12/29/2023 0 Comments Aztec names for a girlYou can save the custard in an airtight container for up to 4 days in the fridge. Immediately stir in the butter and vanilla and mix until smooth. Most of the liquid should be cooked out of the mixture. Cook over medium-low heat, stirring frequently with a wooden spoon, until it forms a thick paste, 5 to 7 minutes. Pour the contents of the bowl into a medium saucepan. Let sit at room temperature for 8 to 10 minutes for the bread to absorb the milk mixture. Pour the mixture over the bread and stir lightly with a whisk. In a large measuring cup, whisk together the milk, egg, granulated sugar, salt and red food colouring. To make the custard filling, place the white bread pieces in a medium bowl. Who knows, you might just start making this bread all year round. Though it may not be a regular pan de regla sold at a panaderia, Balingit says Filipinos will still find the flavours nostalgic and the textures soft and pillowy. In the final stage, the pre-baked stars are coated with egg yolks and milk to add some richness and fat while baking, then brushed with melted butter for a glossy sheen and dusted with powdered sugar for a festive look. "It's one of the recipes that didn't require me to go out of the way to source ingredients because everything can be found at a standard grocery store," she added. Pan de regla is also sometimes filled with purple ube (yam) or pineapple, but Balingit sticks to the usual ingredients. The star-shaped bread is a fun way for families or friends to get involved and pull the bread apart as they eat it, as it has three layers of custard woven throughout. "I love parols and it's what has inspired me to create the shape." "One of my happiest memories growing up in San Jose was seeing my parents put up parols every Christmas," said Balingit, who started baking at age 13. For Filipinos, parols are a reminder of family and a symbol of hope in troubling times. In the months leading to Christmas, these lanterns light up the streets, showcasing their intricate designs, geometric patterns and colourful lights. I also love the taste of it, so I wanted to incorporate the flavours minus the shape."īalingit's enticing star-shaped take on pan de regla is inspired by Filipino lanterns called parols. "It's funny when I think about where the name comes from there's so much multi-meaning coming from pan de regla that I admire. "I was fascinated with this bread sold at bakeries, but it's the colour that really struck me," Balingit said. Filipino-American Abi Balingit, author of the cookbook Mayumu: Filipino-American Desserts Remixed, published earlier this year, gives pan de regla a twist and recreates it in the form of a star-shaped bread with the characteristic red custard filling. Most pan de regla you'll see today is made traditionally, but some bakers steer away from that. That filling is then baked into the bread roll. When the filling reaches a paste-like consistency, dashes of bright red food colouring are added to enhance its colour. It is named such because it's the bakers'"secret" to make the pink filling using stale or leftover breads from the previous day, which are torn and mixed with butter, eggs, sugar and a hint of vanilla. According to Amy A Uy, author of the book Panaderia: Philippine Bread, Biscuit and Bakery Traditions, this probably comes from the Filipino word lihim, which means secret. Depending on who you talk to and where they are from, pan de regla may have a Filipino name, such as ligaya (happiness) and lahi (race of a people), while in some regions, the bread has an English name, such as "everlasting" and "lipstick".ĭespite the quirky names given to pan de regla, another popular name is kalihim. Pan de regla literally translates to "menstrual bread" for its distinct filling, but there are 14 different names given to it in different parts of the country. No other favourites from the panaderia look like this, which screams for attention and piques your interest. The so-called "pink bread" appears different from its cousins pandesal (Filipino bread roll) and pan de coco (coconut bread), with its vibrant-coloured filling. If you've stumbled upon a panaderia (neighborhood bakery) in the Philippines, chances are you have seen freshly baked pan de regla, the soft Filipino bread roll filled with a custard-like pudding that ranges in colour from bright pink to dark red.
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