Looking for delicious Pan de Mongo in Kabacan area?
Lady Lee’s Pan de Mongo in Kabacan is the best in town.
Want to know how to make a Pan de Monggo?
Check the steps below:
Steps on how to make a Pan de Mongo:
- 1 cup red mung beans/adzuki beans
- 1/2 cup white sugar
- 1/4 cup condensed milk (optional)
- Water to soak and/or boil the beans
1. In a bowl, add washed beans and place water just 2 inches above the beans. Leave overnight. The next day, drain water and place the beans in a deep pot. Add water and boil until soft. (You can also skip the soaking, just boil the beans for more minutes.)
2. When the beans are soft, add sugar. Turn off the heat and let the beans cool to room temperature. Transfer the beans to a blender to puree them. Alternatively, you can also use a stick blender. (I tried using the food processor, but I did not like the result.)
3. When the beans are pureed, return back to the pot. Add condensed milk, if desired. You can do a taste test. You may want to add more sugar or condensed milk as the sweetness will lessen when eaten with buns.
4Stir constantly until the consistency becomes a thick paste. Let cool down before filling the buns. Since I made mine a night before, I kept the filling inside the fridge.
For the buns:
- 3 1/2 cup all-purpose flour (you may need additional for your work surface)
- 2 tsp instant yeast
- 1/3 cup sugar
- 1 tsp salt
- 1 1/4 cup milk, warm
- 1/4 cup melted butter
- 1 beaten egg
- 1 egg yolk (for egg wash)
- In a bowl, add flour, sugar and instant yeast. Mix until combined. Add salt and mix again.
- Add egg, melted butter, and warm milk. Mix using a wooden spoon or your clean hands. (You can also do this in your stand mixer.)
- Sprinkle little flour to your work surface and knead the dough until smooth and elastic. (My technique is to hold the dough like a ball and stretch (like you’re pulling them apart). Do that until the dough is not sticking to your hands and when it’s smooth.) You can do this in a stand mixer with the dough hook attachment and knead until smooth and elastic. Time will vary.
- Transfer to a greased bowl and keep in a warm place for one hour or until doubled in size.
When the dough is ready,
- Prepare a couple of baking sheets lined with parchment paper. Set aside.
- Punch down the dough to remove the air.
- Divide the dough with each measuring 50 grams. (You may get 12-14 buns.) Flatten each and fill with about 2 tbsp of bean paste. Seal the edges. Place on the baking sheet, sealed side down, loosely covered. Let them rise again until doubled in size.
- Meanwhile, preheat your oven to 350 F.
- When ready, carefully brush the tops of the buns with egg yolk.
- Bake for 15 minutes or until golden brown.
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