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Monday 20 October 2025 17:16:57 GMT

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Have you tried Pan de Surf in Siargao? 🍞 Well, you can now try it anytime at home! There’s something nostalgic about going out early in the morning to buy freshly baked bread from the panaderia that leaves us with a warm feeling for the rest of the day. 😌 We featured this during our last visit in Siargao, so watch the full video on our channel to learn more about its origins and the people who continue to bake it fresh every day on the island! 🏄‍♀️ Recipe in the comments! PAN DE SURF/ PAN DE TOTOY Ingredients: 4 cups (480g) all-purpose flour ¾ cup (150g) sugar 7g yeast 1¼ cups (300ml) milk, lukewarm ½ cup (120ml) vegetable oil ½ teaspoon salt Filling: 2 cups shredded coconut ¾ cup brown sugar 1 cup Coconut milk 1 tbsp flour, dissolved in ¼ cup milk 1 cup water For the egg wash 1 tablespoon water 1 egg (beaten) Procedure: 1. In a large bowl, sift together the flour and sugar. Mix in the instant dry yeast. Pour in salt, oil, and milk. Use a spatula or wooden spoon to mix until it forms a dough. 2. Move the dough to a flat surface and knead for about 5 minutes. If it’s too sticky, rub a little oil on your hands. If it’s dry, add a touch more oil. Keep kneading until it’s smooth and easy to work with. 3. Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let it rise for 30-60 minutes, or until it’s almost doubled in size. 4. While the dough rises, make the filling! In a pan, combine desiccated coconut, sugar, coconut milk, water, butter and vanilla extract. Cook over low heat until most of the liquid is absorbed. For a stickier filling, dissolve 1 tbsp of flour in ¼ cup milk and stir it in, cooking for another 2-3 minutes until thick and sticky. Let it cool slightly when done. 5. After the dough has risen, punch it down gently and place it on a flat surface. Divide it in half, then roll each half into a log. Cut each log into 6 pieces giving you a total of 24 pieces. 6. Take each piece, flatten it with your palm, and put a tablespoon of coconut filling in the center. Wrap the dough around the filling and pinch it shut. Place each filled dough, seam-side down, on a baking sheet with a little space in between. 7. Cover the filled dough with a towel and let them rest for 20-30 minutes. 8. Bake in a preheated oven of 340°F (170°C) for 10 minutes. Take them out, brush with egg wash, and bake for another 5 minutes until golden brown. #fyp #featrmedia #siargao #pandesurf #filipinofood

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