“Soft and pillowy monggo loaf bread oozing with sweet red mung bean paste filling – an excellent pair with a cup of coffee or tea for breakfast or snack.“

Monggo loaf bread is an all-time favorite bread of Filipino. It’s delicious, affordable and you can eat it on its own as its sweet red bean (mung) paste filling is almost like a spread.

This soft bread is made with bread dough and a filling. Red mung beans is being used which are also known as adzuki beans. They are smaller in size with shiny red skin (which derives its name). You can find them easily in the Philippines and used in many Filipino sweets and baked goods such as halo-halo, hopia and buchi. If you are outside Asia and can’t find them fresh, you can alternatively use the bottled one that you can buy at the Asian store or supermarkets.

A Side story…

When I was young, whenever I go to supermarket I will always look for this bread as I really love it. Now that I have the resources and on my spare time, I can be able to make this at home. What is good about making this at home is that you can actually add more of the paste. Then you can share the good stuff to everyone else unlike the store-bought that usually have just an average amount of the sweet filling.

Tips on how to make the sweet red bean filling

Just like the regular beans, it is better if you can pre-soak the beans for a couple of hours or preferably overnight. This will help them soften quickly and will take less time to cook. But you can always skip this step and just cook them longer.

Once soft, you can smash your monggo beans in the pan while cooking, just like what I did. But you can also let the softened beans cooled down and mash them using a blender. This is also good if you want your filling to be smooth and free from lumps.

The sweet paste filling can be made a day before and kept in the refrigerator until ready to use. Just take it out of the fridge about half an hour before assembly so it will be spreadable.

Tips on how to make the bread

I used my cinnamon roll dough recipe here and just added vanilla essence. It really tastes so good. You can omit the essence if not available or you just don’t like it.

Knead the dough in a floured surface for about 8-12 minutes. Kneading is a an important method used in baking bread to develop the gluten, which will help hold the bread shape and give it texture. It will be sticky at first, but as you progress it will be less sticky and become smooth and elastic. To test its doneness, pull out a small portion and spread it using your fingers into a square. It should stretch thinly and forms a transparent window in the center. Then let it sit for 10 minutes in a covered bowl.

After resting the dough for 10 minutes, roll the dough to form a 14×10 inch rectangle. Spread the monggo paste generously over the top of the rolled dough. Start rolling from the short side of the rectangle and keep it tight as much as possible while keeping the filling intact. Cut into 4 equal portions and put in a greased loaf pan.

To make the rising fast, you can preheat the oven to 180 C / 356 F and turn it off. Then place the uncovered rolls inside the oven for around 40-60 minutes or until it doubled in size. Once the dough has risen, you can take the dough outside and preheat the oven again. And bake the monggo loaf bread for about 18-20 minutes or until golden.

Enjoy making this monggo loaf bread and enjoy it as breakfast or snack with your family and friends. Happy tummy!

Monggo Loaf Bread Recipe

Julie

Soft and pillowy monggo loaf bread oozing with sweet red mung bean paste filling – an excellent pair with a cup of coffee or tea for breakfast or snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting & Rising time 50 minutes mins

Total Time 1 hour hr 30 minutes mins

Course bread, Dessert

Cuisine Asian, Filipino

Servings 6 people

Equipment

• Oven
• Cooker
• Mixing Bowl
• Measuring spoons and cup
• Loaf pan (I used 10"x5.5")
• Potato masher or blender (if available)

Ingredients

  

Red mung beans filling:

• 300 grams red muung beans, soaked overnight and boiled
• 1 cup sugar
• water

Dough:

• ¾ cup milk, fresh or evaporated milk
• 1 large egg, room temperature
• 2 tablespoons sugar
• 3 tablespoons (43g) melted butter
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1 teaspoon vanilla essence or extract
• 2 and 1/2 cups all-purpose flour, more for kneading

Instructions

 

Prepare your red moong beans:

• Wash and soak your red moong beans overnight. Drain from the water and boil until soft.
• Take another batch of water and add to the softened moong beans, then add sugar.
• Cook over medium heat, stirring occasionally for about 10-15 minutes or until softer.
• Mash the red mung beans using a potato masher (if available) while cooking at the cooker and let it boil until water lessen and it becomes a paste consistency. Alternatively, you can process the beans into a puree using a blender after it has cooled down.
• Transfer to a bowl to cool down.

Prepare the dough:

• In a large mixing bowl, combine milk, egg, sugar, melted butter, yeast, salt and vanilla essence. Whisk until well blended then add the all-purpose flour.
• Add some extra flour gradually while stirring using a wooden spoon until the mixture turns into a soft dough.
• Turn the dough into a floured surface and start to knead for around 8-12 minutes, until it becomes smooth and elastic. Let it rest for 10 minutes in a oiled bowl, covered.

Assemble and bake:

• Using a rolling pin, roll the dough into a 14×10 inch rectangle. Spread the monggo filling all over the rolled dough.
• Roll the dough from the short side to form a tight log. Cut the log into 4 equal portions using a thread or a knife.
• Arrange the portions in a greased loaf pan and place them in a preheated oven of 180 °C / 350 °F . Make sure the oven is turned off when you put the loaf pan. This will make rising faster. Let it rise for about 40-50 minutes or until the dough doubled in size. Take the loaf out of the oven.
• Preheat the oven again to 180 °C / 350 °F. Bake the loaf for 15-20 minutes or until top is golden brown.
• Cool before slicing and serve with coffee or tea.
• Share and enjoy!

Video

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