Malunggay Pandesal

Infuse your traditonal pandesal recipe with malunggay for a healthier version. You can use fresh malunggay leaves for a better flavor!

  • Serves 8 people
  • Prep Time: 2 hours
  • Cook Time: 15 minutes


  • 500 grams Bread Flour
  • 150 grams Sugar
  • 1 tablespoon Bread Improver
  • 1 1/2 teaspoons Salt
  • 1 tablespoon Instant Yeast
  • 3 tablespoons Dried Malunggay Leaves
  • 450 ml Lukewarm Water
  • 1/4 cup  Canola Oil
  • 1 1/2 cups Breadcrumbs, for coating


  1. Mix together flour, sugar, dried malunggay leaves, salt and bread improver in a bowl. Stir to combine.
  2. Combine water and yeast together and let the mixture stand for 5 minutes.
  3. Pour water and yeast mixture into the flour mixture and mix well until properly hydrated. Add in the oil and knead until smooth and elastic. Knead in the machine for 5 minutes and knead by hand for 8-10 minutes.
  4. Place the dough in a lightly greased bowl and cover with a damp cloth. Let it rise for 1 hour or until double in size.
  5. Divide dough and roll into a log shape and cut into desired sizes.
  6. Roll each piece in breadcrumbs. Place on a baking tray, about 2 inches apart and let it rest again for an hour.
  7. Preheat the oven to 180C. Bake the pandesal for 13-15 minutes.

recipe notes

The dough improver will improve the elasticity of your dough and it will prolong the shelf life of your bread.

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4 thoughts on “Malunggay Pandesal”

  1. I was hesitant to try this recipe because there were no reviews. The pandesal turned out really good. Instead of using dry malunggay, I blended it with a little water. This made the bread light green and I still had pieces of malunggay. The dough ended up being to wet but I just added more flour. I would make this again.


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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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