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Dessert


## 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


## A Nibble from the Past: Carrot Sponge Cake

Today we'll make [Bruno Almouse' Carrot Cake Recipe](https://brunoalbouze.com/recipe/carrot-cake/).

You can watch his YouTube video [here](https://www.youtube.com/watch?v=tZ16lcfrLuA).

I have just made this recipe and I must say Bruno is truly the king of pastry!

## Ingredients

Yields: 8 servings

### Carrot and Pineapple Mixture

- 120 g pineapple, cut into small cubes (optional)
- 250 g carrots
- 20 g ginger, fresh or crystalized
- 150 g orange or carrot juice (I used pineapple juice from the can)

### Dry Ingredients

- 70 g ground walnuts or pecans
- 190 g all-purpose flour
- 5 g baking powder
- 3 g baking soda
- 1 g cinnamon
- 3 g salt

### Genoise

- 150 g eggs (3), room temp
- 80 g white sugar
- 40 g brown sugar
- 120 g neutral oil (grape seed/peanut)

### Orange-Carrot Jelly

- 100 g orange juice
- 100 g carrot juice
- 30 g sugar
- 2 g agar-agar

### Buttercream-Cheese Filling

- 220 g sugar
- 50 g water
- 10 g honey
- 130 g egg white (from 4 eggs)
- 10 g vanilla
- 150 g butter, room temp
- 300 g cream cheese, room temp

### Chocolate Chablon (optional)

- 100 g dark chocolate
- 5 g oil

## Method

### Assembling the Carrot Sponge

1. Peel, wash, and shred the carrots. With your food processor's blade, cut them down further, along with the ginger.
2. In a large saucepan, cook down the carrot and orange juice for about 15 minutes, until all the moisture evaporates. Adding pre-cooked carrots instead of raw ones lends a remarkable moistness to the cake, making it better as it ages.
3. If using whole walnuts, grind the walnuts into a fine meal in your food processor. Add flour, baking powder, baking soda, cinnamon, and salt to this mixture. Stir until they blend well and set aside.
4. Meanwhile, using a stand mixer with the whisk attachment, create a genoise by beating the eggs and sugars at high speed for around 15 minutes or until they turn pale and fluffy. It should have ribbon consistency.
5. Gradually fold in the oil into the genoise mixture, then the dry ingredients, and finally the carrot mixture, blending each thoroughly before adding the next.
6. Finally, spread the batter evenly onto a baking tray lined with parchment paper.

### Baking the Carrot Sponge

1. Preheat your oven to 375ºF/180ºC.
2. Bake the carrot sponge for about 15 minutes. Be careful not to overcook.
3. Let it cool, then freeze.
4. Remove from the sheet tray and cut into four rectangles.
5. Refrigerate these until needed.

### Preparing the Orange-Carrot Jelly

1. Combine sugar and agar agar.
2. Reduce the orange and carrot juice by half.
3. Add the sugar-agar mixture, stirring well, and cook for another 2 minutes.
4. Transfer to a small container lined with plastic wrap. Chill and cut into small cubes. You can freeze these cubes for later use.

### Whipping up the Buttercream-Cheese Filling

1. Start with the Italian meringue: beat egg whites with cream of tartar on medium speed. While it runs, gradually pour in the sugar, water, and honey cooked to 245ºF/118ºC.
2. Increase the mixer speed, beating until the mixture cools down. Add vanilla and butter once the meringue reaches 77ºF/25ºC. Beat until homogenized, then add cream cheese and continue beating until the mixture is fluffy and light.

### Setting the Chocolate Chablon

1. Chop the dark chocolate into small pieces and microwave in 20-second intervals, stirring in between until it melts. Do not overheat.
2. Mix in the oil and spread this mixture evenly and thinly over the first sponge cake. Refrigerate to set. The coated side will be the bottom of the cake.

### Assembly

1. Once all components are ready, start the assembly by spreading the frosting on the cooled sponge. Repeat until all pieces are covered.
2. Decorate the cake with an open star piping tip and freeze until firm enough to trim off edges and cut.
3. Decorate with orange-carrot jelly cubes and top with real mini carrots if desired.

