Pan de Monggo

Buns filled with sweet red bean paste. Perfectly paired with cola with lots of ice cubes. 

Pan de Monggo 3

One of the difficult things when you are on a Whole30 diet (or any kind of specific diet/program) is to say ‘no’ to everything you want and you know inside you that you really want that delicious stuff. I was invited to a lunch and a movie. I accepted it as it was not nice to say ‘no’ and okay, let me be honest >>> movie means nachos and nachos means salsa and cheese. Who wants to watch a movie with an apple or banana? I don’t know about you, but obviously not me. I thought it was not too much to eat something I love on that day so I also had french fries flavored with my favorite sour cream. I admit I missed eating those stuff. At lunch, I had Chinese noodles. Yes, you can say that I really enjoyed my cheat day. 😀

Pan de Monggo

The next week after that invitation, I was requested to make Pan de Monggo. The request has been pending for months, so it was a shame not to make it this time. Pan de Monggo are buns filled with sweet red bean paste. They are very popular in the Philippines and usually eaten for afternoon snack rather than breakfast. They are usually paired with a glass of cold Coca-Cola with lots of ice cubes.

Pan de Monggo 4

Today marks the last day of my second round of Whole30 diet, but you know that I did not complete the program. Although I cheated for two days, I still lost weight and this time, I lost 8 lbs. more. I can’t promise myself to do a complete third round, but I am still into this clean-eating stuff.

Okay, back to the bread… The filling is made of red mung/adzuki beans, condensed milk and sugar. The beans are boiled until soft. Sugar is added later on then transferred to a blender to puree the beans. The pureed beans is then returned back to the pot and mixed until thick. You can add condensed milk once the beans have returned back to pot, before it turns into a thick paste. Can you imagine already? Delicious, yes? Pour that cola into your glass and enjoy!

Pan de Monggo 2

I am bringing these lovely buns at Fiesta Friday #166, co-hosted by Mollie and Ginger. Of course, thanks to our Angie. Happy Fiesta Friday, FF friends!

Pan de Monggo

  • Servings: 12-14 buns
  • Print


Red bean paste filling:

The filling can be prepared ahead of time. I prepared mine one night before making the buns.


  • 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 stick blender. (I tried using 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.
  4. Stir 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)


  1. In a bowl, add flour, sugar and instant yeast. Mix until combined. Add salt and mix again.
  2. 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.)
  3. 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 dough hook attachment and knead until smooth and elastic. Time will vary.
  4. Transfer to a greased bowl and keep in a warm place for one hour or until doubled in size.

When the dough is ready,

  1. Prepare couple of baking sheets lined with parchment paper. Set aside.
  2. Punch down the dough to remove the air.
  3. 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.
  4. Meanwhile, preheat your oven to 350 F.
  5. When ready, carefully brush the tops of the buns with egg yolk.
  6. Bake for 15 minutes or until golden brown.


twitter pinterest instagram

Also sharing

34 thoughts on “Pan de Monggo

  1. Thanks for linking up to #CookBlogShare, I will be guest hosting at Recipes Made Easy Next week so do pop over and share another recipe.

    As for these buns they sound wicked I really want to make them.

    1. I will have to try this again using canned red kidney beans so I don’t do the soaking and cooking. 😀 Thanks for stopping by, Jacqui.

  2. These sound lovely…so different too! Love your drink recommendation too – I’ve seen lots of wine recommendations for food in the past…but never a Coca Cola / food matching recommendation – brilliant!! I love Coke, but only allow myself to have it on special occasions, as I much prefer the ‘proper’ (AKA super bad for you) one!! Thanks for linking up to #CookBlogShare 🙂 Eb x

    1. I had 1 tall glass of Coke with 2 buns. I haven’t had that much of Coke in years. I only take a sip if I’d love to taste it, but never drink beyond that. This time, I did not let these buns pass thru my tummy without a glass of Coke.😋 It’s always a pleasure to be at #CookBlogShare😉 Thanks, Eb!

  3. These sound so lovely, but I wonder where I could get those red beans? Perhaps I can substitute some other bean… or maybe a meat blend. \i’m sure you do different variations of this bun? Mr Shoes loves to try something different.

    I came to visit from Happiness is Homemade bloghop; I hope you’ll have time one day to visit the 4Shoes & let me know that you’ve been by.

    1. Hello, Mrs Shoes! What I know is you can use the canned red kidney beans – you just have to adjust the measurements of the rest of the filling ingredients. Or the yellow beans, but I am not even sure what do you call them. I have a meat-filled buns called Char Siu Buns – you can find it from the ‘Recipes’ page. Thanks for stopping by and looking forward to visiting 4Shoes. I’d definitely give you a wave. 😉

    1. I think I have seen a recipe from people of Hawaii. I am not sure what they are called though. Thanks for stopping by and I hope you’ll let me know what you try this recipe. 🙂

  4. If that was clean eating you’d have had me convinced! ;-D These little fellows look – and sound – utterly delicious. Bookmarked and ready to watch the pounds dropping 😉
    Happy Fiesta Friday!

    1. This recipe is not #Whole30 approved, but I just had to make it to answer a request. So I had to try them for quality control. Haha! Thanks for co-hosting, Ginger. Happy FF!

  5. You’ve done so well! Now the key is to take some of the tips and ideas you’ve learnt from the programme and integrate them into your daily life and make this a lifestyle, not a diet! (You know how much I hate diets!!) you know how much better you’ve felt doing this, so keep it going xx

    1. I still remember about you hating diets😂 I will not turn my body and myself down, so I will definitely continue this healthy-than-before lifestyle😉 Thanks, Elaine.💋

Thanks for reading! Let me know your thoughts...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s