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Freshly baked Malunggay pandesal on a serving basket.
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5 from 4 votes

Malunggay Pandesal Recipe

Soft and airy Pandesal infused with all the goodness of malunggay (Moringa) leaves for a healthier and yummier breakfast!
Prep Time10 minutes
Cook Time15 minutes
Rising Time1 hour 30 minutes
Total Time1 hour 55 minutes
Course: Breakfast, Snack
Cuisine: Filipino
Keyword: all-purpose flour, breadcrumbs, egg, instant dry yeast, malunggay leaves, salt, sugar
Servings: 16 pieces
Calories: 137kcal
Author: Bebs

Ingredients

  • 1 cup malunggay leaves washed and separated from stem
  • 3 cups all-purpose flour
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 medium egg, beaten room temperature
  • 2 tablespoons oil
  • 1 cup water lukewarm
  • 1 ½ teaspoon instant dry yeast
  • ¼ cup fine breadcrumbs

Instructions

  • Wash the malunggay leaves the pat them dry before chopping them coarsely.
    1 cup malunggay leaves
  • In a large bowl, mix together flour, sugar, and salt. Add chopped malunggay leaves and mix until well incorporated.
    3 cups all-purpose flour, ¼ cup sugar, 1 teaspoon salt
  • Make a well in the center and add egg, oil, water, and instant dry yeast. Mix until well blended.
    1 cup water, 2 tablespoons oil, 1 medium egg, beaten, 1 ½ teaspoon instant dry yeast
  • Lightly sprinkle a flat and clean surface with flour until fully covered. Knead the dough until it becomes smooth and elastic.
  • Form dough into a ball then lightly oil the dough ball. Place in a clean and dry bowl. Cover with a plastic wrap and let it rise until the dough ball doubles in size, about 30 mins to 1 hour, depending on how warm it is.
  • Lightly punch the dough to release gas bubbles. Place dough on a flat surface and divide into 2. Roll them into logs then divide each log into 8 equal portions. Roll each portion into small balls. Set aside.
  • Sprinkle the breadcrumbs onto a flat and clean surface. Roll the dough balls in the breadcrumbs until fully covered and then arrange them on a baking sheet. With a clean kitchen towel, cover the dough balls and let them rise until their size doubles about 20-30 mins.
    ¼ cup fine breadcrumbs
  • Bake in a preheated 185°C/365°F oven for 15 mins or until the sides are golden brown.
  • Remove from the oven and enjoy!

Video

Notes

  • If using active dry yeast, the water temperature should only range from 105°F/40°C to 110°F/43°C. Do not use hot water as it may kill the yeast. To proof the yeast: Take 1 cup of the lukewarm warm and 1 tsp sugar from the recipe. Add the yeast to it and let it bloom for 5 minutes before adding it to the flour mixture
  • To know if you've kneaded the dough adequately is by doing the "windowpane test". Take a piece of the dough and stretch it into a thin square film with your fingers. The dough must be thin enough to let the light pass through without breaking.

Nutrition

Calories: 137kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 149mg | Potassium: 78mg | Fiber: 1g | Sugar: 3g | Vitamin C: 34mg | Calcium: 73mg | Iron: 1mg