These soft bread pockets are stuffed with a brightly-coloured pudding made from stale bread, milk, eggs, sugar, vanilla, and food colouring. Variations on the filling also include those made from ube (purple), pineapple (yellow), monggo (brown) and pandan (green). It is generally sweet as most of Filipino breads do.

 Kalihim Recipe

For pudding filling
Stale bread, cut into pieces (I used white bread)
2 cups milk
3 eggs
1/3 cup sugar
1/2 tsp salt
1 tsp vanilla
Red food coloring (or whatever color you prefer or none at all)

For the dough
1 1/2 to 2 cups all-purpose flour, divided use
1 envelope FLEISCHMANN’S RapidRise Yeast
3/4 teaspoon salt
2/3 cup very warm water (120 to 130 degrees F)
1 tbsp oil

1 egg white, beaten plus 1 tbsp water

Place the cut up stale bread in a loaf pan up to 2/3 full.

Mix the milk, 3 eggs, sugar, 1/2 teaspoon salt and vanilla. Press the stale bread pieces then pour the mixture and let soak. Press some more with fork to make sure you release gas and bread pieces absorb the mixture. You may let this sit in the fridge for several hours or overnight.

Puree the pudding in a food processor. Add food coloring and cook in a saucepan on medium heat, stirring frequently to avoid scorching. Stop when it is thick. Let cool down, then form into a log using a cling wrap. Chill when cool enough to place in the fridge.

In a large bowl, combine 1 cup flour, undissolved yeast, and 3/4 teaspoon salt. Gradually add 2/3 cup very warm water and oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 12×10-inch rectangle. Place the pudding log onto it and wrap with the dough. Pinch seams to seal. Place on a greased baking sheet seam side down. Flatten a bit. Brush with egg glaze. Pierce with fork tines on several spots for vents. Place in a draft-free moist and warm place to rise for about 30 minutes.

Bake at 400 degrees F for about 20 minutes. Let cool for about 10 minutes before slicing. Cool completely before placing in ziploc bags.

Adapted from source: Thorn Club, 6/14/12

Q. When I went to Honolulu, Hawaii, i ate this bread and its called ” Balintawak” It’s a Filipino food type of bread from Jesse’s Bakery, Inc. If anybody know, can you please post any website or any recipe that i can follow to make.

A. Finally found a blog in which the author used several other names that Balintawak bread is known by. Pan de Pula, Pan de Regla, Kalihim, and Kabukiran. Basically the inside is a bread pudding made out of stale bread and dyed red, and then it’s wrapped in another layer of bread dough.


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