Malunggay Pandesal - Foxy Folksy (2024)

BY :Bebs | Published: | Updated: | 7 Comments

RECIPE VIDEO PRINT

5 from 4 votes

Pin It

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.

Malunggay Pandesal - Foxy Folksy (1)

Pandesalhas 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 trendingUbe 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
  • Ingredients You'll Need
  • General Tips for making bread with yeast
  • Recipe Video
  • How to Serve Malunggay Pandesal
  • Other Yummy Filipino Bread
  • How to Store
  • Printable Recipe
  • Malunggay Pandesal Recipe

Malunggay Pandesal Health Benefits

Malunggay Pandesal - Foxy Folksy (2)

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 Pandesal - Foxy Folksy (3)
  • 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 aroom-temperature eggto 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

Malunggay Pandesal - Foxy Folksy (4)
  • If usingactive 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 awindowpane 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.

Recipe Video

How to Serve Malunggay Pandesal

Malunggay Pandesal - Foxy Folksy (5)

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-sweetCoconut Jamor "Minatamis na Bao," thick and creamy homemadeDulce de Leche, or go old-school with classicYema 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 ofKesong PutiorKorean Egg Roll. If you have leftoverMenudo, 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

Malunggay Pandesal - Foxy Folksy (6)

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 - Foxy Folksy (10)

Printable Recipe

Malunggay Pandesal Recipe

5 from 4 votes

Soft and airy Pandesal infused with all the goodness of malunggay (Moringa) leaves for a healthier and yummier breakfast!

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Rising Time 1 hour hr 30 minutes mins

Total Time: 1 hour hr 55 minutes mins

Course :Breakfast, Snack

Servings =16 pieces

Print Recipe Rate this Recipe

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

  • 1 cup malunggay leaves

    Wash the malunggay leaves the pat them dry before chopping them coarsely.

  • 3 cups all-purpose flour, ¼ cup sugar, 1 teaspoon salt

    In 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 yeast

    Make 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 breadcrumbs

    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.

  • 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!

Notes

  • If usingactive 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: 137kcalCarbohydrates: 25gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 149mgPotassium: 78mgFiber: 1gSugar: 3gVitamin C: 34mgCalcium: 73mgIron: 1mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

More Bread and Pastries

  • Toasted Siopao
  • Kababayan Bread
  • Mamon Tostado
  • Piaya

Latest Recipes

How to make Chili Oil

Toasted Siopao

Cucumber Juice

Lechon Manok

Kalamay Hati

Shrimp Tom Yum (Tom Yum Goong)

Pianono

Lugaw Recipe - (Filipino Rice Congee)

Reader Interactions

Comments

    5 from 4 votes (3 ratings without comment)

    What do you think?

  1. Yarah says

    My dough did not rise after 1 hour, I felt sad😔

    Reply

    • Bebs says

      Hi Yarah, check your yeast to be sure and if your room is cold then it might take longer to rise.

      Reply

  2. Sam says

    Hi, can i use moringa powder?

    Reply

    • Bebs says

      Hi Sam, the consistency might be different but I think it could still work. Just adjust the liquid and flour if needed.

      Reply

      • Sam says

        The moringa powder is overpowering and ruin my pandesal 😭 I’ll try it again ☺️☺️

        Reply

        • Bebs says

          Sorry to hear it Sam, maybe just use a little morinnga powder first, now that you know how strong its flavor is.

          Reply

  3. bry says

    Malunggay Pandesal - Foxy Folksy (24)
    Love the Recipe! first few times i tried with 250ml of water, it was really wet! I adjusted accordingly and lessened it to 220ml and this worked well!

    Its really soft! and stays soft for days!

    Thanks Bebs! Really enjoyed this!

    Reply

Malunggay Pandesal - Foxy Folksy (2024)

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Rob Wisoky

Last Updated:

Views: 5975

Rating: 4.8 / 5 (48 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Rob Wisoky

Birthday: 1994-09-30

Address: 5789 Michel Vista, West Domenic, OR 80464-9452

Phone: +97313824072371

Job: Education Orchestrator

Hobby: Lockpicking, Crocheting, Baton twirling, Video gaming, Jogging, Whittling, Model building

Introduction: My name is Rob Wisoky, I am a smiling, helpful, encouraging, zealous, energetic, faithful, fantastic person who loves writing and wants to share my knowledge and understanding with you.