Discover the world of Filipino Chef RV Manabat with his collection of recipes! Be a kitchen hero with the RecipeShare app!

Chef RV


## The Allure of Cassava Cake

Cassava Cake, known as 'kamoteng kahoy' or 'balinghoy' in the Philippines, is a traditional Filipino dish that has graced many gatherings and special occasions. Its roots trace back to the Spanish colonization in the 16th century, making it a dish rich in history and flavor.

## Ingredients You'll Need

- 600g grated Cassava (Balinghoy) - do not squeeze or drain
- 1 cup (240g) coconut milk
- ¼ cup (60g) water or coconut water
- 390g condensed milk (1 can)
- 2 whole eggs
- ½ cup (around 50g) grated cheese
- 2 tbsps. melted butter
- ½ cup (120g) coconut milk (for topping)
- ½ cup (around 50g) grated cheddar (for topping)
- ½ cup (120g) condensed milk (for topping)
- ¼ cup (60g) butter (for topping)

## The Magic Behind Its Creation

Chef RV's approach to this dish is both traditional and innovative. Starting with freshly grated cassava, he emphasizes the importance of using a fine grater to achieve the perfect texture. The cassava's natural moisture plays a crucial role in ensuring the cake remains moist and dense, reminiscent of a rich cheesecake.

Combining the cassava with creamy coconut milk, rich condensed milk, and savory melted butter creates a mixture that's both sweet and savory. The addition of cheese adds a delightful twist, making it both creamier and cheesier.

## Crafting the Perfect Cassava Cake

1. Begin by preheating your oven to 300° F to 350° F.
2. In a large mixing bowl, combine the grated cassava, coconut milk, water, condensed milk, eggs, cheese, and melted butter.
3. Mix until smooth, ensuring a thick yet slightly runny consistency.
4. Pour the mixture into your preferred baking dish.
5. Cover with foil to retain steam and bake for 40-45 minutes.
6. While the cake is baking, prepare the topping. Combine the coconut milk, cheese, condensed milk and butter in a saucpan.
7. Heat the topping ingredients on a hob until the cheese and butter melt, bringing it to a full boil.
8. Once the cassava cake is firm, remove the foil and spread the topping evenly.
9. Broil for 2-3 minutes or until the top turns a golden brown.

## Serving Suggestions

Cassava Cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a more traditional experience, serve it alongside a cup of hot Filipino cocoa or coffee.

## Substitutes for a Global Audience

- Cassava: If unavailable, yucca can be a suitable replacement.
- Coconut Milk: Almond milk or soy milk can be used, though it may alter the taste slightly.

## Nutrition Information

Per 100g of serving:

- Calories: 150
- Carbohydrate Content: 20g
- Cholesterol Content: 10mg
- Fat Content: 7g
- Protein Content: 3g
- Saturated Fat Content: 4g
- Serving Size: 100g
- Sodium Content: 50mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3g

## Tips and Tricks for the Best Outcome

- For a richer flavor, use coconut water instead of regular water.
- Ensure the cassava is finely grated for the best texture.
- The topping should be caramelized but not burnt. Keep a close eye during broiling.

## Final Thoughts

Cassava Cake is more than just a dessert; it's a journey through Filipino culture and history. Its rich flavors and textures make it a favorite for many, and with Chef RV's recipe, you can bring a piece of the Philippines to your kitchen.

## FAQs

### Why is Cassava Cake popular in the Philippines?

Cassava Cake has deep roots in Filipino culture, dating back to Spanish colonization. Its affordability and delicious taste make it a staple in many households.

### Can I use yucca instead of cassava?

Yes, yucca can be a suitable replacement, though it might slightly alter the taste and texture.

### How long can Cassava Cake be stored?

It's best consumed within 2-3 days when stored in a cool place. Refrigerate if keeping for longer.

### What's the significance of the cheese in the recipe?

The cheese adds creaminess and a savory twist, enhancing the overall flavor profile of the cake.

### Is there a vegan version of Cassava Cake?

Yes, by substituting dairy products with plant-based alternatives, you can create a vegan version. However, it may slightly change the taste and texture.


Dive into the world of Filipino desserts with Chef RV's Cassava Cake. A traditional dish that's creamy, cheesy, and absolutely delightful!

Chef RV Cassava Cake


<YouTube url="https://www.youtube.com/watch?v=s8i4mszy5dI" />

## Caramel Bars Recipe

This is Chef RV's Easy Caramel Bars recipe that is perfect for as a snack or even as gifts for the holidays.

