Filipino Pastries | TLE 09

1) Ensaymada
The round Filipino bread known as
ensaymada is a favorite among both
young and old people with a sweet
tooth because it is flavored with grated
cheese and sprinkled with sugar. In the
Philippines, this pastry is available in any
neighborhood bakery and the well
knows bakeshop chains as well.
It is a pastry made in Mallorca, one of
Spain's Balearic Islands. All-purpose
flour, butter, white sugar, salt, grated
cheddar cheese, raw eggs, fresh warm milk, and yeast are the ingredients for this
pastry.

2) Pandesal
In the Philippines, pandesal is the most
often consumed type of bread. It
originated during the 16th century
period of Spanish colonization in the
Philippines and is commonly eaten by
Filipinos in the mornings while it is still
warm from the oven.
The name, which translates from Spanish
as "salt bread," refers to the pinch of salt
used on the dough, which is made with
a few basic ingredients such as flour,
water, sugar, and milk.
3) Bibingka
Bibingka is the name of a Filipino
baked rice cake that is typically eaten
for breakfast or as a mid-afternoon
snack. It is also one of the most popular
dainties during the Holiday season.
Bibingka Recipe has a soft spongy
texture like “puto”, another Filipino rice
cake.
It is traditionally prepared in a
terracotta oven coated with banana
leaves. It is often made with coconut
milk, water, sugar, and slightly sour
ground fermented sticky rice.

4) Puto
Puto is a sweet, delicate pastry
served during Filipino birthday
celebrations and other festive
occasions. It is a miniature rice cake
or muffin with shredded coconut,
butter, or cheese on top.
The process is very similar to
steaming a basic cake. The
ingredients are baking powder,
sugar, the preferred type of flour,
milk, and flavoring like cheese.
5) Buko Pie
Buko Pie is among the most well-known foods
in the Philippines. This recipe comes from the
Philippines' Laguna province, which is known
for producing the best "Buko" pies. This pastry
is a common sweet treat that is sold
everywhere from a store on the side of the
road to walking vendors. It is also one of the
most popular “pasalubong" that friends or
relatives buy.
Fresh coconut, coconut juice, and milk are
used to make it. Cornstarch is then used to
thicken it, and a flaky pie crust is used to
cover it.