## Nutritional Breakdown

Given the serving size of 155 grams (including serving size for all the components), the nutrition content for each serving of Carrot Sponge Cake is approximately:

- Calories: 520 kcal
- Carbohydrate Content: 60 g
- Cholesterol Content: 80 mg
- Fat Content: 30 g
- Protein Content: 6 g
- Saturated Fat Content: 12 g
- Sodium Content: 450 mg
- Sugar Content: 40 g
- Trans Fat Content: 0 g
- Unsaturated Fat Content: 18 g

## Elevating Your Culinary Experience

Enhance your Carrot Sponge Cake experience by serving it alongside a cup of hot black tea or a glass of dessert wine. A side of whipped cream or vanilla ice cream can also be a delightful accompaniment.

## Frequently Asked Questions

### What can I substitute for the cream cheese in the filling?

You can use mascarpone or ricotta cheese as an alternative to cream cheese in the filling. The texture and taste might vary slightly, but they make excellent substitutes.

### Can I use pre-packaged carrot juice for the jelly?

While fresh juice is always preferable for the best flavor, pre-packaged carrot juice can certainly be used in a pinch.

### Is there a vegan alternative for the eggs in this recipe?

Yes, you can substitute each egg with a mixture of 1 tablespoon of flaxseed meal and 2.5 tablespoons of water.

### Can I substitute the sugar with a sweetener?

Yes, you can use sweeteners like stevia or erythritol instead of sugar. Please check the packaging for the correct conversion ratio.

### Can this cake be frozen for later use?

Yes, the carrot sponge cake freezes well. Wrap it carefully and it can be frozen for up to two months.


Learn how to make Bruno Albouz's delicious Carrot Cake, he uses French technique to take this traditionally English cake to the next level. Definitely worht the effort.

Bruno Albouze Carrot Cake


## Ingredients

To create the most irresistible Matcha White Chocolate Brownies with Tahini Swirl using more accessible ingredients in grams, you'll need:

- 85g unsalted butter (6 tablespoons)
- 75g white chocolate chips, divided (1/2 cup)
- 50g dark brown sugar (1/4 cup)
- 65g granulated sugar (1/3 cup)
- 1 teaspoon vanilla extract
- 60g smooth tahini, divided (1/4 cup)
- 125g all-purpose flour (or a 1:1 gluten-free flour blend, if you prefer) (1 cup)
- 1½ tablespoons matcha powder
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon honey

## Method for Matcha White Chocolate Brownies with Tahini Swirl

Follow these simplified steps to create your scrumptious Matcha White Chocolate Brownies with Tahini Swirl using the updated ingredient list:

1. Prep the baking pan: Preheat the oven to 350°F (180°C) and line an 8x8-inch metal baking pan with parchment paper.
2. Melt the white chocolate: In a heatproof bowl, add half of the white chocolate chips (37.5g). Set aside.
3. Brown the butter: In a small saucepan, melt and brown the butter, ensuring it doesn't burn. Once it turns light brown and nutty, pour the browned butter over the white chocolate chips. Let it sit for 3 minutes, then stir to melt the chocolate.
4. Mix wet ingredients: Add the dark brown sugar, granulated sugar, vanilla extract, and half of the tahini (30g) to the butter and chocolate mixture. Allow it to cool for 5 minutes.
5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour (or gluten-free flour blend), matcha powder, and salt.
6. Blend in the egg: After the butter mixture has cooled for at least 10 minutes, mix in the egg until well combined. Continue beating for another minute to incorporate air into the batter.
7. Combine wet and dry ingredients: Gently mix the wet ingredients into the dry ingredients using a rubber spatula until just combined, avoiding overmixing. Fold in the remaining white chocolate chips (37.5g) and evenly press the dough into the lined baking pan.
8. Prepare the tahini swirl: In a small bowl, whisk together the remaining tahini (30g) and honey until just combined. Be careful not to overmix to prevent seizing. Spoon 9 dollops of the tahini mixture over the top of the brownies.
   9.Create the swirl: Using a sharp knife, cut through the tahini dollops, creating a swirl pattern on the surface of the brownies.
9. Bake and cool: Bake the brownies for 27-28 minutes, or until the edges turn golden brown and the top is set but still soft. Remove them from the oven and let them cool in the pan for at least 10 minutes. Then, use the parchment paper to lift the brownies out of the pan, allowing them to cool completely. Cut them into 12 squares and serve.

