Malunggay Pandesal

     There has been a campaign by the Health Department to use malunggay or moringa to fortify dishes and baked products to increase the nutritional value of low-cost food. Not only because it has been discovered that moringa is a superfood, it is found in abundance in most areas of the country. It has antioxidant properties, may lower blood glucose levels, reduce inflammation and lower cholesterol. Moringa is specially beneficial for lactating mothers as well as poorly nourished children and adults.

     My malunggay pandesal recipe is a product of several failed attempts to get the right amount of dried malunggay leaves that will make it palatable and at the same time reap its health benefits. The first attempt I put too much at 10% ratio to bread flour. It tasted awful! It was like eating fresh-cut grass. After several tries, this latest version which is now acceptable, stands at a  mere 4% ratio to bread flour.

     Some may comment that this much malunggay will not really fortify the pandesal with enough vitamins and minerals. You're just deluding yourself and gives you an excuse to consume more carbohydrates. But I don't care. As long as  I know I made the effort to put some in and it is delicious, I'll eat it warm from the oven any day.

Malunggay Pandesal

Ingredients

500 grams bread flour

20 grams dried malunggay flakes

5 grams instant yeast

70 grams refined sugar

10 grams salt

240 grams cold water
1 large egg

30 grams shortening

fine bread crumbs

Instructions

1. In a mixer bowl, combine bread flour, dried malunggay leaves, yeast, sugar and salt. 

2. Add cold water and mix on the lowest speed of the mixer.

3. Switch  to medium-low speed and continue mixing until the dough forms a ball and cleans the sides of the bowl.

4. Add shortening and mix until you get a smooth and glossy dough about 12 to 15 minutes.

5. Transfer dough to a greased bowl and cover with cling wrap or kitchen towel.

6. Let dough rest for an hour or until the size is doubled.

7. Punch down dough to release air. Divide dough into four equal portions and round them into balls. Let  rest for 10 minutes covered with a towel.

8. Roll dough balls into logs and roll in bread crumbs. Let rest another 10 minutes covered.

9. Divide the logs into eight pieces each and transfer to baguette trays or parchment-lined baking sheets.

10. Let rise until they double in size about an hour or so.

11. While the dough is rising, preheat oven to 350°F.

12. Bake for 20 minutes or until light golden brown. Cool on wire racks. 

Makes 32 pieces malunggay pandesal.