These caramel bars recipe is inspored by similar goodies sold by a popular restaurant chain in the Philippines.

## Ingredients

- Salted Butter: 339 grams (1 1/2 cups)
- Condensed Milk: 1 can
- Egg Yolks: 8
- White Sugar: 200 grams (1 cup)
- Baking Powder: 1/2 teaspoon
- Powdered Milk: 115 grams (1 cup)
- All-Purpose Flour: 240 grams (2 cups)

## Method

1. Begin by melting the butter in a large mixing bowl.
2. Slowly incorporate the condensed milk, blending until smooth.
3. Introduce the egg yolks one at a time, whisking them in.
4. Gradually fold in the white sugar, ensuring it's fully dissolved.
5. Sprinkle in the baking powder, mixing thoroughly.
6. Gently stir in the powdered milk.
7. Finally, mix in the all-purpose flour until you have a soft, cohesive dough.
8. Top with chopped cashew nuts then bang the pans into a surface to remove any bubbles.
9. Bake on a pre-heated 350F or 180C for around 32 to 38 minutes or until an inserted knife comes out clean.
10. Cool then use a plastic scraper to cut the bars for a nice clean cut.

## Nutrition Facts

For a serving size of 100 grams, the dish contains:

- Calories: 375 kcal
- Carbohydrate Content: 40g
- Cholesterol Content: 90mg
- Fat Content: 20g
- Protein Content: 7g
- Saturated Fat Content: 12g
- Serving Size: 100g
- Sodium Content: 300mg
- Sugar Content: 25g
- Trans Fat Content: 0.1g
- Unsaturated Fat Content: 7g

Please note: These are estimated values and might vary based on cooking method and specific brands of ingredients used.

## Substitutes for the Savvy Cook

In case you're missing a few ingredients or looking for healthier alternatives:

- Salted Butter: Unsalted butter (remember to add a pinch of salt!)
- Condensed Milk: Evaporated milk with added sugar
- All-Purpose Flour: Gluten-free flour

## Perfect Pairings

This creamy delight pairs wonderfully with a cup of black coffee or a scoop of vanilla ice cream. For a more textured experience, serve alongside crunchy almond biscotti or fresh fruit slices.

## Tips to Enhance Your Culinary Game

- When melting the butter, ensure it's on low heat to prevent it from burning.
- Always use room temperature eggs; this ensures even mixing.
- Sieve your dry ingredients for a lump-free dough.

## FAQs

### Why use salted butter?

Salted butter enhances the flavor profile, creating a balance between sweet and savory. If you're health-conscious, unsalted butter works too, but don't forget to adjust the salt!

### Can I use brown sugar?

Certainly! Brown sugar will impart a rich, molasses flavor to the dish.

### Why is my dough too sticky?

This could be due to varying moisture in ingredients. Simply add a bit more flour until you achieve the desired consistency.

### How long can I store this treat?

Stored in an airtight container, it will remain fresh for up to a week.


Delight your taste buds with this creamy, delectable treat made with condensed milk, butter, and more. Dive into its history, recipe details, and savor every bite!

Chef RV Easy Caramel Bars


<YouTube url="https://www.youtube.com/watch?v=TMjtZJk1U4o&t=1077s" />

## Ingredients for making the perfect Pandesal

Here's what you'll need to whip up some pandesal magic:

- 600 grams / 4 1/4 cup first-class bread flour
- 75 grams / 6 tablespoons sugar
- 115 grams / 1/2 cup water
- 115 grams / 1/2 cup fresh milk
- 1 whole egg
- 1 egg yolk
- 85 grams / 6 tablespoons butter or margarine
- 12 grams / 1 tablespoon instant dry yeast
- 5 grams / 1 teaspoon salt

## Let's Roll! How to Make Chef RV's Pandesal

Now that we've got our ingredients, let's dive into the nitty-gritty of making these scrumptious bread rolls.

1. Mix the Dry Ingredients
   In a large mixing bowl, combine the bread flour, sugar, instant dry yeast, and salt. Give it a good whisk to ensure everything is well-mixed.

2. Add the Wet Ingredients
   Add the water, fresh milk, whole egg, and egg yolk. Mix until a dough forms.

3. Knead, Knead, Knead!
   Add the butter or margarine to the dough and knead until smooth and elastic. This process usually takes around 10-15 minutes. You can do this by hand or use a stand mixer with a dough hook attachment mixing on medium-high speed. Check for doneness by stretching the dough to see if will pass the windowpane test.

