One of our senior editor’s favorite things to bring back from her hometown of Iloilo is teren-teren. It’s a local bread made up of four to six connected pieces (resembling a train, hence the name), filled with a sweet butter and sugar mixture. It’s simple yet delicious, so we decided to make some ourselves; except we’re filling our teren-teren with yema, inspired by Camiguin’s pastel.
There’s a bit of work needed to make this recipe, given that you’re basically filling 32 small pieces of bread. But it’s really not that tedious. Based on experience, it even becomes a bit relaxing at some point.
Some tips: don’t over-knead your dough. You’ll want it a bit sticky (but not so much that when you touch it, dough stays on your skin) so that it connects more easily when you start building your “trains.” Your yema filling is going to look wet, but don’t worry. It will set as it cools, and eventually become easy to scoop into the dough. Don’t over-proof your dough during the second rise, or else you’ll end up with too big pieces.