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