WATCH: How to Make Kalihim (Pan de Regla)

This bakery staple is easy enough to make at home.

By Yummy.ph team | Jan 19, 2019

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.

See Also

WATCH: Know Your Filipino Breads

Feb 7, 2017

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)

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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.