I have not tasted a Malunggay Pandesal yet other than the one I made so I do not have a point of preference for taste and texture of the said bread rolls.
Before, I only use malunggay for Tinolang Manok (Chicken Stew) and it caught my attention when I saw a friend posted a Malunggay bread rolls on facebook. I heard that it is popular in the Philippines today.
We have a Moringa (Malunggay) Tree on the front of our house in the Philippines. My mother decided to dry a few and brought a bag of it here in UK. Also, our house mate gave me another bag of dried malunggay so I wonder what to do with it.
Out of curiosity I looked for a recipe on the web though I ended up using my Pandesal Recipe.
There are several green dots that can be seen on the surface and inner portion of the rolls. I had a bite and there is no difference, it did not alter the taste of traditional pandesal.
I made three batches and distributed it to my friends. They all loved it.
ACTIVATE THE YEAST. Dissolve yeast in warm water, then add sugar and let it stand for 10 minutes.
MAKING THE DOUGH. Combine the flour, sugar, warm water, salt, dried malunggay leaves, and shortening in a large bowl and mix until well combined. Add the yeast mixture and mix again. If the mixture is too wet add more flour.
KNEAD THE MIXTURE. The dough can be kneaded by hand or in a mixer with dough hook. To test the dough if it is ready, pinch a piece off and stretch it into a square. The dough is ready if it is elastic enough to be stretched into a translucent sheet of dough. If it tears continue kneading.
GREASE BOWL. Grease a large bowl with oil. Place the dough in the bowl with cling film and let the dough rise to about twice its size.
PUNCH DOUGH. Punch down the dough and knead again to redistribute the yeast.
ROLL DOUGH. Roll each piece of dough into a rectangular sheet and then roll the sheet into a log, about 20 inches long and 2 inches in diameter. Let the dough rest for an hour.
CUT THE DOUGH. Using a dough cutter or a sharp knife, cut the log into 1 inch thick pieces then roll each piece in breadcrumbs. Place on a baking tray with the cut side up, about 2 inches apart and let it rest again for an hour. Preheat the oven at 180C.
BAKE. Bake the rolls for 20 minutes or until the rolls becomes lightly toasted.
COOL DOWN. Put the rolls on the cooling rack for 10-20 minutes.
Be patient. Let the bread rise and you will be rewarded with light and fluffy rolls.
Ovens are not all the same. Check your oven temperature.
You can seal and freeze the rolls once it is cooled and be kept up to a month. Reheat it on microwave for 30 seconds then serve immediately.
In activating the yeast makes sure that the water is at 100-110F. If water is too hot kills the yeast.