Soft braided loaf filled with creamy adzuki bean and coconut filling.
1 hour 45 minutes · Serves 2
Ingredients for Monggo Loaf
3 1/2 cups high-grade flour
1/2 cup potato flakes
1 tbsp bread-maker's yeast
1 1/2 tsp salt
1 cup milk
2/3 cup cream
1 large egg, lightly beaten
1/3 cup sugar
2 packed cups cooked adzuki beans, drained and mashed
1/4 cup brown sugar
400 ml sweetened condensed milk
200 ml coconut cream
6 tbsp butter
1 egg
1 tsp water
How to cook Monggo Loaf
1.Melt the butter over low heat, add the condensed milk and brown sugar, then mix in the mashed adzuki beans; stir until thick.
2.Lower the heat and stir for 20-25 minutes; add the coconut cream and cook for 5 more minutes until spreadable, then cool.
3.Combine the flour, potato flakes, yeast, salt, milk, cream, lightly beaten egg, and sugar; knead for 20 minutes and let rise for 1 hour until 1 1/2 times its size.
4.Divide the dough in two, flatten each portion, add half the filling, fold, cut into three strips still joined at one end, and braid.
5.Place in two greased loaf pans and let rise until nearly doubled, about 1 hour.
6.Brush with egg wash made from the remaining egg and water; bake at 170°C for 40-45 minutes until golden and cooked through.
