Malunggay/ Moringa Pandesal with Cheese Recipe
Malunggay pandesal with cheese is a healthy variation of your well-loved pandesal. Crunchy on the outside, soft and creamy on the inside.
Equipment
- Mixing Bowl
- Measuring spoons and cups
- Spatula
- Cling wrap or towel
- Parchment or baking paper
- Baking Tray
- Kneading mat (optional)
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon instant dry yeast
- ½ cup sugar
- 1 teaspoon salt
- 2 teaspoons malunggay/ moringa powder or ¾ cup fresh malunggay, chopped
- 1 cup fresh milk or evaporated milk
- 2 teaspoons vanilla extract or essence
- 1 large egg
- 100 grams butter, melted
- 160 grams cheddar cheese, cut into serving sizes
- ½ cup breadcrumbs
Instructions
- Combine flour, yeast, sugar, salt and malunggay powder. Mix well to combine.
- Make a well in the middle and add the wet ingredients, fresh milk, vanilla extract, egg and butter. Mix to form a dough.
- Transfer to a kneading mat and put oil or dust with little flour. Knead for about 10-15 minutes or until elastic.
- Place in a greased bowl, cover with cling wrap or kitchen towel and rest for 30 minutes.
- Cut and divide dough into 15-16 equal serving sizes. Form each piece into balls. Flatten each balls and place cheese inside and seal. Coat each pieces with breadcrumbs.
- Arrange dough on a baking tray lined with parchment/ baking paper, leaving around 1 ½ inches room for rising.
- Preheat oven to 180 °C/ 350 °F then turn off.
- Place dough inside the preheated oven and let it rise for about 30 minutes to 1 hour or until double in size.
- Remove from the oven and preheat the oven again to 180 °C/ 350 °F.
- Bake for around 18-20 minutes or until top turns golden brown.
- Serve while warm with your favorite hot drinks like coffee, hot chocolate or tea.
- Share and enjoy!