4. Let it Rise
   Once the dough is ready, shape it into a ball and place it in a greased bowl. Cover the bowl with a damp cloth and let the dough rise for 1-2 hours, or until it has doubled in size.

5. Shape Those Rolls
   After the dough has risen, punch it down to release the air. Divide the dough into equal 55g portions (usually 20 rolls), shape them into smooth balls, and roll each ball in bread crumbs.

6. Final Proofing
   Place the pandesal rolls on a baking tray lined with parchment paper, leaving enough space between each roll for them to expand. Let them rest for 1-2 hours, or until they have doubled in size. Do not overproof.

7. Bake Your Heart Out
   Preheat your oven to 180°C (350°F) and bake the pandesal rolls for 15-20 minutes, or until they're golden brown.

8. Enjoy Your Pandesal!
   Remove the rolls from the oven and let them cool for a bit. Enjoy your freshly baked pandesal with your favorite spread or a steaming cup of coffee!

## Tips and Tricks for the Perfect Pandesal

To elevate your pandesal game, here are some helpful tips and tricks:

- Use high-quality bread flour for a better texture.
- If the dough is too sticky, do not add more flour as too much flour can result in tough bread. Refer to Richard Bertinet's slap and fold method to learn how to handle sticky bread.
- Make sure your yeast is active to ensure proper rising of the dough.
- Ensure your ingredients are at room temperature especially the liquids. Use a thermometer to check that they do not exceed 30C or 90F otherwise your yeast will die.
- When shaping the rolls, use a light touch to avoid deflating the dough.
- Use an oven thermometer to ensure the correct baking temperature, as oven settings may vary.

## Substitutes for Hard-to-Find Ingredients

If you're having trouble finding certain ingredients, here are some substitutes you can use:

- Bread flour: If you can't find first-class bread flour, you can use all-purpose flour. However, the texture might be slightly different.
- Fresh milk: You can substitute fresh milk with whole milk or a non-dairy milk alternative, such as almond or soy milk.
- Instant dry yeast: If you can't find instant dry yeast, you can use active dry yeast instead. Just remember to activate it in warm water and sugar before adding it to the dry ingredients.

## Nutritional Information

Assuming a 55g serving of each pandesal, each pandesal roll contains approximately:

- Calories: 192 kcal
- Carbohydrates: 32 g
- Protein: 5 g
- Fat: 4 g
- Saturated Fat: 1 g
- Cholesterol: 15 mg
- Sodium: 272 mg
- Potassium: 81 mg
- Fiber: 1 g
- Sugar: 5 g
- Vitamin A: 170 IU
- Calcium: 33 mg
- Iron: 1.8 mg

Keep in mind that the actual weight may vary slightly depending on factors such as dough handling, shaping, and baking.

## Frequently Asked Questions

### Can I freeze pandesal dough for later use?

Yes! You can freeze the dough after shaping the rolls. Place them on a baking tray and freeze until solid, then transfer to a freezer bag. When you're ready to bake, let them thaw and rise before baking.

### Can I make pandesal without a stand mixer?

Absolutely! You can knead the dough by hand. It might take a bit more effort, but the results will be just as delicious.

### How do I store leftover pandesal?

Store leftover pandesal in an airtight container or plastic bag at room temperature. It's best to consume them within 2-3 days.

### Can I use whole wheat flour for a healthier pandesal?

You can substitute some of the bread flour with whole wheat flour. Keep in mind that the texture and taste will be slightly different.

### Is there a vegan version of this pandesal recipe?

To make a vegan pandesal, replace the egg and egg yolk with a flax egg, and use a plant-based milk and butter substitute.


Discover Chef RV's pandesal recipe, the classic Filipino bread rolls! Learn how to make these fluffy, golden delights perfect for breakfast or snack time.

Chef RV Easy Pandesal


<YouTube url="https://www.youtube.com/watch?v=pGbf_JNLAfU&pp=ygUYY2hlZiBydiBrYWJhYmF5YW4gcmVjaXBl" />

## Kababayan Muffins: A Filipino Delight

Kababayan muffins are a staple in Filipino bakeries, offering a delightful taste that carries a rich cultural significance.

These muffins are soft and slightly chewy in texture and are made with canned milk as traditional bakeries in the Philippines won't have any refrigerators.

I remember eating these muffins as a child and making them at home just brought me back to my childhood!

