Kalihim

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 it’s alive and active before proceeding with the recipe. If bubbles don’t 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.