## Nutritional Breakdown

These brownies are a treat, but they also have some surprising nutritional benefits. Each brownie (approx. 65g serving) provides:

- Calories: 275
- Fat: 15g
- Sodium: 105mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugars: 18g
- Protein: 4g
- Cholesterol: 35mg

Please note these values are estimates only.

## Matcha Brownie Bliss: Tips and Tricks

- For a more intense matcha flavor, use a high-quality, finely ground matcha powder.
- Be patient when browning the butter, as it can quickly turn from browned to burnt.
- If you prefer a stronger tahini flavor, feel free to add an additional tablespoon of tahini to the swirl mixture.

## Creative Ingredient Substitutes

Can't find certain ingredients or want to try something different? Give these alternatives a shot:

- Replace matcha powder with 3 tablespoons of finely ground cocoa powder for a chocolatey twist.
- Swap white chocolate chips for semi-sweet or milk chocolate chips if you prefer a different chocolate variety.
- If you don't have tahini on hand, you can use almond or cashew butter as a substitute, although the flavor profile will change slightly.
- To keep the brownies gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour.

## Frequently Asked Questions

### Can I make these brownies gluten-free?

Yes, simply replace the all-purpose flour with a 1:1 gluten-free flour blend.

### How should I store my Matcha White Chocolate Brownies with Tahini Swirl?

Keep the brownies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.

### Can I freeze the baked brownies for later?

Yes, you can! Wrap the individual brownies tightly in plastic wrap and store them in an airtight container or resealable plastic bag in the freezer for up to 3 months. Thaw them in the refrigerator or at room temperature before enjoying.

### Can I use a different type of chocolate in this recipe?

Yes, you can replace the white chocolate chips with semi-sweet or milk chocolate chips based on your preference. However, keep in mind that this will alter the flavor of the brownies.

## The Last Bite

Now you have the perfect recipe to create delectable Matcha White Chocolate Brownies with Tahini Swirl that will leave your taste buds in awe. With the right blend of ingredients, a few helpful tips, and a touch of creativity, you'll master these delightful treats in no time. So, go ahead and indulge in this heavenly dessert!


Savor the fusion of earthy matcha, creamy white chocolate, and nutty tahini in a luscious brownie. Discover the intriguing recipe and its surprising benefits.

White Chocolate Matcha Tahini Brownies


## Simple Yet Incredibly Indulgent Dessert

I was walking past one of my favourite cafes today and in their display windwo was this Burnt Basque Cheesecake. It was staring at me, as if asking me to buy it. The price? £55. I was in shock.

I haven't made Basque Cheesecake before, but it doesn't look so complicated to make. So I searched online.

One of my favourite chefs online, [Hanbit Cho's recipe video](https://www.youtube.com/watch?v=TGR8ONqRAnE) showed up. It was indeed quite easy to make, and looks so good! So I decided to make this after work.

## What is Basque Cheesecake?

Basque Cheesecake is named after the Spain's Basque region in the north, bordering France.

This cheesecake differs from the New York style cheesecake in that it does not have a crust and it has that distinctive burnt and caramelized top, as well as its gooey curd-like interior.

This version of cheesecake is so much easy to make. Essentially it's just 5 key ingredients, with the addition of vanilla extract. You don't even need to have any mixer.

