Malunggay Pandesal Recipe
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5
8 reviews
Excellent
Malunggay Pandesal Recipe
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Soft and airy Pandesal infused with all the goodness of malunggay (Moringa) leaves for a healthier and yummier breakfast!
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Ingredients
- 1 cup moringa leaves washed and separated from stem, aka malunggay leaves
- 3 cups all-purpose flour
- ¼ cup sugar
- 1 teaspoon salt
- 1 medium egg room temperature, beaten
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 cup water lukewarm
- 1 ½ teaspoon instant dry yeast
- ¼ cup breadcrumbs fine
Instructions
- Wash the malunggay leaves the pat them dry before chopping them coarsely.
- In a large bowl, mix together flour, sugar, and salt. Add chopped malunggay leaves and mix until well incorporated.
- 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.
- 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 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.
Nutrition Information
Show Details
Calories
137kcal
(7%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Sodium
149mg
(6%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin C
34mg
(38%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 149mg | 6% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin C | 34mg | 38% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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