WATCH: How to Make Malunggay Pandesal

Use this recipe to make this nutrient-packed pandesal.

Have you tried malunggay pandesal? Malunggay leaves (moringa) is packed with vitamin C, vitamin A, and calcium-making it a super-healthy ingredient that's usually used in soupy dishes and stews. You can also add malunggay leaves to homemade pandesal. These soft buns are subtly sweet and so delicious. Have it for merienda or breakfast! 

Malunggay Pandesal

Makes 16

  • 1 cup malunggay leaves
  • 3 ¼ cups bread flour
  • 2 teaspoons yeast
  • 1 teaspoon iodized salt
  • ½ cup whole wheat flour (available in baking shops)
  • ½ cup brown sugar
  • ¼ cup powdered skim milk
  • 1 ¼ cup water
  • ¼ cup butter, at room temperature
  • 1 tablespoon molasses
  • Breadcrumbs, for coating
  • 1 Pick out malunggay leaves from the stems.
  • 2 Blanch malunggay leaves in boiling and water and then immediately dip in cold water. Set aside in a strainer.
  • 3 Make the dough: Place bread flour in a large clean bowl. Add the yeast and salt in separate areas of the bowl. Add the whole wheat flour, brown sugar, and powdered skim milk. Mix with a spatula and then make a well in the middle.
  • 4 Gently pour in water and molasses. Mix well.
  • 5 Add in butter.
  • 6 Squeeze out excess water from malunggay leaves and add to the dough.
  • 7 Mix the dough in the bowl.
  • 8 Place the dough onto a lightly floured surface and knead the dough until it is smooth and glossy.
  • 9 Place the dough in a lightly greased bowl and then cover with a damp cloth.
  • 10 Let it rise for 1 hour or until double in size.
  • 11 Once double in size, punch out the air from the dough.
  • 12 Place the dough onto a lightly floured surface and then divide the dough into 4 equal pieces.
  • 13 Roll the pieces into a tight ball and then let it rest for 10 minutes, covered with a damp cloth.
  • 14 After 10 minutes, roll each ball into a cylindrical shape.
  • 15 Roll the dough cylinders on a tray of bread crumbs until it is well covered. Let it rest for 10 minutes.
  • 16 Cut each cylinder into 4 equal pieces. Arrange the pandesal pieces on a lightly greased baking tray and then cover with a damp cloth.
  • 17 Let it proof for 1-1/2 hours.
  • 18  Thirty minutes before the end of proofing time, preheat your oven to 375F.
  • 19 Place the shaped pandesal into the oven and then bake for 20-25 minutes.


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