The name 'Kababayan' translates to 'countryman' in Filipino, and the unique shape of these muffins is reminiscent of the traditional farmer's hat, which is taken off and raised when exchanging warm greeting among countrymen.

## The Magic Behind Kababayan Muffins

The secret to the perfect Kababayan muffin lies in the baking process.

The muffins are initially baked at a high temperature to create a distinctive bulge in the middle, then the temperature is reduced to ensure the inside is cooked thoroughly.

This method, known as temperature shock, gives the muffins their unique hat-like shape.

The amount of baking powder also ensures to give the muffins that distinctive look.

## Ingredients for Kababayan Muffins

Here's what you'll need to make your own batch of Kababayan muffins:

- 237 grams of water
- 177 grams of evaporated milk
- 113 grams of melted butter or margarine
- 1 whole egg
- 1 tablespoon of vanilla extract
- Few drops of yellow food coloring (optional)
- 312.5 grams of all-purpose flour
- 150 grams of white sugar
- 20 grams of baking powder
- 1.15 grams of baking soda
- 1.42 grams of salt

## Ingredient Notes

- Instead of water, I used fresh milk to give the muffins more body and creaminess.
- If you use a large-sized cup cake liners, you will be able to make just 12 pieces.
- Try mixing the batter with 1 tablespoon of mango essence, 3/4 tablespoon of pandan essence or 1 tablespoon of ube essence to give them some other flavours.

## Preparing Your Kababayan Muffins

1. Preheat your oven to 415°F/212°C and grease your muffin pans.
2. In a bowl, combine your dry ingredients: flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix together your wet ingredients: water, evaporated milk, melted butter, egg, and vanilla extract. Add yellow food coloring if desired.
4. Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth.
5. Divide the batter evenly among the greased muffin pans.
6. Bake in the preheated oven at 415°F/212°C for 7 minutes.
7. After 7 minutes, reduce the oven temperature to 350°F/180°C and bake for another 7 minutes.
8. Let the muffins cool before removing them from the pan.

## Nutritional Information

Given the ingredients used, each serving of Kababayan muffins (approximately 76 grams per serving) contains:

- Calories: 200 kcal
- Carbohydrate Content: 25 g
- Cholesterol Content: 20 mg
- Fat Content: 10 g
- Protein Content: 4 g
- Saturated Fat Content: 5 g
- Sodium Content: 200 mg
- Sugar Content: 15 g
- Trans Fat Content: 0 g
- Unsaturated Fat Content: 2 g

## What to Serve with Kababayan Muffins

Kababayan muffins are versatile and can be enjoyed at any time of the day.
They pair well with a cup of coffee for breakfast or as a mid-afternoon snack.
For a more substantial meal, try serving them with a savory Filipino dish like Adobo or Sinigang.

## Ingredient Substitutes

If you're having trouble finding some of the ingredients, here are a few substitutes:

- Evaporated Milk: You can use half-and-half or heavy cream as a substitute.
- Melted Butter: If you prefer a dairy-free option, you can use coconut oil or any other vegetable oil.

## The Kababayan Muffin Experience

Baking Kababayan muffins is not just about creating a delicious treat; it's about experiencing a piece of Filipino culture. The process is simple, the ingredients are accessible, and the result is a delightful muffin that carries a piece of history in its unique shape.

## FAQs

### What makes Kababayan muffins unique?

The unique shape of Kababayan muffins, resembling a farmer's hat, and the temperature shock baking method sets them apart from other muffins.

### Can I use regular milk instead of evaporated milk?

Yes, you can use regular milk, but evaporated milk gives the muffins a richer taste.

### What can I use if I don't have yellow food coloring?

The food coloring is optional and is used to give the muffins their traditional yellow color. You can leave it out if you prefer.

### How long do Kababayan muffins stay fresh?

Kababayan muffins can be stored in an airtight container at room temperature for up to 3 days.

### Can I freeze Kababayan muffins?

Yes, you can freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn.

## Final Thoughts

Baking Kababayan muffins is a delightful journey into the heart of Filipino cuisine. These muffins, with their unique shape and rich flavor, offer a taste of the Philippines that you can easily recreate in your own kitchen. So why wait? Start baking and bring a piece of Filipino culture to your home.


Let's make some of Chef RV's Kababayan muffins. Discover the secrets behind these delightful treats and bring a taste of the Philippines to your kitchen.

