Kalihim is as pretty as it is tasty. Soft and delicious with a sweet, bright-red pudding filling, this bread, also known as Pan de Regla, makes a great breakfast or snack treat.
Hi everyone! It is Sanna once again with another delicious baked goodie for you.
Kalihim bread is one of the popular items in Filipino bakeries, and for good reason. With perfectly soft buns encasing a vibrant filling made of day-old bread, eggs, milk, butter, vanilla, and red food coloring, it's a stand-out in looks and taste!
What's in a name
While the bread can be easily distinguished by its beet color, it's not as easy to pin down its name. Depending on what region of the Philippines you ask, it's known by various monikers from the innocent kabukiran, balintawak, pan de pula, lipstick, and floor wax to the racier pan de regla, ligaya, alembong, bukirat, and kalihim.
The name kalihim, which implies "a secret," is said to be from the fact bakers use the previous day's unsold bread to make the filling. Another evocative epithet for the bread is Pan de Regla, owing to it resembling the cross-section of a used feminine pad.
But what's in a name? Whatever it's called across the country, Kalihim bread deserves its place as a panaderia favorite alongside pan de sal, pan de coco, and bicho-bicho.
Red pudding filling
- While you can use ube, pineapple, monggo, or pandan flavors, the most popular filling is the bright-red bread pudding made of day-old bread, food coloring, milk, eggs, and butter.
- Tear the bread into small pieces and soak it in the milk mixture to soften and absorb more liquid. Cook the mixture into a chunky, paste-like consistency.
- Let the mixture cool completely before assembling the kalihim bread, as the escaping steam might tear the dough.
Bread dough
- Proof the yeast with warm water. Make sure the temperature is at 105 F to 115 F, as hot liquids (about 135 F and above) will kill the yeast.
- Activating the yeast ensures itโs alive and active before proceeding with the recipe. If bubbles donโt appear on the surface of the mixture after about 6 to 10 minutes, discard. The liquid might be too hot, or the yeast is too old.
- You can substitute instant yeast for active dry yeast. Use the same amount and add directly to the dry ingredients. Reduce the rise time by 10 to 15 minutes.
- Turn the dough on a board and knead until it turns from loose and shaggy to smooth and elastic. Do the windowpane test by taking a little portion of the dough and stretching it out with your fingers. It should form a thin and translucent window in the center without breaking.
Assembling the bread
- Slice the logs into uniform 2-inch pieces to ensure even baking.
- If you prefer, you can make decorative slits on the top of each piece using kitchen shears before baking.
How to serve
- Pan de Regla is delicious for breakfast or a midday snack. Perfect with coffee, tea, or your favorite beverage!
- To maintain freshness, store in an airtight container or resealable bag. They'll keep at room temperature for up to 3 days or in the refrigerator for up to one week.
More baked goods
Ingredients
For the Pudding
- 5 cups white bread, torn into little pieces
- 2 ยผ cups milk
- 2 eggs, beaten
- ยพ cup sugar
- 3 teaspoons red food coloring
- 2 tablespoons butter
- 1 ยฝ teaspoons vanilla extract
For the Dough
- 2 ยผ cups flour + ยผ cup reserved
- 1 package (2 ยผ teaspoon) active dry yeast
- ยผ cup warm water (105-115 F)
- ยฝ cup warm milk
- 2 tablespoons melted butter
- 3 tablespoons sugar
- ยพ teaspoons salt
For the Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- Tear the bread into small pieces. In a small bowl, combine the bread, milk, beaten eggs, and sugar. Stir well until bread pieces are moistened.
- Add the red food coloring and stir until the color is evenly distributed.
- Cover and refrigerate for 15 to 30 minutes to soften the bread and absorb more liquid.
- Transfer the mixture to a medium pan and over medium heat, cook the pudding while continually stirring to prevent from sticking to the bottom of the pan.
- When most of the liquid is absorbed, add the butter and stir until melted and distributed. Continue to cook the pudding into a chunky, paste-like consistency.
- Turn off the heat and stir in the vanilla extract. Let the mixture cool completely before using.
- In a large mixing bowl, combine warm water, active dry yeast, and 2 teaspoons of the sugar. Let the mixture sit for about 5 minutes or until foamy.
- Add the warm milk, the melted butter, the remaining sugar, and salt. Stir everything well with a wooden spoon.
- Add 2 ยผ cups of flour, about one cup at a time, stirring well after each addition. Gradually add and stir in the remaining flour, just until the dough gathers up into a shaggy mass.
- Turn the dough over on a board and knead until it turns from loose and shaggy to smooth and elastic.
- Place the kneaded dough in a bowl and cover with a clean kitchen towel. Let rise for 1 ยฝ hours, or until doubled in size.
- Gently deflate the risen dough and transfer to a flat board. Roll out the dough into a 10 x 16-inch rectangle using a rolling pin and slice in half horizontally.
- Spoon a heaping mound of the pudding in the center length of each half. Using a spatula, slightly flatten the filling.
- Fold the edges of the dough towards the middle to cover the pudding and pinch the seams to close.
- Turn the logs around to seam side down and slice the logs to 2-inch pieces.
- Preheat oven to 350 F.
- Arrange on a parchment-lined baking sheet and make slits on the top of each peice.
- Cover the pan loosely with a clean kitchen towel or plastic wrap. Let rise for about 30 to 40 minutes or until puffy.
- In a small bowl, beat the egg with the 1 tablespoon water and brush the tops of the dough with the egg wash.
- Bake in the oven for 15 to 18 minutes, or until golden.
Notes
- Let the pudding mixture cool completely before assembling the kalihim bread, as the escaping steam might tear the dough.
- Proof the yeast with warm water. Make sure the temperature is at 105 F to 115 F, as hot liquids (about 135 F and above) will kill the yeast.
- Activating the yeast ensures itโs alive and active before proceeding with the recipe. If bubbles donโt appear on the surface of the mixture after about 6 to 10 minutes, discard. The liquid might be too hot, or the yeast is too old.
- Slice the logs into uniform 2-inch pieces to ensure even baking. If you prefer, you can make decorative slits on the top of each piece using kitchen shears before baking.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Lita Francisco says
I love all your recipes!!! Keep them coming, please.
I am a Filipina who lives in Lakewood, CA.
Leona says
Thanks for your yummy recipes especially this Kalihim, I love it!
Alejandro says
Good results
El says
Hello, what kind of flour should I use? Bread flour or All purpose flour? Thank you
Sonia says
This is a childhood favorite so Iโm so excited to have found your recipe. But I wonder why I had so much pudding. My breads were oozing of red filling, even if I made 24 pieces so next time I will reduce the volume of bread pudding. I will also try and use alternative filling. Thanks for sharing your recipe.
Abi says
Hi, can I use Evaporated milk instead for the pudding and dough? Thanks in advance
Celine says
Hello,
Would you know what is the reason why the red bread pudding is spilling out on the sides of the bread as I cut it? I followed the required measurement of ingredients (based on the recipe) but I find it to be too runny? Shall I cook it longer or perhaps shape it as a log before baking then just cut it after baking? Thanks.