Ensaymada

Ensaymada with Monggo Filling RecipeAdding a sweet monggo (mung bean) filling to ensaymada elevates this classic Filipino treat, creating a delightful fusion of soft, buttery bread and rich, sweetened mung bean paste.

Ingredients: For the Dough:

• 3 cups all-purpose flour

• 2 ¼ teaspoons (1 packet) instant yeast

• ¼ cup granulated sugar

• ½ teaspoon salt

• ⅓ cup warm milk

• ⅓ cup warm water

• 2 large eggs

• ¼ cup unsalted butter, softened

For the Monggo Filling:

• 1 cup mung beans (monggo), soaked overnight

• ¾ cup granulated sugar

• 1 teaspoon vanilla extract (optional)

For the Topping:

• ½ cup unsalted butter, softened

• ½ cup granulated sugar (or powdered sugar)

½ cup grated cheese (like cheddar or queso de bola)

Instructions:

Prepare the Monggo Filling:

• Cook the mung beans:Drain the soaked mung beans and place them in a pot. Add enough water to cover the beans and cook over medium heat until soft, about 30-40 minutes.

• Mash and sweeten:Drain any excess water and mash the mung beans until smooth. Add sugar and vanilla extract (if using) and cook over low heat until thickened. Let it cool completely.

Make the Dough:

1. Activate the yeast:If using active dry yeast, dissolve it in warm water with 1 teaspoon of sugar. Let it sit for 5-10 minutes until foamy. For instant yeast, mix directly with the dry ingredients.

2. Combine wet ingredients:In a large mixing bowl, combine warm milk, sugar, eggs, and softened butter. Mix well.

3. Add dry ingredients:Gradually add flour, salt, and yeast. Mix until the dough comes together.

4. Knead the dough:Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. If using a stand mixer, knead for 5-6 minutes with a dough hook.

5. First rise:Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.

Shape the Ensaymada:

1. Divide the dough:Punch down the risen dough and divide it into 12-15 equal portions. Roll each portion into a ball.

2. Fill with monggo:Flatten each dough ball into a small circle. Place about 1 tablespoon of the cooled monggo filling in the center. Pinch the edges to seal and shape into a ball again.

3. Shape the spirals:Roll each filled dough ball into a log and coil it into a spiral, tucking the end underneath.

4. Place in molds:Arrange the shaped dough in greased ensaymada molds or muffin tins.

5. Second rise:Cover loosely and let rise again for 30-40 minutes, or until puffy.

Bake the Ensaymada:

1. Preheat the oven to 350°F (175°C).

2. Bake the ensaymada for 12-15 minutes, or until lightly golden. Avoid overbaking to keep them soft.

Add the Topping:

1. Once the ensaymada is cool enough to handle, spread softened butter on top.

2. Sprinkle generously with sugar and grated cheese.

Tips for Best Results:

• Ensure the mung bean paste is cool and thick before filling to prevent the dough from becoming soggy.

• For a creamier texture, add a bit of condensed milk to the mung bean paste.

• Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Enjoy your Ensaymada with Monggo, a delicious and satisfying twist on a Filipino favorite! 🥰