Name: Kababayan Bread (Salakot Bread)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Filipino
Ingredients: Shortening or lard, for greasing; Vegetable oil, for greasing; All-purpose flour, for greasing; 1 cup evaporated milk; 1/2 cup water; 1 cup granulated sugar; 2 large eggs; 1/2 cup unsalted butter, melted; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt

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Kababayan Bread, also known as Salakot Bread, is a beloved Filipino muffin that’s soft, sweet, and dome-shaped—resembling the traditional salakot hat. It’s a simple yet nostalgic treat, often enjoyed with a hot drink in the morning or as an afternoon snack. With its golden top and lightly crisp edges, this bread is both visually charming and delightfully satisfying to bite into.

Kababayan Bread (Salakot Bread)

Why I’ll Love This Recipe

I love this recipe because it takes me back to simpler days—just the smell of these muffins baking fills the kitchen with warmth. The combination of ingredients is uncomplicated, but the result is incredibly satisfying. What makes this recipe stand out is the unique dome shape, which gives it character and makes every bite feel special. Whether I’m sharing with friends or enjoying one with coffee, this bread always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For greasing the muffin pans:

shortening or lard
vegetable oil
all-purpose flour

For the batter:

evaporated milk
water
granulated sugar
large eggs
unsalted butter (melted)
vanilla extract
all-purpose flour
baking powder
salt

Directions

I start by preheating the oven to 350°F (175°C).
In a mixing bowl, I combine the evaporated milk, water, sugar, and eggs. I whisk until the sugar is dissolved.
I then add the melted butter and vanilla extract, mixing until smooth.
Next, I sift in the flour, baking powder, and salt, gently folding until just combined.
For the dome effect, I mix together shortening, oil, and flour, and use it to generously grease the muffin cups.
I pour the batter into the muffin cups, filling each about three-quarters full.
I bake them for about 20 to 25 minutes, or until the tops are golden and a toothpick comes out clean.
Once baked, I let them cool in the pan for 5–10 minutes before transferring to a rack to cool completely.

Servings and Timing

Yield: About 16 muffins
Prep time: 10 minutes
Baking time: 20–25 minutes
Cooling time: 5–10 minutes

Variations

Sometimes I like to get creative with this recipe. I’ll add a drop or two of yellow food coloring for that classic golden hue, or mix in a hint of ube or pandan extract for a flavored twist. When I want a slightly richer version, I swap some of the evaporated milk with cream. And for those with a sweeter tooth, I sprinkle a little sugar on top before baking or drizzle with glaze after they cool.

Storage / Reheating

I store the muffins in an airtight container at room temperature, and they stay fresh for up to 3 days. If they begin to firm up, I reheat them in the microwave for 10–15 seconds or in a low oven until warm. For longer storage, I wrap them individually and freeze them—just a few minutes in the oven brings them back to life.

FAQs

What makes the dome shape on Kababayan Bread?

It’s the combination of the greased pan with shortening, oil, and flour and the right baking temperature that helps create that signature dome shape.

Can I use regular milk instead of evaporated milk?

Yes, I’ve used regular whole milk in a pinch, but evaporated milk gives the bread a richer, creamier texture.

Can I make this without eggs?

I’ve tried egg substitutes like mashed bananas or yogurt for an egg-free version. It works, though the texture turns out slightly denser.

Why are my muffins not rising properly?

Overmixing the batter or under-baking can prevent a good rise. I always make sure to mix gently and use fresh baking powder.

Can I make these in regular cupcake liners?

I’ve tried it, but I don’t get that same crusty top or dome. Greasing the muffin pan directly gives the best results for the classic Kababayan look.

Conclusion

Kababayan Bread is a beautiful mix of simplicity and tradition. I love how this recipe captures that soft, sweet texture with just the right amount of crisp on top. Whether I’m making a batch for the week or baking to share, it’s always a rewarding treat. Give it a try, and I bet it’ll become a regular in your kitchen too.