A native bread originated in Cebu Philippines very much popular to “Bisayan’s” people who are living in Visayas and Mindanao region in the Philippines.
Roundshape dough with a nice crack in the middle filled with sesame seeds which can only be kneaded by hand to achieve its unique dough texture /characteristics.
- 2 cups 3rd class flour
- ½ cup of 1st class flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda (optional)
- 2 teaspoons baking powder
- 3/4 cup brown sugar
- 2/3 cup water
- 2 tablespoons oil
- 1 tsp of margarine
- 1 pinch of carbonato/manyako
Mix up all ingredients then knead it “cut and fold direction” and has to be dry and cracky texture then mold it into balls, wet it with a small amount of water before rolling it to your sesame seeds.