## For this recipe, you'll need

- Cream Cheese: 320g
- Sugar: 85g
- Eggs: 110g
- Heavy Cream: 190g
- Cake Flour (or cornstarch): 10g
- Vanilla Extract: a few drops
- Vanilla Bean: just a bit

## The Perfect Basque Cheesecake in 7 Moves

1. Start by preparing your pan. Line it with two layers of crumpled parchment paper to prevent excessive caramelization on the sides of the cheesecake.
2. Begin by lightly beating the room-temperature cream cheese. Remember, you're not aiming for a fluffy mix - the goal is a smooth and silky texture.
3. Next, add the sugar to the cream cheese and mix them together.
4. Gradually incorporate the eggs into your mixture. Doing this slowly helps maintain the smooth consistency of your batter.
5. Mix the cake flour with the heavy cream in a separate bowl, then gradually add this mixture into your batter.
6. Pass the mixture through a sieve to remove any lumps, ensuring a smooth and silky cheesecake.
7. Pour the mixture into your prepared pan and bake it in a pre-heated oven at 220℃ for 18~22mins. Remember, to get that beautifully burnt top, maintaining a high temperature is crucial.

Let if cool a bit, then let set overnight in the fridge before serving.

## Some Recipe Notes

Here are my personal notes after making this recipe.

- Hanbit used a hand mixer in his video, but this will incorporate too much air in the mixture. I just used a spatula to mix all the ingredients together.
- As Hanbit suggested, do not use too much vanilla as you don't want to overpower the cheese.
- It's highly suggested that you taste the cheesecake batter before setting it on the pan. You can still add some flavours as you want.
- Adjust the baking time until you have a burned or caramelised top to your liking.
- Once your cheesecake is out of the oven, let it cool down to room temperature before moving it into the fridge. It will be too gooey to eat right out of the oven, so let it set for at least 12 hours. This waiting period might test your patience, but the result is worth it.
- Top with your favourite berries. The shop where I saw this from had some fresh blueberries, strawberries, raspberries and blackberries on top.
- Before experimenting with other flavours, make the cheesecake on itself first. Once you are familiar with the process, try to mix in some other ingredients like ube extract, chocolate, etc.

## What to Pair with your Basque Cheesecake

The Basque Cheesecake's mildly tangy flavor pairs well with a variety of fruits. Serve slices of fresh berries, a drizzle of passion fruit pulp, or a dollop of citrusy marmalade on the side for a refreshing contrast.

## Nutritional Information

Each serving of Hanbit Cho's Gooey Basque Cheesecake (approximately 100g) provides:

- Calories: 320 kcal
- Carbohydrate Content: 15g
- Cholesterol Content: 120mg
- Fat Content: 25g
- Protein Content: 6g
- Saturated Fat Content: 15g
- Sodium Content: 180mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

## Enhancing Your Cheesecake Experience

A few simple tricks can take your cheesecake from good to great:

- To ensure even mixing, ensure all your ingredients are at room temperature before starting.
- Try not to overmix your batter. Overmixing can incorporate too much air, leading to a spongy rather than creamy texture.

## Final Scoop on Gooey Basque Cheesecake

As you can see, this Burnt Basque Cheesecake is super easy to make and really worth the effort. Hanbit Cho's recipe again did not disappoint!

With the right technique, a little patience, and a handful of everyday ingredients, you can recreate this masterpiece at home.

## FAQs

### Can I use a different type of sugar?

Yes, you can use brown sugar instead of white sugar for a deeper, caramel-like flavor.

### Is it necessary to refrigerate the cheesecake for 12 hours?

Yes, it is essential to let the cheesecake set in the fridge to achieve the perfect texture.

### Can I use low-fat cream cheese?

You can, but it may affect the richness of the cheesecake.

### Can I use a different flavor extract instead of vanilla?

Absolutely! You can experiment with almond or citrus extracts.

### What should I do if I see cracks on my cheesecake?

Cracks may form if the cheesecake is overbaked. Try reducing your oven temperature or bake time.


Learn to bake the rich and gooey Hanbit Cho Basque Cheesecake, a crustless cheesecake from the Basque region of Spain, with this detailed recipe.

Hanbit Cho Gooey Basque Cheesecake


<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.

Dessert Recipes

Chef RV Cassava Cake

Chef RV Easy Caramel Bars

Bruno Albouze Carrot Cake

White Chocolate Matcha Tahini Brownies

Hanbit Cho Gooey Basque Cheesecake

Chef RV Kababayan Filipino Muffins