Pan De Regla, although it doesn’t sound too pleasing, actually tastes really good. In the Philippines, regla pertains to menstruation. And that is how this delicacy kind of looks like - similar to a used napkin that is rolled after - hence its name.
Even I had questions when I first heard of its name. Like isn’t it weird to name a food after something that people try to avoid? I guess it has something to do with Filipinos and their playful minds. Thankfully, it is not the only name that we can call this Pinoy bread. It can also be called kalihim or ligaya. Those names just show how exciting this pastry is. Filipinos even had fun giving it different names.
When I was younger, I remember buying this bread a lot from our local panaderia (Filipino bakery). It’s unique appearance really got me interested to try it for the first time. The moment I first tried it, I immediately liked it. After that, who knows how many times I started to eat it again. My sweet tooth was responsible for my regular cravings of the bread. But there were no regrets since it is really tasty.
One day, I suddenly thought to myself that I want to eat the delicacy again. This time, however, I planned to make it by myself from scratch. That is how I came up with this recipe. How about trying this too? My kids really loved it, so I decided to make it more often.
Tips How to Make Pan De Regla
- You can try what Pinoy bakers originally do: using stale bread for the filling.
- If there is no available red food color, make use of jams like ube or pineapple as a filling. Or simply use other colors.
- Use a blender or food processor to easily mix the ingredients for the filling.
Go on, try this pan de regla recipe today. You can adjust the ingredients depending on your preference. So you can try different fillings and see if you will like the original red-colored one. Enjoy cooking!
Pan De Regla Recipe
- ½ baguette or any bread
- 400 ml evaporated milk
- 1 cup white sugar
- ¼ cup powdered milk any brand
- 2 eggs
- 3 tbsp unsalted butter softened to room temperature
- 2 tbsp vanilla extract
- red food coloring few drops
- 3 cups all-purpose flour
- ½ cup sugar
- ⅓ cup powdered milk
- ½ tsp salt
- 2 tsp instant dry yeast
- 1 cup water
- 150 g butter softened to room temperature
- 1 egg yolk
- 1 tbsp water
- Break up a day old baguette or bread of choice and put them in a bowl. Add the evaporated milk, sugar, eggs and powdered milk and mix thoroughly.
- After mixing, add the butter then add vanilla extract and a few drops of red food coloring, continue to mix until well incorporated. Set aside.
- In another bowl, whisk the flour, sugar, powdered milk and instant dry yeast. Mix and make a well in the centre. Pour the water then add the softened butter. Mix until it forms a dough.
- Transfer the dough onto a clean surface to start kneading. Manually knead it for 6-7 minutes or using a stand mixer for 5 minutes until smooth. Transfer into a greased bowl, cover with a tea towel and let it rest for 1 hour or 1 ½ hours until the size is doubled.
- Once the dough is ready, flatten it using a rolling pin then shape it into a square. Divide the dough into four pieces horizontally.
- Spread the pudding in middle of each piece. Roll up the dough to make a log with the filling inside. Cut it into 8 pieces, making a total of 24 pieces.
- Arrange in a tray and poke holes into each piece using a fork, brush the top with egg wash or a mixture of egg yolk with 1 tbsp water.
- Bake in a pre-heated oven at 180°C or 356°F for 18-20 mins. Take it out from the oven and allow it it cool for 15 minutes before serving.