Monggo bean bread is a classic bread with mung bean filling. It is found in Asian Countries such as the Philippines, China, and Korea. It has different shapes and diverse methods of making it. For example, it can be as star shape, siopao , or loaf shaped. In this recipe, we used a loaf shape. It is easier, has less hassle, delicious, and eye appealing. Red monggo beans make the filling brighter. Regular green monggo beans can be used, as well. If you don’t like the whole loaf shape, you can slice it into serving pieces similar to making cinnamon rolls. You can also experiment, by adding a sugar glaze over the top of each slice. This recipe makes a perfect bread without the monggo bean filling. Simply omit the filling, and walla! You will have fresh sliced bread at home. This is perfect with hot coffee at breakfast.
- 2 cups all purpose flour
- extra flour for dusting
- 2 tbsp caster sugar or (2 tbsp granulated sugar)
- 1 raw egg
- 1/2 tsp salt
- 2 tsp instant dry yeast
- 1/4 cup butter, softened
- 1/2 cup warm milk (110 degrees F)
- 1/2 cup red monggo beans
- 1/2 cup sugar
- Servings: 4
- Time: 1 hour 40 minutes
- Level: Advanced
- Cuisine: Filipino
- Soak the monngo beans in bowl of cold water for at least 3 hours or overnight. Rinse and transfer into a pot. Bring t it to a boil and simmer over medium low heat for at least an hour or until the beans are soft and mushy.
- Drain in a colander and set aside in a mixing bowl. Using a potato masher or a blender, mash the beans until pasty. Add sugar to taste and mix with a spoon until well combined. Set aside in the fridge.
- In a mixing bowl, combine warm milk (110 degrees F), instant yeast, and a teaspoon of sugar. Mix until combined. Set aside in warm place for at least 5-10 minutes or until foamy and bubbly.
- In separate bowl, add the flour, caster sugar, and salt. Whisk until well incorporated. Then add the egg, softened butter, and yeast mixture. Mix using a wooden spoon or electric mixer with dough hook attachment until a dough forms.
- Transfer the dough into a floured surface and knead for 5-10 minutes until smooth and elastic. Shape into a round ball. Transfer the dough into an oiled bowl and cover with plastic wrap. Set a side in warm place for at least an hour until it doubles its size.
- After an hour, punch the dough in the middle to let air escaped. Transfer it onto a floured surface and start to roll using a rolling pin into a 35 cm long and 25 cm wide (35 x 25) rectangle – about 1/4 inch thick depending on the size of your loaf pan.
- Spread the monggo beans onto the surface of the dough. Roll the dough out, from bottom to top, into a cylinder shape or log. Transfer it, seam side down, into an oiled loaf pan. Set aside in warm place for at least 45-50 minutes or until its doubles its size.
- After 50 minutes, brush the dough with an egg wash (egg and milk combination) evenly on top. Bake in a preheated oven at 350 degrees F for at least 25-30 minutes or until the top part is golden brown.
- Allow it cool and slice into serving pieces. Enjoy!
