-
Prep Time3 Hours
-
Cook Time15-18 Mins
-
Serving4
Kalihim, also known as “pan de regla,” is a traditional Filipino recipe featuring soft bread filled with a vibrant, sweet red filling made from a mixture of stale bread, sugar, and food coloring. This popular bakery treat has a distinctive appearance with its bright, jam-like filling enclosed in golden-brown dough. Often enjoyed as a snack or dessert, Kalihim offers a nostalgic taste of Filipino childhood, pairing perfectly with a hot cup of coffee or milk. Whether you’re exploring Filipino baked goods or looking for a unique treat, this Kalihim recipe delivers a delightful, sweet experience that’s easy to make at home.
Ingredients
For the bread dough:
For the filling:
Nutrition
Per serving: 3 pieces
- Daily Value*
-
Calories: ~230 kcal
-
Carbohydrates: 38g
-
Protein: 6g
-
Fats: 6g
Directions
Prepare the Dough: In a large mixing bowl, combine the warm milk, water, sugar, and yeast. Let the yeast bloom for about 5 minutes, or until foamy. Add the egg and butter, then gradually mix in the flour and salt. Knead the dough for 8-10 minutes until smooth and elastic. Form the dough into a ball, place it in a greased bowl, cover with a cloth, and let it rise for 1-2 hours or until doubled in size.
Prepare the Filling: In a medium saucepan, combine crumbled stale bread, sugar, evaporated milk, condensed milk, cocoa powder, and vanilla extract. Cook over medium heat, stirring constantly until the mixture thickens into a paste-like consistency. Remove from heat and add red food coloring if desired. Let the filling cool completely.
Assemble the Kalihim: Once the dough has risen, punch it down to remove air and divide it into 12 equal pieces. Roll each piece of dough into a rectangle. Place a spoonful of the filling in the center of each rectangle, then fold the dough over to enclose the filling, pinching the edges to seal. Arrange the filled dough pieces on a baking sheet lined with parchment paper. Second Rise: Cover the assembled kalihim with a kitchen towel and let them rise for another 30-45 minutes until puffy.
Preheat the oven to 350°F (175°C). Brush the tops of the kalihim with the egg wash. Bake for 15-18 minutes or until golden brown. Let the kalihim cool on a wire rack before serving. Enjoy them warm or at room temperature.
