Pan de monggo

Soft rolls filled with a sweet mung bean paste cooked down until it leaves the pan.

Egg. Vegetarian, but not vegan — contains egg, dairy (butter), dairy (milk).

Ingredients

dough

• 450 g plain flour
• 7 g fast-action yeast
• 90 g caster sugar
• 1 teaspoon salt
• 50 g butter, soft
• 1 egg
• 200 ml warm milk
• 1 egg, beaten, for glazing

filling

• 250 g split mung beans
• 120 g dark muscovado sugar
• 40 g butter
• 100 ml coconut milk
• 0.25 teaspoon salt

Method

1. THE FILLING MUST LEAVE THE PAN IN ONE MASS before it goes anywhere near dough. Mung bean paste that is merely thick turns to liquid in the oven, bursts the seam and runs out onto the tray. Cook it until a spoon drawn through leaves a channel that stays open.
2. Boil the mung beans in plenty of water, 35 minutes, until completely soft. Drain them very well and mash or blend them smooth.
3. Back in the pan with the muscovado, butter, coconut milk and salt, over a low heat, stirred constantly, 15 to 20 minutes, until it is stiff and glossy and pulls away from the sides.
4. Spread it on a tray and chill completely. Warm filling melts the butter in the dough and the roll goes greasy.
5. Dough: yeast, sugar and the warm milk, 10 minutes. Flour, salt, egg and butter in. Knead 10 minutes to a soft dough that just clears the bowl.
6. Prove covered 1 hour until doubled. Divide into 12 and roll each into a disc.
7. A heaped tablespoon of cold filling in each, gathered and pinched shut, then rolled seam down under a cupped hand.
8. Second prove 40 minutes on lined trays, well apart.
9. Brush with egg and bake at 180C for 16 to 18 minutes until deep gold.
10. Cool on a rack at least 20 minutes. The filling holds heat far longer than the bread does.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes