Monggo/munggo or mung bean in English is another staple in Filipino cooking. We have several recipes depending on the region where you live and we normally prepare monggo dishes every Friday for religious reasons.
Aside from the savory monggo dish that I love, monggo bread is something I like that I can eat it every day!
350 grams all-purpose flour or bread flour
1 small packet or 7 grams instant yeast
50 grams granulated sugar
1 teaspoon fine salt
50 grams butter
1 whole egg
60 grams whole milk
60 grams water
a cup of cooked, soften and sweetened monggo (mung beans)
Additional 1 egg plus a little bit of milk for egg wash
Coconut sugar for sprinkle
- In a large mixing bowl or from your stand mixer with dough hook attached, combine the flour, yeast, sugar and salt. Whisk until well blended.
- Melt the butter and once done, dip one of your finger to test and make sure that it is just warm to the touch – not too hot. Add the milk, water and egg.
- Pour in the milk mixture to the flour and set the speed to low. Mix for about 2 minutes.
- Increase the speed to medium (#4) and mix for 8 minutes. 8-10 minutes or until smooth and supple if kneading by hands. Scrape the side, cover with a clean kitchen towel and allow to rest for 1 to 1 /12 hours or depending on your kitchen temperature. The dough will be ready once it double its size.
- Punch dough down and divide into 11-12 equal parts. Roll into balls and allow to rest for couple of minutes. Meanwhile, grease your muffin pan and set aside. No muffin pan? No problem, just use your normal baking pan or sheet.
- Take one dough, flatten and stretch up to 3.5 to 4 inches wide. Scoop about a tablespoon of your sweetened monggo (mung beans) and place in the middle. Seal the dough and roll lightly then place in the prepared muffin pan. Repeat until finished. Cover again with a tea towel for final proofing. Allow bread rolls to rise for 20-30 minutes or until bread rolls have puffed up. Brush carefully with egg wash and sprinkle with coconut sugar on top.
- Bake in a pre-heated oven (170 degrees Celsius) for about 20 minutes or until fragrant and golden brown. Best eaten when still warm. Enjoy! 🙂
- Proper proofing is very vital and this is one of the determining factor if you will have a very good and soft bread or it may end up very dense
- Dough may be a bit sticky or tacky after kneading. Do not add more flour. Too much flour will dry out the dough. The resulting dough will be dense.
- Keep dough covered at all times during proofing to prevent from drying out. I try to avoid plastic wrap as much as possible and I use tea/kitchen towels only. Make sure it is clean
- For best results, use a scale to weigh out ingredients.
- If you don’t have all-purpose flour, bread flour is okay to use as substitute
- Simply touch the side of the dough lightly with your fingertip. If the indentation remains, the loaf is ripe and ready for the oven.
Storage and Leftovers:
- For any leftover bread, store in an airtight container for up to three days. Reheat in the microwave, oven, or toaster oven if needed.
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