Pan de Monggo

April 5, 2017

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!

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!

Servings: 12-14 buns
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Ingredients:

Red bean paste filling:

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

Ingredients:

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

Instructions:

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-purposeflour (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 meltedbutter
1 beaten egg
1 egg yolk (for egg wash)

Instructions:

In a bowl, add flour, sugar and instant yeast. Mix until combined. Add salt and mix again.
Add egg, melted butter andwarm 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.

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36 Comments

Astrid
August 20, 2021at5:07 amReply
I followed your recipe. And, it was the best pan (de) mongo I ever had. Granted I used a ready-made bean paste; the bread was perfect!
- Jhuls @ The Not So Creative Cook
  August 27, 2021at6:57 amReply
  Wow! Thank you so much for your feedback. I am glad you liked it. I hope you’ll visit soon.☺️
Pingback:
December 15, 2017at10:43 pm
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October 24, 2017at3:00 pm
Bonds of Bread (North Shore City, New Zealand) - Ang Sarap
jacqui
April 17, 2017at11:19 pmReply
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.
- Jhuls
  April 18, 2017at12:31 pmReply
  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.
Kriska Marie
April 14, 2017at7:45 pmReply
Looks yummy, Jhuls! Made me miss the scent of freshly baked breads! Thank you for sharing it over at Food Friday!
- Jhuls
  April 17, 2017at12:57 pmReply
  I loved how the buns stayed delicious even after 2 days of baking. Thanks a lot, Kriska. I know you’d love them. 😉
Eb Gargano
April 11, 2017at11:55 pmReply
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 co*ke, 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
- Jhuls
  April 12, 2017at12:28 amReply
  I had 1 tall glass of co*ke with 2 buns. I haven’t had that much of co*ke 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 co*ke.😋 It’s always a pleasure to be at #CookBlogShare😉 Thanks, Eb!
Heather
April 11, 2017at1:15 amReply
Holy crap these look amazing. I love trying something new and foreign to myself! Thank you for sharing!
- Jhuls
  April 12, 2017at12:31 amReply
  Hi, Heather. I am glad that you liked these! Thanks for the visit.
Mrs Shoes
April 10, 2017at1:37 amReply
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.
- Jhuls
  April 12, 2017at12:35 amReply
  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. 😉
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Super Mom - No Cape!
April 9, 2017at11:28 pmReply
Oh these sound sooo delicious. I think we might have had something similiar when we lived in Maui so I’ll have to try your recipe for sure.
- Jhuls
  April 12, 2017at12:37 amReply
  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. 🙂
FrugalHausfrau
April 9, 2017at12:34 pmReply
Oh Jhuls – what beautiful buns. I’ve never had anything with these ingredients but I can see how that would work! Happy FF!
Mollie
- Jhuls
  April 17, 2017at3:36 pmReply
  I have to try using the canned red kidney beans as the filling the next time I make these. 😀 Thanks, Mollie. x
Ginger
April 7, 2017at10:51 pmReply
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!
- Jhuls
  April 8, 2017at10:04 pmReply
  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!
  - Ginger
    April 8, 2017at10:15 pmReply
    I thought so ;-( But you should never give up hope! Happy Fiesta Saturday, I suppose 🙂
    - Jhuls
      April 8, 2017at10:22 pmReply
      Oh yeah! I am used to Fiesta Friday greetings even if it’s Sunday 😂
Ann GrubbsnCritters
April 7, 2017at2:19 amReply
Mmmmm…yummy! I remember this buns -dates back to my childhood. I haven’t had red beans for a long long while! 😊
- Jhuls
  April 8, 2017at10:06 pmReply
  I haven’t had these for a while, too, so I am glad they turned out really good! 😋
  - Ann GrubbsnCritters
    April 9, 2017at3:37 amReply
    My only problem is having to hunt around for red beans. I haven’t seen it being sold anywhere. Yet.
deliciouslynell
April 6, 2017at8:13 pmReply
Yum! These look so good!
- Jhuls
  April 8, 2017at10:07 pmReply
  Thanks a bunch, Nell.
Elaine @ foodbod
April 6, 2017at5:13 pmReply
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
- Jhuls
  April 6, 2017at7:39 pmReply
  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.💋
  - Elaine @ foodbod
    April 7, 2017at12:12 amReply
    Good for you xx
A Kitchen Fable
April 6, 2017at1:01 pmReply
Have to try this!!!!!
- Jhuls
  April 6, 2017at4:39 pmReply
  You really have to😉 Thanks for stopping by.
Laura @ Feast Wisely
April 6, 2017at5:14 amReply
Great to hear round two of the whole30 was a success Jhuls!
- Jhuls
  April 6, 2017at12:28 pmReply
  Thanks, Laura. <3
CHCooks
April 5, 2017at6:47 pmReply
So delicious Jhuls 🙂 🙂
- Jhuls
  April 5, 2017at9:07 pmReply
  I am glad you think so. Thanks for stopping by. 🙂