Recipe by Sue Lau
I put this recipe together a couple of years ago for someone who was desperate to find a recipe for these Filipino pastries. I had only a commercial ingredient list, but these turned out well, like cheesecake-like muffins or cupcakes. I can't be 100% certain if they are exactly like the Filipino versions, but they are delicious in any case. --Sue
Top Review by tcbaker
I tried this recipe and they came out horribly terrible! The large amount of cream of tartar and absence of eggs should have raised alarm bells in my head. I wasted a lot of ingredients as well as time. Never again! You have been warned.
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups granulated sugar
- 4 teaspoons cream of tartar
- 3⁄4 cup softened butter
- 2 cups bread flour
- 2 cups cake flour
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract
- 1 cup warm water
- 10 -20 drops yellow food coloring (as needed)
- 28 ounces sweetened condensed milk (2 cans)
- 1⁄2 cup vegetable oil
Directions See How It's Made
- Combine salt, sugar, cream of tartar and soft butter in the bowl of an electric mixer.
- Blend for 4 minutes at lowest speed.
- Stir together in a separate bpowl the bread flour, cake flour, and baking powder.
- Stir together vanilla, water, yellow color and condensed milk in another small bowl.
- Add wet and dry ingredients along with oil alternately to mixer until it forms a smooth batter.
- Fill well-greased muffin cups with 1/2 cup batter per hole.
- Bake for 22 minutes at 375°F.
- Allow to cool for 5 minutes then turn out onto wire racks to finish cooling.