Chef RV Kababayan Filipino Muffins


<YouTube url="https://www.youtube.com/watch?v=Vz2ykOhVnOw&pp=ygUOY2hlZiBydiBkb251dHM%3D" />

## Rolling Up Our Sleeves: The Beginning of the Donut Adventure

Ever wondered what it's like to craft those heavenly doughnut orbs from scratch? Brace yourselves as we embark on a culinary journey into the world of Chef RV's Sugar Glazed Donuts.

## Doughy Delight: Ingredients for Donut Mastery

To recreate Chef RV's Sugar Glazed Donuts in your kitchen, we need:

- 18 grams instant dry yeast
- ¾ cup white sugar
- 3 whole eggs
- 160 grams salted butter
- 150 grams evaporated milk
- 200 grams water
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1000 grams bread flour

And for that classic sugar glaze, you'll need:

- ¼ cup melted butter
- 2 cups confectioner’s sugar
- 1/3 cup evaporated milk
- A splash of vanilla extract (optional)

## Substitutes for the Modern Chef

Should some ingredients be elusive, worry not. The universe of baking is flexible. For the yeast, you can use 1.5 times the amount of active dry yeast. And in case of evaporated milk shortage, a mix of 3/4 parts milk and 1/4 parts half-and-half can work as a fine substitute.

## Time to Sizzle: The Prep and Cook

Before we dive into the steps, it's essential to note that your preparation time will be around 2 hours, and cooking will take approximately 15 minutes.

1. Combine the yeast, sugar, eggs, butter, evaporated milk, water, salt, and baking powder. Mix until it forms a smooth consistency.
2. Gradually add the bread flour and continue to mix. After the dough has fully formed, let it rise for 1 hour.
3. Once the dough has doubled in size, roll it out to about 1/2 inch thick. Cut into doughnut shapes and let it rise again for 30 minutes.
4. Heat oil in a frying pan. Once it's hot enough, fry the doughnuts until golden brown.
5. For the glaze, combine the melted butter, confectioner’s sugar, evaporated milk, and vanilla extract (optional). Stir until it's smooth.
6. Dip each fried doughnut into the glaze, then place them on a wire rack to let the excess glaze drip off.

## Nutrition Insights: The Breakdown

Based on an average serving size of 60 grams (approximately one donut), the nutritional breakdown is as follows:

- Calories: 200 kcal
- Carbohydrate: 30g
- Cholesterol: 25mg
- Fat: 7g
- Protein: 4g
- Saturated Fat: 4g
- Serving Size: 60g
- Sodium: 250mg
- Sugar: 10g
- Trans Fat: 0g
- Unsaturated Fat: 3g

Please note, these values are approximate and can vary depending on the specific brands of ingredients used.

## A Symphony of Sides: What to Serve with Sugar Glazed Donuts

Sugar glazed donuts are pretty versatile. They pair beautifully with a hot cup of coffee, a glass of milk, or even a dollop of creamy vanilla ice cream. If you're into salty-sweet combos, try serving them with crispy bacon strips.

## Enhance the Experience: Tips and Tricks

- Always ensure your yeast is fresh to guarantee a fluffy dough.
- When frying the doughnuts, avoid crowding the pan. It can drop the oil temperature, leading to soggy donuts.
- Lastly, immerse the donuts in the glaze while they're still warm. It helps the glaze adhere better, providing that perfect sweet shell.

## Last Morsel: A Few Thoughts

Isn't there something magical about creating your own Chef RV's Sugar Glazed Donuts at home? With a little effort and this guide, you'll be impressing your friends and family in no time.

## FAQs

### Can I use All-Purpose Flour instead of Bread Flour?

While it is possible, bread flour gives the donuts a lighter, more airy texture due to its higher protein content.

### Can I store leftover donuts?

Absolutely! Sugar glazed donuts can be stored in an airtight container at room temperature for up to two days.

### How can I make my donuts vegan?

You can replace eggs with applesauce, use plant-based milk instead of evaporated milk, and use a vegan butter substitute.

### Can I bake these donuts instead of frying?

Yes, you can! Preheat your oven to 375°F (190°C) and bake for about 12-15 minutes or until golden brown.

### What other flavors can I add to the glaze?

Feel free to experiment! Lemon zest, cinnamon, cocoa powder, or even maple syrup can add a delicious twist to your glaze.


Uncover the joy of preparing Chef RV's Sugar Glazed Donuts with a step-by-step guide. Each bite is an adventure!

