These fluffy easy to do snack can be done in just a few minutes. In just a batter made of flour, baking powder, sugar, salt, eggs, milk and oil. You can make batches of these sweet treat to share or to keep for yourself. A nice merienda for the day or a quick to do treat for sudden visitors, pair these with a cup of coffee to cozy up in the afternoon even without an oven.
A short history on Pananderias
Filipinos eat 3 times a day breakfast, lunch and dinner, with afternoon snacks that are usually breads found in Pananderias. Pananderias or ‘Filipino Bakeries’, typically sell breads such as pandesal, the humblest Filipino bread, this is a simple bread Filipinos usually eat in the morning, pan de coco a bread filled with sweet coconut, pianono a chiffon roll filled with butter and sugar or with a sweet custard filling, kabayan a gong shaped muffin topped with butter and sugar, ensaymada a sweet dense bread flavored with cheese and cream with a sprinkle of sugar on top, hopia a bean filled pastry, monay a bread with a firm golden crust and soft fluffy inside usually eaten as a bread sandwich, even other pastries like buko pie a fruit pie made with coconut meat and condensed milk filling over a usual pie crust, egg pie a creamy egg-y almost smooth custard filled pie.
Filipino breads are usually bare and ready to be filled with fillings and spread you can also buy inside the bakery or pananderias, or delightfully sweet breads filled with custards, ube jam, coconut fillings, or puddings. Filipino breads also have a comedic side to them and example of this are ‘Putok’ or ‘explode’ in English is a small bread roll almost circular in shape and a little crater on top is sometimes made fun of as ‘putok’ also meant ‘body odor’ because body other is explosive enough to make people go away. Another example is the kalihim bread, ‘Kalihim’ is a native word for ‘secretary’ kalihim is a bread that’s filled with a red dyed pudding filled in the middle, it’s also called ‘Pan de regla’ which means ‘time of the month’ as it can sometimes look like a menstrual pad.
While bread is not really ‘native’ to the Philippines, and rice is our staple food. Bread has slowly crept in into our daily lives as a sweet dessert, easily found snack for the afternoon and a fun and tasty pastry to buy or make at home.
This popular muffin bread has a balanced sweetness and popularly found in bakeries inside rows and rows of usual bread options. Kabayan is easily noticed by it’s shape that resembles a gong or ‘salakot’ the native Filipino hat. “Kabayan” or Kababayan” means “fellow countrymen”, a friendly term used to call out fellow Filipinos when meeting each other in another country.
These mini treats were even priced at 25 to 50 cents back in the 80’s. The basic ingredients of flour, sugar, eggs, milk, oil, and butter. Mixed to create a smooth batter, poured over kabayan molds or mini muffin pans, baked in the oven or makeshift stovetop oven. Served hot and fresh!
You can go the simple way by serving this as is, or with a brush of melted butter and sprinkle of sugar for that extra sweetness!
No oven Kabayan MuffinsCourse: Snacks
The Filipino version of a sweet pocket-sized muffin.
1 & ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup packed brown sugar
1 teaspoon salt
2 large eggs
¾ cup milk or evaporated milk
½ cup oil
1 tablespoon vanilla
2 tablespoons melted butter
extra butter for brushing
extra sugar for sprinkling
- In a bowl, sift in all purpose flour, baking powder, and baking soda. Mix in brown sugar and salt after.
- In another bowl, mix together, eggs, milk, oil, vanilla, and melted butter.
- Mix or fold in the dry mixture. Pour the batter ¾ full in mini muffin pans or kabayan molds. Tap this 3 times.
- Using a bigger pan at a stove in medium heat, cover this for 5 to 7 minutes. Place a rack in the middle, as well as the muffin mold. Cover this for 15 to 18 minutes, or till the sides have browned.
- Let this cool to room temperature before taking this out of the mold. Place in a rack to cool completely.
- For oven baking; bake at 180°C or 350°F for minutes.
- If the batter stick too much to the molds. Try greasing it with butter or oil.
- Make sure all the items are in room temperature to make a smooth batter.
No oven Kabayan Muffins (Tagalog)
- 1 at ½ tasa all purpose flour
- 1 kutsaritang baking powder
- ½ kutsaritang baking soda
- ½ tasa asukal (kayumanggi)
- 1 kutsaritang asin
- 2 itlog
- ¾ tasa gatas o evaporada
- ½ tasa mantika
- 2 kutsarang tunaw na mantikilya
- Sobra ng mantikilya pang sahog
- Sobra ng asukal pang sahog
- Sa isang tasa, salain ang all pupose flour, baking powder, at baking soda. Pagkatapos haluan ng asukal at asin.
- Sa panibagong tasa, haluin ang mga itlog, gatas, mantika, vanilla at tinunaw na mantikilya.
- Haluin o itupi ang tuyo na halo. Iligay ang tinimplang batter ng ¾ ng muffin pan o molde. Tapikin ng 3 beses.
- Gamit ang malaking kawali, ilagay ito sa kalan ng may katamtamang init, takpan ng 5 o 7 minuto. Ilugar ang rack sa gitna, pati din ang mga molde. Takpan ito ng 15 o 18 na minuto o hangang magkayumanggi ang mga gilid nito.
- Palamigin ng bago tangalin sa molde. Ilagay sa ibabaw ng rack para palamigin ng buo.