Monggo Bread Loaf

4.93 from 13 votes

Soft, pillowy Pan de Monggo with sweet mung bean filling for a tasty breakfast or snack treat. Delicious with coffee or tea!

Prep Time1 30

Cook Time22

Rise1

Total Time1 52

Course: Baked Goods

Cuisine: Filipino

Servings: Servings

Calories: 286kcal

Rinse the beans well. In a large bowl, place the beans in a bowl and enough water to cover for about 2 inches. Soak overnight.
Drain the soaked beans and discard the water. Transfer beans in a medium saucepan and add enough water to cover for about 2 inches.
Over medium heat, cook, occasionally stirring, for about 20 to 25 minutes or until tender.
Let softened beans cool to room temperature. Transfer the beans to a blender and just enough liquid to help process efficiently. Process into a thick puree with little chunks of skin.
In a medium saucepan, combine pureed beans and sugar. Stir until incorporated. Over medium heat, cook the mixture, stirring constantly, to a thick paste.
Remove from heat and let cool completely.

In a large mixing bowl, combine 2 ¼ cups of the flour, sugar, salt, and yeast. Whisk until well-incorporated.
In a microwave-safe bowl, combine butter, water, and milk. Microwave until butter is melted and the temperature of the mixture is between 110 to 115. If too hot, cool down to the right temperature before proceeding to the next step.
Add the butter mixture to the dry ingredients. Using a wooden spoon, stir the until moistened.
Add the egg and mix briefly.
Add the remaining ¼ cup of flour in increments. Once the dough gathers into a rough ball and pulls from the sides of the bowl, stop adding flour.
Turn the dough over in a floured board. Using hands, knead for about 7 to 10 minutes or until the dough is smooth and no longer sticky.
In a bowl, place dough and cover with a clean kitchen towel. Let rest for ten minutes.

On a flat surface, roll the dough into a 14x10 inch rectangle.
Using an angled spatula, spread the red bean filling over the surface of the dough to an even layer.
Starting on the shorter side of the rectangle, roll the dough into a log, tightening it as you go. Be careful to ensure filling does not ooze out.
Using a sharp knife, cut the log into 4 equal portions. Place them side up in a greased 9x5 inch loaf pan.
Let rise, uncovered, for 1 ½ to 2 hours or until puffy and double in size.
Preheat oven to 350 F.
Bake in the oven for about 18 to 22 minutes or until the top is nicely golden.
Check the loaf halfway through bake time. If browning too quickly, loosely tent with foil.
Remove from oven and allow to cool before slicing.