Ingredients
Monggo Filling
- 1 1/4 cup red mung beans
- 1 cup sugar
- Water (enough for soaking and cooking)
Bread Dough
- 2 1/2 cups all-purpose flour, divided
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 1/4 teaspoons instant dry yeast (one packet)
- 3 tablespoons butter
- 1/2 cup water
- 1/4 cup milk
- 1 large egg
Instructions
- Soak Beans: Rinse the red mung beans well. Place them in a large bowl and cover with water by about 2 inches. Soak overnight to soften.
- Cook Beans: Drain the soaked beans and discard soaking water. Transfer beans to a medium saucepan and add water to cover about 2 inches. Cook over medium heat, stirring occasionally, for 20 to 25 minutes until tender.
- Blend Beans: Let the cooked mung beans cool to room temperature. Transfer them to a blender with just enough cooking liquid to help with processing. Blend into a thick puree, leaving some small chunks of skin for texture.
- Cook Filling Paste: In a medium saucepan, combine the pureed beans and 1 cup sugar. Over medium heat, stir constantly and cook until the mixture thickens into a paste. Remove from heat and let cool completely.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together 2 1/4 cups flour, 3 tablespoons sugar, salt, and instant yeast until evenly combined.
- Warm Butter Mixture: In a microwave-safe bowl, combine butter, water, and milk. Microwave until butter melts and the temperature reaches between 110°F to 115°F. If too hot, let cool to right temperature.
- Combine Wet and Dry Ingredients: Add the warm butter mixture to the dry ingredients. Stir with a wooden spoon until the mixture is moistened.
- Add Egg: Add the large egg and mix briefly until integrated.
- Add Remaining Flour & Form Dough: Gradually add the remaining 1/4 cup flour a little at a time. Once the dough starts to gather into a rough ball and pulls away from the bowl sides, stop adding flour.
- Knead Dough: Turn the dough onto a floured surface and knead by hand for 7 to 10 minutes until smooth and no longer sticky.
- Rest Dough: Place the dough in a bowl, cover with a clean kitchen towel, and let rest for 10 minutes.
- Roll Dough: On a flat surface, roll the dough into a 14x10 inch rectangle.
- Spread Monggo Filling: Using an angled spatula, evenly spread the cooled red bean filling over the dough surface.
- Roll into Log: Starting from the shorter side, roll the dough tightly into a log, taking care to keep the filling inside.
- Cut & Arrange: Cut the dough log into 4 equal portions. Place them cut-side up into a greased 9x5 inch loaf pan.
- Proof: Let the dough rise uncovered for 1 1/2 to 2 hours until puffy and doubled in size.
- Preheat Oven & Bake: Preheat oven to 350°F (175°C). Bake the loaf for 18 to 22 minutes until the top is golden brown. Tent with foil if browning too fast.
- Cool & Slice: Remove the loaf from the oven and allow to cool completely before slicing and serving.
Notes
- Soaking mung beans overnight helps ensure tender, well-cooked filling.
- Maintaining the right temperature for the butter mixture is crucial for yeast activation.
- Do not over-flour the dough to keep the bread soft and fluffy.
- Make sure the filling is cooled before spreading to avoid melting the dough.
- Use a sharp knife for clean cuts to maintain the swirl and shape of the loaf portions.
- Allowing the dough to rise properly ensures a light texture.
- Adjust baking time if necessary based on your oven’s performance.
- Prep Time: 1 hour 20 minutes
- Cook Time: 32 minutes
- Category: Bread
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
