Over the weekend, “Kapuso Mo, Jessica Soho” featured a local snack that every Pinoy loves eating – Ensaymada. But this was not just your typical ensaymada… This one in particular was grilled! Apparently, this recipe hails from Bacolod. Since my father-in-law, a native of Negros Occidental, was also watching with us, we decided to make our own homemade version, too!
Sliced cheddar cheese
What you will be needing:
*Not the electric type. Just the simple aluminum type that you normally find at the local grocery. I got mine from Unimart.
1. Slice each Ensaymada in the middle.
Since I was on “experiment” mode, I only bought several ensaymadas from the bakery. Obviously, it wasn’t moist but tasted ok. Ill get better ensaymadas for my next batch.
2. Slice some cheddar cheese and sandwich it inbetween the ensaymadas.
You can use the pre-cut cheddar cheese. Since I want mine oozing out with cheese when I slice into it, I opted to use the “block” ones so I can slice the cheese to my desired thickness.
3. Place the ensaymada at the center of the sandwich presser.
I already grilled an ensaymada prior to this. It got a bit burned hence, the brown color that you see in the presser.
4. Sprinkle some white sugar on top.
Don’t overdo it! The ensaymada is sweet as it is. We are just adding a little more to give it a beautiful caramel color and that added crunch when you bite or slice your grilled ensaymada. Place on top of your stove on low fire. Grill for about a minute on both sides. I grilled the bottom part first.
5. Transfer to a plate and serve right away.
I also made Tsokolate to partner it with. I used cocoa powder, some reduced fat milk (to aleast remove the guilt from eating too much sweets and carbs ) and presto!
A perfect afternoon snack on a rainy day or you can also serve it during Noche Buena. It’s budget friendly and very easy to do. Try it because for sure, you will love it!