Malunggay Pandesal

Ingredients for Malunggay Pandesal

• 1 cup malunggay leaves, washed and stems removed
• 3 cups all-purpose flour, plus more for kneading
• 1/4 cup sugar
• 1 teaspoon salt
• 1 medium egg, beaten and at room temperature
• 2 tablespoons oil
• 1 cup lukewarm water
• 1 1/2 teaspoons instant dry yeast
• 1/4 cup fine breadcrumbs

How to cook Malunggay Pandesal

1. 1.Pat malunggay leaves dry and chop coarsely.
2. 2.Mix flour, sugar, salt, and malunggay in a large bowl; make a well in the center.
3. 3.Add egg, oil, lukewarm water, and yeast; mix into a dough, then knead on a floured surface until smooth and elastic.
4. 4.Shape into a ball, lightly oil it, cover, and let rise 30 to 60 minutes until doubled.
5. 5.Punch down, divide into 16 pieces, shape into balls, and roll each in breadcrumbs.
6. 6.Arrange on a baking sheet, cover, and let rise 20 to 30 minutes until doubled.
7. 7.Bake at 365°F for about 15 minutes, until the sides are golden brown.