WATCH: How to Make Kalihim (Pan de Regla)

This bakery staple is easy enough to make at home.

Kalihim is a Filipino bread that's also known as Pan de Regla, Pan de Pula, or Kabukiran. It's a soft bread commonly found in most Pinoy bakeries and has pockets stuffed with a red-colored pudding made with flour (or stale bread), milk, sugar, butter, or margarine, and of course, red food coloring. 

This easy recipe includes a filling made with all-purpose flour so you don't need to prep days ahead for the pudding. 

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Kalihim (Pan de Regla) Recipe

Makes 12 pieces

  • For the dough:
  • 3 cups bread flour
  • 1 teaspoon instant dry yeast
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 1/2 cup packed brown sugar
  • 1/3 cup powdered skim milk
  • 1 cup plus 3 tablespoons water
  • 1/8 cup margarine
  • For the filling:
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 tablespoon canola oil
  • 2 tablespoons margarine
  • 2 tablespoons water
  • 2 teaspoons red food coloring
  • 1 medium egg (egg wash)
  • 1 In a large clean bowl, combine flour, yeast, salt, baking pwder, brown sugar, powdered milk, margarine. Make sure that the yeast and salt don't touch each other. Make a well in the center.
  • 2 Gently pour the water into the well.
  • 3 Mix with a spatula until combined.
  • 4 Once the dough forms a ragged mass, transfer to a lightly floured surface and then knead
  • until the dough is smooth and glossy.
  • 5 Transfer to a lightly oiled bowl and then cover with a kitchen towel.Let the dough rise for 1 hour or until it doubles in size.
  • 6 Make the filling: While the dough is proofing, mix all the ingredients of the filling into a bowl. Mix until well combined. Do not knead. You may add or lessen the food coloring, if desired. Set aside.
  • 7 Deflate the dough and then transfer to a lightly floured surface.
  • 8 Divide the dough into 2 equal pieces and then shape into a flat rectangle.
  • 9 With a rolling pin, flatten the long side outer edges of the rectangle to form wings.
  • 10 Shape a canal in the middle of the thick part of the dough.
  • 11 Place the filling into the canal. Make sure you evenly distribute the filling inside the whole length of the canal.
  • 12 Fold the wings over each other to cover the canal and then turn the whole thing over.
  • 13 With a rolling pin, roll the dough and filling to make the rectangle long and flat.
  • 14 Cut into 6 equal parts and then place on a baking tray. Prick the tops with a fork.
  • 15 Repeat steps to finish all the dough and filling.
  • 16 Cover with a damp towel and proof for 1-1/2 hours.
  • 17 Preheat oven to 400F (200C).
  • 18 Once sufficiently proofed, glaze with egg wash and then bake for 10-12 minutes or
  • until golden brown.
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