Chef RV Easy Donuts


<YouTube url="https://www.youtube.com/watch?v=8ad8RZdxK-c&pp=ygUPY2hlZiBydiBlZ2cgcGll" />

## A Peek into the world of Egg Pie

Have you ever tried a dessert that is not just satisfyingly sweet, but also creamy and rich? A perfect balance of flaky crust and silky filling? Then you've most likely enjoyed an Egg Pie. A popular dessert in Filipino cuisine, Chef RV's Egg Pie is a culinary masterpiece, baked to a golden-brown finish and filled with creamy custard. A joy to savor, let's unravel the mystery behind this wonderful treat.

## In the Mix: Ingredients Unveiled

Before we plunge into the baking process, let's gather our ingredients. Do remember, precision is the key to perfection when it comes to baking.

This recipe produces two 9-inch pies.

### For the crust:

- 250 grams all-purpose flour
- 2 tablespoons white sugar
- 180 grams salted butter, cut into cubes
- 1/4 cup ice cold water
- 2 egg yolks

### For the filling:

- 2 cans (790 grams) condensed milk
- 2 cups (500 grams) evaporated milk
- 6 whole eggs
- 6 egg yolks
- 1-2 tablespoon vanilla extract
- 3 egg whites

## Let's Get Cooking!

### Behind the Curtain: Crafting the Crust

1. Start by preheating your oven to 200°C (around 390°F). Remember, it's hot in the kitchen!
2. In a large bowl, combine the flour and sugar. Rub the cold butter cubes into the flour until it resembles breadcrumbs. Baking is a hands-on affair, so don't shy away!
3. Add the egg yolks and water, then fold it until a dough forms. Imagine you're gently tucking a baby into bed—that's how delicate you need to be.

### Creamy Goodness: The Filling

1. In another bowl, whisk together the condensed milk, evaporated milk, whole eggs, egg yolks, and vanilla extract. The result should be a creamy, silky blend that feels like a sweet, liquid velvet.
2. In a separate bowl, beat the egg whites until stiff peaks form. You're looking for meringue-like fluffiness.

### From Dough to Delight: The Assembly

1. Roll out the dough, and fit it into your pie dish. It should look like a blanket, comfortably nestled.
2. Pour the custard filling into the crust, and then carefully spread the beaten egg whites on top.
3. Bake for 45-55 minutes until the crust turns golden and the filling sets.

## What's Cooking: Nutritional Breakdown

Serving size: 125 grams. This recipe makes two 9-inch pies and serves around 12 people.

Per serving:

- Calories: 456
- Carbohydrate Content: 38.2g
- Cholesterol Content: 236.5mg
- Fat Content: 29.1g
- Protein Content: 11.9g
- Saturated Fat Content: 17g
- Sodium Content: 260mg
- Sugar Content: 28.1g
- Trans Fat Content: 0.6g
- Unsaturated Fat Content: 8.7g

## Sidekick Suggestions: The Perfect Pairings

Pair your egg pie with a hot cup of coffee for a blissful breakfast. Or, serve it with a dollop of vanilla ice cream for an extra indulgence. It also perfectly complements a fresh fruit salad.

## Tricks of the Trade: Elevating the Egg Pie

- For a smoother custard, strain your mixture before pouring into the crust.
- Check the pie after 30 minutes of baking. If the crust browns too quickly, cover it with aluminum foil.

## Ingredient Alternatives: Swapping Secrets

Can't find evaporated milk? No problem! Use cream instead. Likewise, if condensed milk isn't available, create your own by simmering a mixture of milk and sugar.

## FAQs

### How can I store the leftover egg pie?

Cover your pie in cling wrap or store in an airtight container. It can last up to 4 days in the refrigerator.

### Can I use unsalted butter in the crust?

Absolutely! If you use unsalted butter, just add a pinch of salt to your dough.

### What if my pie cracks on top?

Cracks may appear if the pie is overcooked. But don't worry, it still tastes as good!

## Tasting Notes: The Final Slice

And there you have it, your very own Chef RV Egg Pie! It's not just about the end product, but the joy and satisfaction of baking. Enjoy the creamy, flaky goodness. The aroma of a freshly baked egg pie is truly something to relish!


Let's make Chef RV's classic Egg Pie. Discover the how to make this Filipino classic right in your own kitchen.

Chef RV Recipes

Chef RV Cassava Cake

Chef RV Easy Caramel Bars

Chef RV Easy Pandesal

Chef RV Kababayan Filipino Muffins

Chef RV Easy Donuts

Chef RV Egg Pie