Masareal
Mandaue's pale peanut-and-milk confection, pressed into tender rectangular bars.
Ingredients
Measure and prepare everything before you begin cooking.
- 400 g raw blanched peanuts
- 220 g caster sugar
- 160 ml whole milk
- 30 g full-cream milk powder
- ¼ tsp fine salt
- 1 tsp vanilla extract, optional
- Neutral oil, for the tin and knife
Instructions
- 1
Put the peanuts in a saucepan, cover generously with water and bring to a boil. Lower the heat and simmer for 25–30 minutes, until a peanut crushes easily between two fingers without becoming mushy. Drain very well and spread on a clean tray for 15 minutes so surface moisture evaporates.
- 2
Pulse the warm peanuts in a food processor in short bursts until finely ground. Stop before they release enough oil to become peanut butter. The mixture should resemble fine damp crumbs with no large pieces.
- 3
Line a 20 cm square tin with baking paper and brush it lightly with oil. Combine the sugar, milk, milk powder and salt in a wide heavy saucepan. Whisk over low heat until smooth, then bring to a gentle simmer for 4–5 minutes, stirring, until slightly syrupy.
- 4
Add the ground peanuts and optional vanilla. Cook over low heat for 12–18 minutes, stirring and scraping continuously with a firm spatula. The mixture is ready when it forms a cohesive pale dough, pulls cleanly from the sides and holds a groove for several seconds.
- 5
Transfer immediately to the prepared tin. Cover with another sheet of baking paper and press firmly into an even 1.5–2 cm layer using the base of a flat glass or measuring cup. Remove the top paper and smooth any cracks with a lightly oiled spatula.
- 6
Leave at room temperature for 20 minutes, then score into 24 narrow rectangular bars with a lightly oiled knife. Cool completely before lifting from the tin and cutting through the score lines.
- 7
Wrap individual bars in plain food-safe paper or store them in a single layer between baking paper. Keep chilled for the best home-kitchen shelf life, and let each bar stand for 10 minutes before serving so its peanut flavour opens up.
About Masareal
Masareal is a signature pasalubong of Mandaue City, Cebu. The pale confection is built from finely ground peanuts, sugar and milk, pressed into neat bars and traditionally wrapped in paper. Mandaue records connect the best-known local tradition with Juliana ‘Didang’ Perez Suico in the early 1900s, but family formulas remain distinct; this is an original home recipe rather than an imitation of a commercial product.
Ingredient swaps wherever you cook
- Raw blanched peanuts: use unsalted skinless peanuts. Roasted peanuts create a darker, toastier variation rather than the traditional pale character.
- Whole milk: use lactose-free dairy milk if necessary. Coconut milk changes both flavour and keeping quality and is not a direct traditional substitute.
- Milk powder: this strengthens the milky flavour and helps control moisture; use full-cream powder rather than sweetened drink mix.
How to know it is ready
- The boiled peanuts should crush easily but must be drained until their surfaces look dry.
- Grind to fine crumbs, stopping before the peanuts turn into oily paste.
- The cooked mixture should pull from the pan as one pale dough and hold clean score lines while warm.
Common mistakes and fixes
- Oily bars: process the peanuts in short pulses and stop before they become peanut butter.
- Crumbly mixture: it was cooked too dry; work in one tablespoon warm milk while the dough is still hot.
- Sticky bars: cook until the dough pulls cleanly from the pan, then cool completely before wrapping.
Family and regional variations
- Use lightly toasted peanuts for a deeper home-style flavour, clearly noting the colour will be darker.
- Add a very small pinch of cinnamon for a non-traditional variation.
- Press the mixture into silicone bar moulds if you prefer individual portions.
Storage and reheating
Because this home version contains fresh milk and has not been commercially shelf-life tested, store it airtight in the refrigerator for up to 7 days. Separate layers with baking paper and discard if there is mould, fermentation or an off smell.
What to serve with it
Serve small rectangular bars at cool room temperature with coffee or tea. Label both peanuts and milk clearly when sharing or gifting.
Masareal FAQs
Is masareal the same as peanut butter fudge?
No. It is a Mandaue confection traditionally made from ground peanuts, sugar and milk, with a compact, tender texture and pale colour.
Why are the peanuts boiled?
Boiling softens them and keeps the flavour gentle and the colour pale, unlike strongly roasted peanut sweets.
Can I sell this home recipe?
Commercial sale requires proper allergen labelling, food-safety controls and shelf-life validation under the rules where you operate.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
