake flour, and baking powder.
Stir together vanilla, water, yellow color and condensed milk in another small bowl.
Add wet and dry ingredients along with oil alternately to mixer until it forms a smooth batter.
Fill well-greased muffin cups with 1/2 cup batter per hole.
Bake for 22 minutes at 375ï¿½F.
Allow to cool for 5 minutes then turn out onto wire racks to finish cooling.
This is a recipe that seems to be highly sought after in the Phillippines. It has the texture of a muffin and the flavor of an angel-food cake. Has some rather unique ingredients.
While enjoyable plain, is very good with buttercream frosting as well.
Have you made it? What'd you think?
Log in to review this recipe.