🏠 Home > 🗺️ Recipes > 🍞 Breads > 🇵🇭 Philippines Breads > 🍞 1.Classic Pandesal (The Salted Bread of the Philippines) , 2.Puto (Steamed Rice Cakes) , 3.Filipino Coconut Macaroons (The Bakery Style Mini-Cakes)
🍞 Super Simple Filipino Bakery Favorites You Can Bake at Home
🇵🇭 🥖 Introduction: The Heartbeat of the Filipino Panaderia🌾🥥
Hey there, bread lover! If you’ve ever walked down a street in the Philippines in the early morning, you know there is one smell that defines the start of the day: freshly baked bread from the local panaderia (bakery).
Filipino bread culture is unique. It’s usually softer, sweeter, and fluffier than Western breads. While professional bakers use all sorts of conditioners and techniques, I have a secret for you: many of these iconic snacks can be simplified down to just a few core ingredients. You don’t need a fancy bakery setup or a degree in pastry arts to fill your home with that sweet, yeasty aroma.
The global love for Filipino bread is skyrocketing. From the famous purple Ube treats to the humble breakfast roll, people everywhere are discovering that "Pinoy" bread is ultimate comfort food. In this guide, we are going to strip away the complexity. I’ve put together three recipes that focus on minimal ingredients—some literally needing only three main components (plus water/salt)—so you can enjoy a taste of Manila without a long grocery list.
Today, we are making:
💎 • Recipe 1: Classic Pandesal (The Salted Bread of the Philippines) — The Essential Pan de Sal (Filipino Salted Bread)
👑 • Recipe 2: Puto (Steamed Rice Cakes) — Quick Steamed Puto (Rice Cakes)
🏆 • Recipe 3: Filipino Coconut Macaroons (The Bakery Style Mini-Cakes) — Filipino Style Coconut Macaroons
Ready to get your hands floury? Let’s go!
🍞 Recipe 1: The Essential Pan de Sal (Filipino Salted Bread)
🥐 About this Recipe
If the Philippines had a national bread, this would be it. Pan de Sal literally translates to "salt bread," but don't let the name fool you—it’s actually delightfully sweet. It is famous for its breadcrumb-crusted exterior and soft, pillowy interior. Traditionally eaten for breakfast dipped in hot coffee or hot chocolate, it is the cornerstone of Filipino mornings. While traditional recipes use yeast, flour, sugar, salt, and oil, we’ve streamlined this to the absolute essentials.
🥖 Ingredients & Measurements
• 2 cups of Self-Rising Flour (This already contains the leavening and salt)
• 1/2 cup of Sweetened Condensed Milk (Provides the sweetness and the fat)
• 1/2 cup of Breadcrumbs (For the iconic coating)
• 1/2 cup of Warm Water (To adjust consistency)
👩🍳 Step-by-Step Instructions
1.Mix the Dough: In a large bowl, combine the self-rising flour and the sweetened condensed milk. Stir them together until a shaggy dough starts to form.
2.Hydrate: Slowly add the warm water, one tablespoon at a time, until the dough is soft but not sticky. You might not need all the water.
3.The Knead: Turn the dough onto a floured surface. Knead it for about 3–5 minutes. Since we are using self-rising flour rather than yeast, we aren't waiting for a "rise," but we want the dough to be smooth and elastic.
4.The Log: Roll the dough into a long log shape (about 2 inches thick).
5.Cut and Coat: Cut the log into equal pieces (about the size of a golf ball). Roll each piece in a bowl of breadcrumbs until fully coated.
6.The Rest: Even though there's no yeast, let the pieces sit on a baking tray for 10 minutes. This relaxes the gluten for a softer bite.
7.Bake: Pre-heat your oven to 375°F (190°C). Bake the rolls for 12–15 minutes or until the breadcrumbs look toasted and golden.
8.Serve: Eat them while they are steaming hot!
💡 Tips & Mistakes to Avoid
• Don't over-knead: Because we are using self-rising flour, over-kneading can make the bread tough. Stop as soon as it’s smooth.
• The Condensed Milk Secret: Using condensed milk instead of sugar and butter is a classic "hack" that keeps the bread moist and adds that signature milky flavor.
• Seal the bottom: Make sure the bottom of your roll is flat on the tray so it doesn't roll over while baking.
❓ FAQ
Q1.Can I use All-Purpose Flour?
You can, but you would need to add 1 tablespoon of baking powder and 1/2 teaspoon of salt to the mix to make it "self-rising."
Q2.Why are they called salt bread if they're sweet?
Historically, they were much saltier, but over generations, the Filipino palate leaned towards sweetness, though the name stuck!
📝 Summary
This 3-ingredient (plus water/crumbs) version of Pandesal is a game-changer for lazy mornings. It’s fast, fluffy, and carries that nostalgic bakery taste without the 2-hour wait for dough to rise.
🍚 Recipe 2: Quick Steamed Puto (Rice Cakes)
☁️ About this Recipe
Puto is a classic Filipino snack (merienda). It’s a steamed cake that is traditionally made from fermented rice, but the modern "lazy" version uses flour and is just as delicious. It’s incredibly light, airy, and usually topped with a tiny slice of cheese. It is the perfect partner for savory soups or enjoyed all by itself as a sweet snack.
