Unfussy, modest, and without airs – if Filipino breads and pastries had character, then these were them.

These breads and pastries from the Philippines are very much well-liked by their equally self-effacing Filipino or Pinoy makers, who take delight in the thought that their baked creations care for their bodies and somehow lift their spirits.

 

In fact, any true-blue Pinoy should be able to recall a morning of eating hotpandesal with his or her family, an afternoon of eating siopao with friends, or the surprise of opening his or her lunch box at school and seeing a large, puffy, creamy ensaymada.

 

In the Philippines, breads and pastries are not just for eating. They are a tradition.

 

Oftentimes, Filipinos share these breads and pastries with their loved ones, bring them home aspasalubong or gifts, and eat them together with family and friends during special occasions.

 

Much has changed in the tastes and lifestyles of most Filipinos. Many of us are now heavy eaters of muffins, bars, scones, turnovers, buns and rolls, croissants, Danish pastries, French breads, and other non-Filipino breads and pastries.

 

Amazingly, we Filipinos almost always come back to our time-honored Pinoy hopia, monay, and pan de coco. We also never miss out on buko pie and crema de frutafor special get-togethers.

 

While there are a lot of well-loved bread and pastries in the Philippines, below is a list of the 10 kinds that Filipinos fondly eat.

 

 

1. Pan de Sal or Pandesal

 

 

The most humble of Filipino breads is also the most popular – pandesal, which is made simply with eggs, flour, salt, sugar, and yeast.

Created in the Philippines in the 16th century, pandesal has become a part of the traditional Filipino breakfast. Filipinos usually eat it in the mornings while it is oven-fresh and warm.

 

While pandesal can be eaten on its own, many Filipinos fill it with cheese, coconut jam, peanut butter, butter, fried eggs, sardines, or cooked meat. A cup of hot coffee or chocolate drink goes well with it.

Originally, pandesal was hard and crusty outside and bland inside. Over the years, it has changed into a soft and sweet kind of bread.

 

 

2. Siopao

 

 

Siopao is a white, round, steamed bun stuffed with pork, beef, shrimp, or salted egg and flavored with sweet or spicy sauces.

It is very filling and is usually eaten by Filipinos on the go as snacks in mid-afternoons.

Siopao is originally from China where is it called baozi. It is also popular in Thailand where it is called salapao.

 

 

 

3. Ensaymada

 

 

A kind of brioche, ensaymada is a popular Filipino bread that is rounded and flavored with grated cheese and sprinkled with sugar on top, making it popular among sweet-toothed kids and kids-at-heart alike.

 

Ensaymada is suited to people from all walks of like. We have ensaymada from our local bake shop that sells it cheaply for a dime.

We can also get the upscale ensaymada in five-star hotels where it is topped off with butter cream and filled with purple yam, ham, salted eggs, or macapuno or coconut sport.

 

Ensaymada originally came from Majorca, Spain where it is called ensaimada.

It has become hugely popular in South America where Spain held several territories.

 

 

4. Buko Pie

 

 

Buko pie is a traditional Filipino baked pastry that uses the ever-present coconut fruit in the Philippines.

It is filled with young coconut meat and is made sweet, thick, and rich with condensed milk.

 

Buko pie is originally plain.

 

Lately, however, essences of almond, pandan and vanilla have been used to add interesting flavors to this already yummy dish.

 

 

5. Crema de Fruta

 

 

A staple during the yuletide season in the Philippines, crema de fruta is originally a soft cake layered with cream, custard, candied fruit, and topped off with gelatin.

 

Recently, however, Filipinos have created crema de fruta using layers of honey-flavored crackers, cream, condensed milk, candied fruits, and gelatin.

This colorful and lip-smacking treat is chilled until the gelatin is set. It is served cold.

 

 

6. Hopia

 

 

Hopia is a customary gift that Filipinos give as delicious presents to friends and families during special occasions.

It can, however, be eaten on just about any ordinary day.

A round, bean-filled pastry, it is so popular in the Philippines that it has spawned varieties:

• Hopiang Mungo = hopia filled with paste of mung beans

• Hopiang Baboy = hopia filled with pork, winter melon, and onions

• Hopiang Ube = hopia filled with paste of purple yam

• Hopiang Hapon = hopia filled with beans of azuki beans

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7. Empanada

 

 

Empanada is a world-recognized pastry that got its name from the Spanish verbempanar, which means to wrap in bread.

It is made by wrapping dough around fillings of meat, cheese, fruits, and vegetables.

 

The Filipino-style empanada is usually filled with beef, chicken, potatoes, onions, and raisins.

 

In the northern part of the Philippines called Ilocos region – which is branded for its scrumptious local empanada – empanada is made with egg yolks, local sausages, green papayas, and mung beans.

 

Pinoy empanada is either baked or deep-fried, giving it either a chewy or a crunchy texture.

 

 

 

8. Monay

 

 

Basically a milk and egg bread, monay is a heavy, fine, and solid baked goodie that is easily recognized for its large size, round shape, and crease on the top.

 

Its exterior is a bit hard but its interior is soft, chewy and tasty enough to eat without any spreads.

 

 

9. Pan de Coco

 

 

Literally translated to English as coconut bread, pan de coco is a sweet, medium-sized bread with sweet shredded coconut meat inside.

Plump, round, and golden brown, it is usually eaten as a mid-afternoon snack.

 

 

10. Puto Seko

 

 

Light, crunchy and a bit tough on the outside, puto seko is a Filipino butter pastry that Pinoys love dipping in coffee or hot chocolate.

It is quickly recognizable for its small size, round shape, and white color.

 

Puto seko can be readied in less than 30 minutes.

 

Its ingredients are simply butter, sugar, corn flour, and baking powder.