Malunggay Pandesal

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

Malunggay Pandesal

Infuse your traditonal pandesal recipe with malunggay for a healthier version. You can use fresh malunggay leaves for a better flavor!
1 from 2 votes
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Course: Breakfast, Snack
Cuisine: American, Asian, English
Keyword: bread, malunggay pandesal, pandesal
Prep Time: 2 hours
Cook Time: 15 minutes
Servings: 8 people

Ingredients

  • 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

Instructions

  • Mix together flour, sugar, dried malunggay leaves, salt and bread improver in a bowl. Stir to combine.
  • Combine water and yeast together and let the mixture stand for 5 minutes.
  • 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.
  • 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.
  • Divide dough and roll into a log shape and cut into desired sizes.
  • Roll each piece in breadcrumbs. Place on a baking tray, about 2 inches apart and let it rest again for an hour.
  • Preheat the oven to 180C. Bake the pandesal for 13-15 minutes.

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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8 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.

    Reply
  2. Hi Chef. Is the 450 ml lukewarm water only for the yeast mixture? How about the “Pour water” in Step 3? Is it included in the
    450 ml of lukewarm water? Sorry, i am a newbie! Thank you very much.

    Reply

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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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