🧀 Ingredients & Measurements
• 2 cups of All-Purpose Flour
• 1 cup of Sugar (White granulated)
• 1.5 cups of Coconut Milk (or Evaporated Milk)
• 2 tablespoons of Baking Powder (Essential for the lift)
• (Optional topping) 1 small block of Cheddar Cheese, sliced into small strips
👩🍳 Step-by-Step Instructions
1.Sift the Dry: In a bowl, sift the flour, sugar, and baking powder. Sifting is important here because we want the Puto to be as airy as a cloud.
2.Wet Meet Dry: Slowly pour in the coconut milk. Whisk gently until the batter is very smooth and there are no lumps. Don't over-whisk, or the cakes will be rubbery.
3.Prepare the Steamer: Bring water to a boil in your steamer. Wrap the steamer lid with a clean kitchen towel (this prevents water droplets from falling onto your cakes).
4.Fill the Molds: Grease your small silicone or tin molds with a tiny bit of oil. Fill them about 3/4 full with the batter.
5.Steam Time: Place the molds in the steamer. Steam on medium heat for 10 minutes.
6.The Cheese: Quickly open the lid and drop a small piece of cheese on top of each cake. Cover and steam for another 2 minutes until the cheese is slightly melted.
7.Cool Down: Remove from the steamer and let them cool for 5 minutes before popping them out of the molds.
💡 Tips & Mistakes to Avoid
• The Towel Trick: Always wrap your steamer lid! If steam condenses and drips onto the Puto, they will get soggy and won't rise properly.
• Don't overfill: If you fill the molds to the brim, they will overflow and lose their cute round shape.
• Medium heat: If the heat is too high, the tops might crack. A steady medium steam is best.
❓ FAQ
Q1.Can I make these different colors?
Yes! Add a drop of food coloring or Ube extract to the batter to make them look festive.
Q2.How do I store these?
Keep them in an airtight container at room temperature for 2 days, or in the fridge for up to a week. Just re-steam for 1 minute to make them soft again.
📝 Summary
Puto is the ultimate "anytime" snack. It’s white, fluffy, and just sweet enough. Using coconut milk gives it a rich tropical depth that makes it stand out from regular steamed cakes.
🥥 Recipe 3: Filipino Style Coconut Macaroons
🧁 About this Recipe
Unlike the French Macaron or the shredded coconut mounds found in the US, Filipino Coconut Macaroons are more like tiny, dense, chewy cupcakes. You will find them in every "Glass Cabinet" bakery in the Philippines. They are buttery, milky, and packed with coconut texture. They are incredibly addictive and, best of all, use very few ingredients.
🥥 Ingredients & Measurements
• 2 cups of Desiccated Coconut (unsweetened)
• 1 can (300ml) of Sweetened Condensed Milk
• 2 large Eggs (beaten)
• 1/4 cup of Melted Butter
👩🍳 Step-by-Step Instructions
1.Combine the Liquids: In a large bowl, whisk together the melted butter, eggs, and the entire can of sweetened condensed milk.
2.Add the Texture: Fold in the desiccated coconut. Mix it well until the coconut is completely saturated with the milk mixture.
3.Rest the Batter: Let the mixture sit for about 10–15 minutes. This allows the dry coconut to soak up the milk, making the final result much juicier.
4.Prep the Pan: Line a mini-muffin tin with paper liners.
5.Scoop: Fill each liner almost to the top. These don't rise very much, so you don't need to worry about them overflowing.
6.Bake: Pre-heat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Bake for 15–20 minutes.
7.The Golden Glow: You are looking for the tops to turn a beautiful toasted golden brown.
8.Cooling: Let them cool in the pan for a few minutes before moving them to a wire rack. They become chewier as they cool!
💡 Tips & Mistakes to Avoid
• Don't use sweetened coconut: Since we are using a whole can of condensed milk, using sweetened shredded coconut will make them overwhelmingly sugary. Stick to the "unsweetened" desiccated version.
• Mini is better: These are very rich, so making them in mini-muffin sizes is much better than large cupcake sizes.
• Watch the oven: Coconut burns quickly! Start checking at the 15-minute mark.
❓ FAQ
Q1.Can I add raisins?
Yes! A lot of traditional recipes add one or two raisins on top before baking for a pop of tartness.
Q2.Are these gluten-free?
Yes! Since we aren't using flour, these are naturally gluten-free treats (just check your condensed milk label to be safe).
📝 Summary
These macaroons are the ultimate "pantry" dessert. They are chewy, milky, and perfect for packing into lunchboxes or serving with tea.
✨ Final Thoughts
Baking doesn't have to be a scary, all-day event. These three recipes show that the heart of Filipino baking is really about simple, honest ingredients used in clever ways. Whether you start your morning with a warm Pan de Sal, enjoy a midday Puto, or end your evening with a couple of Coconut Macaroons, you’re participating in a beautiful culinary tradition.
The best part about these recipes is that they are very forgiving. If your Pan de Sal isn't perfectly round, it will still taste amazing. If your Puto is a little lopsided, the cheese on top makes everyone forget!
I hope you give these a try. There’s something so rewarding about pulling a tray of bread out of your own oven. Try one this weekend, and I promise you’ll be hooked on the flavors of the Philippines. Don't forget to share your results with me—I'd love to see your bakes!
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