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!