No Knead Malunggay Pandesal

Discover a healthier twist on the deliciously fluffy, Filipino favorite! This No Knead Malunggay Pandesal is packed with nutrients you can find in malunggay ( moringa ). The perfect bread to enjoy for breakfast with a cup of joe, or as a merienda ( afternoon snack ) filled with meats, butter, mayo spread, or meats. No kneading required, just mix, rest, and bake!

• No kneading required
• Boosted with malunggay benefits
• Perfectly soft and fluffy pandesal
• Beginner-friendly with minimal effort

History of Malunggay Pandesal

Malunggay Pandesal gained its popularity during the 2000’s with the rise of businesses noticing consumer’s growing interest with being more aware of their health and benefits from certain ingredients-the so called ‘superfoods’. This deliciously healthy take on a Filipino classic has been part of many local bakeries or ‘panaderias’ product list since. An innovative recipe that is aimed to address nutrient deficiencies while still considering the Filipino palate.

Malunggay Pandesal Nutrition Facts

Is malunggay pandesal healthy? Pandesal is a beloved classic Filipino bread bun, but when enriched with moringa leaves? It takes it to a whole other level health-wise and taste-wise. There are a good amount of benefits of malunggay pandesal. Malunggay leaves are known for being high in fiber, Vitamin A and C, calcium, and iron which boosts the body’s immunity, digestion, and has anti-inflammatory properties. A healthier comforting alternative to your usual pandesal.

Malunggay Pandesal Ingredients :

• Malunggay leaves – dried to be used as the main flavoring of our bread.
• All purpose flour – keeps the bread structured but still stable.
• Bread flour – has more gluten content than regular flour and is the main ingredients will stabilize the bread ( make it harder ).
• Salt – to enhance the flavors.
• Sugar – to feed the yeast and make it bloom.
• Yeast – the main component that will make the bread rise.
• Warm water – helps activate the yeast.
• Warm milk – not only activates the yeast, and gives it a softer texture, but also helps with giving the crust a nice golden color when baked.
• Oil – creates a soft and tender bread structure, keeping it moist for longer.
• Egg – keeps the bread moist and fluffy.
• Breadcrumbs – for texture as well as keeps the pandesals from sticking to the tray or one another.

Recipe for Malunggay Pandesal

Ingredients :

• 1 cup malunggay leaves
• 1 cup all purpose flour
• 2 cups bread flour
• 1 teaspoon salt
• ¼ cup sugar
• 2 teaspoons yeast
• ⅓ cup warm water
• ½ cup warm milk
• 2 tablespoons oil
• 1 large egg
• ⅓ cup breadcrumbs

Steps :

1. How to dry malunggay leaves? Prepare the leaves by swiping your hand along the stalk to quickly remove the leaves. Make sure not to take the thicker stems. 

2. You can give this a wash under running water. Just make sure to dry these well. Dry under the sun, at room temperature, or in the fridge for 2 – 3 days to really remove the moisture. Blend into smaller bits, as small as you want. Set aside.

3. In a bowl, mix together all purpose flour, bread flour, dried malunggay leaves, and salt. Set aside.

4. In another bowl, mix sugar, yeast, and water. Set aside for 5 – 10 minutes or until foamy. 

5. In the dry mixture, pour in milk, yeast mixture, egg, and oil. Mix until it forms a dough. Cover with a cloth or cling wrap for 1 hour to 30 minutes or 2 hours, until it doubles in size.

6. Place the dough on a smooth surface or silicon pad. Generously dust with flour. Remove some of the air. Optional: dust your hands with flour to make it easier to mold.

7. Slice into 10 – 12 pieces. Take one and pull the outer corner towards the middle. With the seal side down, roll the dough to smoothen/seal. 

8. Roll with your hands before coating with breadcrumbs. Repeat and place the other balls over a baking tray. Cover for 35 – 45 minutes.

9. Bake in a 185°C or 365°F preheated oven for 10 – 15 minutes. Let it rest for a bit before taking it out. Enjoy these warm!

This No Knead Malunggay Pandesal is a convenient and healthier version of your regular pandesal. Skipping the kneading process but still producing soft fluffy buns enriched with malunggay leaves. An appealing concept for those who are health conscious but still wanting something delicious. Some have even started online businesses, side stall business or the popular Rolling Malunggay Pandesal franchise by simply driving a bike or motor with a cart of freshly baked pandesal beside or behind it. A great business idea with high consumer interest, especially in the health-focused market.

