Soft and airy pandesal infused with all the goodness of malunggay (moringa) leaves for a healthier and yummier breakfast! A great way to start your day with nutrient-packed bread to go with a hot cup of tea or coffee.
Pandesal has been a staple breakfast and afternoon snack for Filipinos for centuries. It has steadfastly remained one of our favorites, especially when eaten freshly baked! So it's really not a surprise that there are so many new varieties that came out in recent years.
Just like the trending Ube Pandesal with Cheese, which gave the bread such an appetizing purple color and cheesy flavor! So today, I am sharing this equally famous Malunggay Pandesal recipe, which will not only entice you with its appetizing looks but goes with some health benefits as well.
Malunggay Pandesal Health Benefits
Do you know that every pound of malunggay or moringa leaves is 7 times better than orange when it comes to vitamin C? It has 4 times more Calcium than a glass of milk. Four times more potassium than a single banana and twice more protein than an egg. The reason why it is referred to as "Super Food" or "Miracle Vegetable."
Imagine all of those vitamins and minerals packed into these yummy baked treats! It is an awesome way to sneak all those nutrients into your family's daily diet without them knowing! You definitely cannot go wrong when you add this super ingredient to your pandesal.
So not only is the Malunggay Pandesal a new way to enjoy your bread in the morning, but it also makes it more exciting! One bite into this soft and springy pandesal is sure to boost your mood and energy for the day.
Ingredients You'll Need
- Malunggay Leaves
- All-purpose Flour - You can also use bread flour if you want it on the chewy side or 50/50 APF and bread flour for a soft but slightly chewy bite.
- Sugar - enhances the bread's flavor.
- Salt – enriches the flavor of the bread, regulates the development of the yeast, and reinforces the gluten structure of the dough.
- Use a room-temperature egg to mix the dough better and for the dough to rise easily. If you are keeping your egg in the refrigerator and forgot to take it out before baking, you can warm the egg quickly. Just place it in a bowl of warm water and let it sit for about 5-10 minutes.
- Oil - enhances the texture and flavor of the bread. It also adds moisture and tenderness to the bread.
- Lukewarm water is used to activate the yeast and it helps dissolve and mix the dry ingredients faster. The temperature of the lukewarm water can range from 115°F/45°C to 130°F/54°C.
- Instant Dry Yeast - This eliminates the need of proofing the yeast as you can add it to the rest of the ingredients immediately. Just make sure that your yeast is still active. It also lessens the rising time. If unavailable, you can also use active dry yeast. (see Notes)
General Tips for making bread with yeast
- 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.
- Be patient! The dough is very sticky and wet at the beginning. This is normal, and it will begin to take shape as you knead. Refrain from adding more flour, as this will ruin the texture of the Malunggay Pandesal. It is better to coat your hands and work the surface with a bit of oil to lessen the stickiness.
- As much as kneading the dough can be fun, don't overdo it. Over-kneading will result in tough and chewy Pandesal.
- To know if your dough is sufficiently kneaded, do a windowpane test! Take a piece of the dough and stretch it into a square. Your dough should be able to stretch until it becomes a thin film without breaking. Also, the dough must be thin enough that light will pass through it. If your dough can do that without tearing, then your dough has been kneaded properly.
- Covering the dough is important while giving it time to rise as it prevents it from drying out. It also ensures that dust won't get into your unfinished dough.
- If you're having a hard time telling when your dough has doubled in size, use a clear glass bowl and place a marker to trace the outline. With this, you'll be able to judge it better if your dough has doubled adequately in size.
How to Serve Malunggay Pandesal
Malunggay Pandesal is best served hot off the oven! Enjoy them as it is or with your favorite morning drink. Or better yet, enjoy them with these yummy spreads and fillings for a more substantial morning meal!
- Sweeten up your morning by enjoying your Malunggay Pandesal with a rich, sticky-sweet Coconut Jam or "Minatamis na Bao," thick and creamy homemade Dulce de Leche, or go old-school with classic Yema Spread! These lusciously sweet treats will make your breakfast more decadent!
- For a more savory morning meal, load your Malunggay Pandesal up with a slice of Kesong Puti or Korean Egg Roll. If you have leftover Menudo, they are also perfect as a filling for these fluffy goodies! Or try one of my personal favorites- spicy canned sardines! Don't turn your nose up at it until you've tried it- it is so good!
Other Yummy Filipino Bread
How to Store
Store your Malunggay Pandesal at room temperature for up to 2 days or refrigerate for up to 5 days.
Store them in Ziplock bags or lidded containers. You can reheat them using an oven toaster or a microwave oven until warm and soft again.
Malunggay Pandesal Recipe
- 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
- 1 cup malunggay leavesWash the malunggay leaves the pat them dry before chopping them coarsely.
- 3 cups all-purpose flour, ¼ cup sugar, 1 teaspoon saltIn a large bowl, mix together flour, sugar, and salt. Add chopped malunggay leaves and mix until well incorporated.
- 1 cup water, 2 tablespoons oil, 1 medium egg, beaten, 1 ½ teaspoon instant dry yeastMake a well in the center and add egg, oil, water, and instant dry yeast. Mix until well blended.
- 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.
- ¼ cup fine breadcrumbsSprinkle 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.
- 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!
- 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.