Classic Filipino Bakes: Ensaymada, Spanish Bread, Cassava Cake & More

Classic Filipino bakes are soft, buttery, and nostalgic—perfect for merienda or family occasions.
From Ensaymada and Spanish Bread to Cassava Cake, this hub collects comforting recipes that define Filipino baking traditions. New and updated recipes under this topic auto‑populate below.

Quick picks (choose your vibe)

• Pillowy breads: ensaymada, Spanish bread, pandesal (enriched, tender crumb)
• Snack‑tray bars & cakes: cassava cake, yema cake, revel/caramel bars
• Bake‑shop cookies: chocolate crinkles, ube crinkles (crackly outside, soft center)

Pantry & tools

Flour: all‑purpose for most; bread flour adds chew to enriched doughs
Leavening: instant yeast (doughs), baking powder/soda (cakes/bars)
Fats: butter (flavor/structure), oil for tenderness in cakes
Dairy & sweeteners: evaporated/condensed milk, sugar, powdered milk (ensaymada topping)
Flavor: ube, cheese, vanilla, salt
Tools: stand mixer (dough hook), dough scraper, 8×8 or 9×13 pans, offset spatula, thermometer

Make‑ahead & storage (at a glance)

Bake	Room temp	Fridge	Freezer	Notes & Reheat tips
Ensaymada	1–2 days	3–4 days	1–2 months	Wrap; rewarm 150°C (300°F) 4–6 min; add butter/cheese after
Spanish Bread	1–2 days	3–4 days	1–2 months	Toast 150°C 3–5 min to refresh crumb
Pandesal	1–2 days	3–4 days	1 month	Mist with water; toast 150°C 3–4 min
Cassava Cake	1 day	3–4 days	1–2 months	Chill to slice clean; warm low heat to serve
Yema/Caramel Bars	2–3 days	5–7 days	1–2 months	Chill 60–90 min before cutting for tidy edges
Crinkles (ube/choco)	24–48 h best	3–4 days	1–2 months	Keep airtight; dust with sugar before serving

Food safety: Cool fully before wrapping. Avoid sealing warm breads or cakes (condensation = soggy).

Enriched dough cheat sheet (soft & fluffy every time)

Dough	Hydration & fat	Key steps	Proofing target	Oven
Ensaymada	high milk + eggs + butter	Mix to window‑pane; add butter late; shape coils or rings	70–90% rise; finger dent springs back slowly	170–180°C (338–356°F)
Spanish Bread	milk‑based, moderate fat	Soft dough; breadcrumb‑butter filling; seal well	60–80% rise; seam down on tray	170–180°C
Pandesal	milk/water, some oil	Knead smooth; roll in bread crumbs	60–80% rise; light, puffy	180–190°C (356–374°F)

Pro tips

• Add butter last in enriched doughs so gluten develops first; otherwise dough stays sticky and weak.
• Warm‑room proof: 26–30°C (79–86°F). Too hot melts butter → greasy crumbs and poor rise.
• Shaping: Degas gently to keep even crumb; tighten seams so rolls don’t burst sideways.

Batter & bar guide (cassava, yema, caramel, revel)

Bake	Texture goal	Doneness cue	Common pitfalls	Fix
Cassava Cake	Moist, sliceable	Center set with slight jiggle	Weeping top / rubbery	Too much liquid or overbake → reduce milk by 10% and pull earlier
Yema Cake	Soft chiffon, glossy custard	Chiffon springs back; yema thick coats spoon	Dense sponge	Fold whites gently; avoid deflating batter
Caramel/Revel Bars	Fudgy chew	Edges set, center soft	Dry/crumbly	Shorten bake 3–5 min; use brown sugar + melted butter
Crinkles	Crackly shell, soft center	Bold cracks, matte surface	No cracks	Chill dough; roll in granulated then icing sugar

Techniques that make the difference

• Window‑pane test for enriched doughs; stop adding flour once dough clears the bowl and stretches thin without tearing.
• Tangzhong option (milk roux) for extra‑soft rolls: 1:5 flour:milk cooked to paste, add to dough.
• Fillings stay put: spread to edges but avoid seams; pinch shut well.
• Clean slices: chill bar bakes 60–90 minutes; warm a knife and wipe between cuts.
• Moist cassava cake: grate fine, squeeze lightly, and bake just to set; broil topping briefly for color.

Common mistakes & quick fixes

• Dense rolls? Over‑floured or under‑proofed → Weigh flour; proof until visibly puffy; do poke test.
• Pale bottoms? Sheet too insulated → Use dark tray or preheat tray for better bottom heat.
• Greasy ensaymada? Proofed too warm or butter added too soon → Lower proof temp; add butter late.
• Dry bars? Over‑baked → Reduce time and use brown sugar + a bit more butter next batch.

Serving & gifting ideas

• Ensaymada party tray with butter‑sugar and queso de bola
• Spanish bread merienda with coffee or tsokolate
• Cassava cake squares for potlucks; serve slightly warm
• Crinkles & bars in cellophane packs (6s/12s), dusted right before serving

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FAQs

Can I cold‑proof enriched doughs overnight?
Yes. Chill after the first rise; shape cold, then proof at room temp until puffy before baking.

How do I keep rolls soft for days?
Brush hot rolls with butter, cool fully, then store airtight. Reheat gently to refresh crumb.

Why are my crinkles not cracking?
The dough was too warm or sugar melted in → Chill 20–30 minutes and double‑coat in sugar (granulated then icing).