Try our other Recipes with Malunggay Leaves

Pandesal with Malunggay Recipe Questions: 

• Is Malunggay Pandesal good for diet ?
  • 1 malunggay pandesal calories, around 120 calories, depending on the size.
  • If you do plan to add cheese in the middle of the bread, 1 malunggay cheese pandesal calories equate to 120 to 130 calories.
  • While this may be a good addition to anyone’s diet ( if you are not gluten or dairy intolerant ) it is still a baked good and should be consumed in moderation.

• List of Malunggay Pandesal Benefits

For this No Knead Malunggay Pandesal. Because of the moringa leaves added into the bread, it upgraded the humble pandesal into a powerhouse snack. The increased intake of the leaves helps with better digestion, lowering cholesterol, regulating blood pressure,  immunity, and even supports lactation of breastfeeding mothers.

• Substitute for Malunggay Leaves

You can substitute this No Knead Malunggay Pandesal with other leafy greens. Since drying malunggay leaves may take some time, you can also change this into a similar amount, but removing 2 tablespoons of malunggay powder or spinach powder. But if you want real elaf bits you can also try drying other leafy vegetables like spinach for a “Spinach Pandesal”.

• Flavored pandesal options
  • Make “Malunggay and Kalabasa Pandesal” by adding ¼ cup of mashed pumpkin/kalabasa. This not only helps with adding color and softness into the bread but pumpkin benefits as well.
  • You can also try other dried leaves, and spices like oregano, basil, thyme, or rosemary. But for the spices, simply add 1 – 2 tablespoons, only use a cup’s worth for dried vegetables/root crops.
  • Some might prefer a ‘healthier’ Malunggay Wheat Pandesal recipe, for this simply replace the bread and all purpose flour with the same amount of wheat flour.

How to make Malunggay Pandesal ( Tagalog )

Mga Sangkap :

• 1 tasa dahon ng malunggay
• 1 tasa harina
• 2 tasa bread flour
• 1 kutsarita ng asin
• ¼ tasa ng asukal
• 2 kutsarita ng pampaalsa
• ⅓ tasa maligamgam na tubig
• ½ tasa maligamgam na gatas
• 2 kutsara ng mantika
• 1 malaking itlog
• ⅓ tasa breadcrumbs

Paano Lutuin :

1. Paano patuyuin ang mga dahon ng malunggay? Tanggalin ang mga dahon gamit ang pag-swipe na motion. Siguraduhin hindi makasama ang makakapal na tangkay.
2. Pwede itlong hugasin gamit ng tubig. Siguraduhin lamang na tuyong tuyo ito bago iiwan sa labas gamit ang init ng araw, sa room temperature, o iiwan sa ref ng 2 – 3 araw para matanggal ang moisture nito. Iblend ng konti para lumiit, o iblend hanggang sa laki na gusto mo. Itabi.
3. Sa mangkok, haluin ang harina, bread flour, dahon ng malunggay, at asin. Itabi.
4. Sa ibang mangkok, haluin ang asukal, pampaalsa, at tubig. Itabi ng 5 – 10 minuto o hanggang bumula.
5. Sa hinalong harina, ihalo dito ang gatas, pampaalsa, itlog, at mantika hanggang makabuo ng masa. Takpan ng tela o cling wrap ng 1 oras at 30 minuto o 2 oras hanggang magdoble ng laki.
6. Ilagay ang masa sa lamesa o silicon pad. Takpan ng konting harina bago imasahe para matanggalan ng hangin. Opsyonal: takpan ang kamay ng harina para mabilis itong imold.
7. Hiwain ng 10 – 12 piraso. Hilahin ang mga gilid paloob. Iharap ang selyadong gilid pababa ng silicon, irolyo para ma-smoothen.
8. Irolyo sa kamay bago takpan ng mga breadcrumbs. Ulitin para sa ibang mga masa at ilagay sa baking trey. Takpan ng 35 o 45 minuto.
9. Ibake sa 185°C o 365°F mainit na oben ng 10 – 15 minuto. Palamigin ng konti bago tanggalin. Ienjoy habang mainit pa!