Munggo Bread Recipe – Filipino cuisine has all kinds of bread, from sweet to savory. Among the various types of bread you can enjoy, there is the Munggo Bread. Munggo bread refers to Filipino mung bean bread and it’s just one of the different names for the snack. If you are interested in what mung beans have to offer, you should check out our Ginisang Munggo recipe. When you turn mung beans into a paste, it is a typical filling for certain Filipino pastries and bread. An example of this is hopia, which has several filling options like Ube Hopia.
With munggo bread, it is a soft, fluffy bread with the sweet and creamy flavor of mung bean filling. Each bite of munggo bread offers a delightful balance of flavors, with a hint of sweetness from the filling and a gentle richness from the bread. Whether enjoyed as a breakfast indulgence or a delightful snack, munggo bread is a true delight for the taste buds and a comforting treat for any occasion. If you want to try the recipe for yourself, here is one Munggo Bread Recipe to try:
Ingredients for the Filling
- For Monggo Filling
- 1 ¼ cup red mung beans
- 1 cup sugar
Ingredients for the Bread Dough
- 2 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 ¼ teaspoons instant dry yeast
- 3 tablespoons butter
- ½ cup water
- ¼ cup milk
- 1 large egg
- In a large bowl, place the beans and add enough water to cover them by about 2 inches. Let them soak overnight.
- After soaking, drain the beans and discard the water. Transfer the beans to a medium saucepan and add enough water to cover them by about 2 inches. Cook the beans over medium heat, stirring occasionally, for around 20 to 25 minutes or until they become tender.
- Once the beans have softened, allow them to cool down to room temperature. Then, transfer the beans to a blender along with just enough liquid to help with the processing. Blend the beans until you have a thick puree with small chunks of skin.
- Next, in a medium saucepan, combine the pureed beans with sugar and stir until well incorporated. Cook the mixture over medium heat, stirring constantly, until it reaches a thick paste consistency. Remove it from the heat and let it cool completely.
- Now, let’s move on to the bread dough. In a large mixing bowl, combine 2 ¼ cups of flour, sugar, salt, and yeast. Whisk them together until they are well incorporated.
- In a microwave-safe bowl, combine the butter, water, and milk. Microwave the mixture until the butter is melted and the temperature reaches between 110 to 115 degrees. If it’s too hot, allow it to cool down to the right temperature before proceeding.
- Add the butter mixture to the dry ingredients and use a wooden spoon to stir until they are moistened. Then, add the egg and mix briefly. Gradually add the remaining ¼ cup of flour, stirring in increments. Stop adding flour once the dough comes together into a rough ball and pulls away from the sides of the bowl.
- Transfer the dough to a floured board and knead it with your hands for about 7 to 10 minutes, or until it becomes smooth and is no longer sticky. Place the dough in a bowl and cover it with a clean kitchen towel. Let it rest for ten minutes.
- Now it’s time to assemble and bake the bread. On a flat surface, roll the dough into a 14×10 inch rectangle. Using an angled spatula, spread the red bean filling evenly over the surface of the dough.
- Starting from one of the shorter sides of the rectangle, carefully roll the dough into a log, making sure to tighten it as you go. Be mindful of preventing the filling from oozing out. Once rolled, use a sharp knife to cut the log into four equal portions. Place them side by side in a greased 9×5 inch loaf pan.
- Allow the dough to rise, uncovered, for about 1 ½ to 2 hours, or until it becomes puffy and doubles in size. Preheat your oven to 350°F (175°C).
- When the dough has risen, bake it in the oven for approximately 18 to 22 minutes, or until the top turns a nice golden color. Check the loaf halfway through the baking time, and if it’s browning too quickly, loosely cover it with foil.
- Once baked, remove the bread from the oven and let it cool before slicing. Enjoy your delicious Monggo Filling bread!
Other Notes for the Recipe
There are many great things about this bread dish. For one thing, it can be enjoyed for breakfast or as a satisfying midday snack. Pair it with a cup of coffee, tea, or your preferred cold beverage for a truly enjoyable experience. When it comes to storing this delicious bread, it is recommended to keep it at room temperature for approximately one to two days to maintain its freshness. However, if you want to extend its shelf life, freezing is the way to go. Simply wrap the loaf tightly in aluminum foil, place it in a resealable freezer bag, and store it in the freezer for up to three months. This way, you can always have a delicious slice of Pan de Monggo ready whenever you crave it.
If you want to explore other Filipino bread recipes, you should check out “Ensaymada” or “Pastel with Yema.” You can also check out other Filipino pastries with “Buko Pie.” Aside from this, you can try another delicious dessert featuring munggo, which is “Ginataang Munggo.” Or you can go for the sweeter alternative which is “Ginataang Mais.”