Sama-sama Sa Lund

a Filipino-Swedish organization established as a community association for Filipinos and Swedes living in Lund and vicinity

Thank you for attending “Fika and Merienda Part 1”

If Swedes cannot wait to have a “fika,” Filipinos always look forward to our “merienda”!

Last Sunday, April 13, we had the second round of SSL’s Filipino-Swedish Cafe, which is part of Sama-sama Sa Lund’s Filipino-Swedish Integration Project 2014. It was entitled “Fika and Merienda: Part 1” wherein we made swedish and filipino snacks that we eat during fika or merienda, and we served it with authentic “Barako coffee” from Batangas, Philippines.

We want to thank everyone who came, especially Mormor Rangni who shared with us her family’s recipe for Kanelbulle, Kim Solon who demonstrated how to make Turon, and Rodrigo “Jun” Petoral, Jr. for showing us how to make Pilipit! Of course, thank you to all the participants who joined us! We had a great mix of Swedish and Filipino friends, and even international students from Europe and Brazil.


Here are the recipes for what we made during that day. Watch out later on for the announcements for “Fika and Merienda: Part 2”!

Kanelbulle (Cinnamon rolls, adapted from Mormor Rangni’s recipe)

3 dl milk
1 + 1.5 dl sugar
1 paket of yeast (red label for sweet dough)
100 + 150 g margarine
About 8 dl flour
Pearl sugar (pärlsocker)

1. Melt the 100 g margarine in a low-heated pot and then add milk. Make sure that the mixture is maintained to around 37ºC. Dont put it to a boil.
2. In a bowl with mashed yeast and sugar, pour the warm margarine-milk mixture.
3. Add the needed amount of flour.
4. Mix thouroughly with your hand. The consistensy of the dough should be like soft and a bit sticky and airy.
5. Leave the dough to rise to about double the size. Approximate time is 30 minutes. (Tip: It is suggested to put the bowl with the dough on top of a pot with warm water (warm tap water) and cover the bowl with dry cloth. Also, make sure that all windows and doors in the kitchen are closed to avoid a draft.)
6. When the dough has risen up, with an airy and soft texture, flatten the dough using a rolling pin,
7. Generously spread 150 g of (soft, not liquid-like) margarine evenly on the surface of the flatten dough, followed by sprinkling 1.5 dl of sugar and then cinnamon powder.
8. Roll the whole dough and the cut into small rolls and place it in the form standing up.
9. Let the dough rest again for another 15 minutes on the form covered with dry cloth.
9. Beat an egg and brush it on top of the individual rolls and sprinkle some pearl sugar before putting it in the oven.
11. Place it in the in the pre-heated oven (225ºC) and bake for 10-15 min or until the formed rolls rise.
12. Serve hot.



Pilipit (Filipino-style fried, glazed pretzel)

5 dl flour
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1 dl milk
Cooking oil
2 cups brown sugar

1. Mix and sift flour, baking powder and salt into a bowl.
2. Beat egg and add to milk. Pour this mixture into sifted flour.
3. Knead until smooth, and then divide into several portions.
4. Roll each portion on bread board into strips of your desired legth.
5. Twist the strip to bring the ends together. (Trivia: The word ‘pilipit’ means ‘twist’ in the Filipino language.)
6. Fry in hot oil until brown, then drain oil.  Dip and coat in syrup.
*To make syrup: Put brown sugar and a water (half the volume of sugar) in a saucepan. Caramelize over medium heat, stirring constantly until sugar is dissolved.
7. Sprinkle some confectionary sugar if desired.


Turon (Banana rolls)

Ripe bananas, cut into pieces
Sweetened, sliced jackfruit (Tip: this can be bought in Asian stores)
Brown sugar
Spring roll wrapper
Cooking oil

1. Place cut bananas on the spring roll wrapper.
2. Add some slices of jackfruit.
3. Sprinkle with a little bit of brown sugar.
4. Fold the spring roll wrapper and seal the edge with water.
5. Heat the cooking oil in a pan.
6. Put in the banana rolls and fry until it turns golden brown.
7. Serve warm during merienda or serve with vanilla ice cream on the side as dessert.

(All photos by Karla Marie Paredes)

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