How to Make Malunggay Pandesal – Coffee Weekend Treat

How to make Malunggay Pandesal
Photo credits to Yummy PH

The weekdays went so fast, and it’s the weekend again. It’s only a few days left till Christmas, but we know you are all busy attending Christmas parties and gatherings this season. With all the sweet treats, pastries, and candies here and there let’s have some moment to take a break from all the whip cream on top and icing on the dressing before we start making our holiday coffee treats for Christmas.

So, for our weekend coffee treat, we will make a nutritious bread called “Malunggay Pandesal,” this is a traditional bread from the Philipines that often served for breakfast paired with a cup of coffee.

“Malunggay Pandesal” is not your typical bread of egg, yeast, flour, and milk, but this bread has infused with Moringa which is a superfood that is rich in vitamins and minerals that is good for the body.

One cup of chopped “malunggay” leaves 21 grams) contains;

  • Protein: 2 grams
  • Vitamin B6: 19% of the RDA
  • Vitamin C: 12% of the RDA
  • Iron: 11% of the RDA
  • Riboflavin (B2): 11% of the RDA
  • Vitamin A (from beta-carotene): 9% of the RDA
  • Magnesium: 8% of the RDA

So, grab now your weapons coffee lovers and let’s start baking this super healthy “malunggay pandesal.”

Healthy Malunggay Pandesal Recipe


Activating the yeast

  • 1 sachet instant yeast (7g).
  • 350ml warm water
  • 1tsp sugar

Making the dough

  • 500g White flour (set aside some of it for dusting)
  • 1/2 sugar
  • 1 tbsp salt
  • 90 grams butter
  • handful Dried Malunggay Leaves
  • 1 tbsp Oil for greasing the bowl
  • 1 cup Breadcrumbs for coating


  1. Dissolve yeast and sugar in warm water. Let it stand for 10 minutes for the yeast to ferment.
  2. In a large bowl combine the flour, sugar, salt, malunggay leaves and butter, add warm water and the fermented yeast, mix them all well. If the consistency is too watery, moderately add more flour until the consistency gets curdled.
  3. After mixing all the ingredients place the dough in a large bowl then cover it with cling wrap and let the dough rise. Take note that the longer you let your dough rest, the floppier your rolls will become.
  4. After sometime get your dough and pound them with your hands to further blend the mixture before forming them for baking.
  5. The next step is to flatten your dough into the rectangular sheet and roll into a log, before letting it rest for another hour.
  6. Now, preheat oven at 180C. Cut and mold your dough into rolls. Rub each with bread crumbs before positioning them unto your baking tray, 2 inches apart.
  7. Bake rolls for 20 minutes or until they reach a lightly toasted color.

“Malunggay Pandesal” is a conventional bread that can perfectly pair to coffee with creamer, latte, cappuccino, macchiato, and mocha, but you can also put a spread in your pandesal and pair it with black coffee.

SEE: Moroccan Spiced Coffee Recipe