This is what the typical neighborhood type of Filipino bakeshops would tout as their "special"kababayan in the sense that it uses cheese. A closer look at the ingredients would indicate that this is basically a muffin topped with grated cheese. Contrary to how the Western cheesecake is, this does not have any form of cream cheese (or anything cheese) in its batter.
This was my favorite muffin in my Tatay's bakery, especially when fresh out of the oven with its crunchy top. Once cooled, I would wrap them individually in small clear plastic bags and seal using the candle (I got proficient at making the seal without actually touching the flame; just the heat, so that the plastic would not have any dark marking as it does when it touches the yellow flame).
Husband had a taste of the batter and thought it tasted like butter cookies. (Hmmmm....maybe I should try making some into drop cookies.) When it was done, I had hubby taste it. His reaction was..."Hmmm, that's good!" Kids' reaction? Same. (gaya-gaya, puto-maya...)
This recipe was adapted from Mrs. Daisy Alonzo's recipe.
1 bar (1/2 cup) butter, softened
1/2 cup sugar
2 cans (14 oz each) sweetened condensed milk
3-2/3 cups all purpose flour
1-1/2 tsp baking powder
1 tbsp vegetable oil
1 tsp vanilla
cheddar cheese, finely grated, for topping
Preheat oven to 350 ° F
Mix flour and baking powder well in a bowl.
Using a stand mixer, cream butter and sugar together on medium speed. Turn speed to slow and add eggs one at a time, beating well after each addition. Gradually increase speed to medium and beat well.
Turn speed to slow and slowly add the condensed milk. Beat well on medium speed for about a minute.
Turn to slow again and add the dry ingredients. Increase speed to medium and add oil. Beat well for about another minute. Add vanilla and beat to blend.
Transfer batter to a piping bag and pipe into the muffin cups, leaving about 1/4 inch space at the top.
Top with grated cheese (preferably the orange-colored cheddar cheese).
Bake for 15 minutes, then rotate the pans for even baking. (If you want, you may add some more cheese at this point).Bake for another 10 minutes. Enjoy with maple syrup or condensed milk if desired.
Transfer to cooling rack and completely cool before storing in ziploc bags those that you will not be able to consume right away.
The original recipe that I got from asiarecipe.com forum was as follows:
Pinoy Cheese Cupcake-Kababayan
(Pinoy Cheese Muffin)
Recipe courtesy of Mrs. Daisy Alonzo
1 bar butter
100 grams sugar
2 can of condensed milk
15 grams cooking oil
5 grams baking powder
500 grams. all-purpose flour
you will need:
2 ounce paper baking cups
cake mixer, mixing bowl and spatula
Paraan ng pagluluto:
Hiwa-hiwain muna ang butter para madali itong lummbot.
Ilagay ang butter sa isang mixing bowl, ihalo ang asukal at apat na itlog.
Haluin ang mga sangkap na ito sa cake mixer. Gamitin ang pinakamahinang
speed upang hindi tumapon ang butter mixture.
Idagdag na din sa mixture ang dalawang lata ng condensed milk.
Ihinto muna ang mixer.
Pagsamahin naman ang harina at baking powder at saka ihalo sa butter mixture.
Paandarin muli ang mixer sa pinakamahinang speed. Haluing mabuti hanggang sa
maging basa ang mga sangkap.
Ihalo ang 15 grm ng mantika.
Pabilisin ang mixer hanggang maging pino ang sangkap.
Patayin ang mixer, ito na ngayon ang cupcake mixture.
Ihanay ang paper baking cups. Magbuhos ng cupcake mixture sa bawat baking cups
Punuin hanggang ikatlong bahagi ng bawat cups
Lagyan ng grated cheese ang cupcake mixture.
Ipasok sa mainit na oven, ihurno ng mga 30 minuto.
Luto na ang cheese cupcake. Palamigin