Monggo (Red Bean) Rolls

The monggo bread I grew up eating was a soft loaf of bread rolled with crushed red beans. No, it wasn’t one of my favorites, but my grandmother’s, so we always had one around when I was growing up. It was extremely popular during the ‘80s but somewhat took a back seat during last few years, perhaps because of the rise in popularity of other “creative breads.” (tsk, tsk, BreadTalk)

Last Sunday, however I had a craving for monggo bread. I was too lazy to go buy one at the grocery. (but apparently not lazy enough for a serious bread-making workout!) Besides, the monggo loaves you can buy these days always have that pervasive moldy “panaderia” taste. I thought of making my own. After all, I had some sweet red bean “jam” (halaya) leftover from the other day’s experiment.

I then pondered what form I will craft my bread into. Should I make buns with a bean filling (a la BreadTalk’s Mr. Beans)? Nah, too tedious. Or maybe I should shape it into the traditional loaf? Nope, too old fashioned. My Mom came up to me and requested that I make some cinnamon rolls. Bingo! I’ll roll the bread and stuff it with the read bean paste! Perfect!

Red Bean Paste
I took a package (around 500g) of dried red beans (monggo), washed them and soaked them in water for around an hour. (Don’t soak them too long or they might start to germinate!) I drained them, then boiled them in enough water to cover the beans until they are tender – take a piece and it should crumble as you lightly pinch.

Once cooked, drain the beans and add mash them. I prefer lightly mashing them so as to leave some texture. Anyway, further cooking will mash them, especially as you stir. Throw the lump back into the pan and mix in a large can of condensed milk, and an equal amount of fresh milk.

Over medium-low heat, stir constantly until the mixture boils down to a paste. Remove from flame and toss in ¼ cup of butter. Cool mixture.

Dough
This bread recipe I’ve been using for making different types of cinnamon rolls. The addition of sour cream to this egg-bread recipe makes it really soft and delicate. I actually got the original recipe from a Gold Medal® cookbook, and modified it a bit.

In a large bowl, dissolve one tablespoon of active dry yeast and two tablespoons sugar in ¼ cup warm water or milk. I usually let it foam a bit before proceeding just to make sure the yeasts are alive. Add in one cup of sour cream, a large egg, one teaspoon salt and two tablespoons melted butter. Whisk together then add the flour gradually.

I use around three and a half to four++ cups, depending on the weather. I turn the dough on the surface usually after having added three cups of flour. I add more flour while kneading, a little at a time until I come up with a nice and smooth elastic dough.

Turn the dough to a greased bowl and let rise for an hour or until doubled.

Syrup
Meanwhile, mix together 1/3 cup brown sugar, 1/3 cup butter and ¼ cup corn syrup (dark or light) on a saucepan. Heat until sugar is melted. Cool, then pour on a 13x9x2 inch pan.


After the dough has risen, punch it down to deflate it a little. Roll into a rectangle, around ¼ inch thick. Spread the cooled bean paste, leaving about an inch on one long edge to be able to close the roll.

Roll the dough, beginning on the long end. Roll it loosely so as to allow some space when the dough rises and expands during the second rising and during baking. Cut the roll into 1 ½ to two inch rolls, or divide the whole log into as many pieces as desired. I use a string to “strangulate” each section. Cutting a log of dough is much easier this way than using a knife. Arrange on prepared pan. Again, leave some space in between the buns. Let rise another hour or so until doubled in volume. Preheat oven 375˚.

(make sure the rolls have enough space to expand or rise on the pan)


Bake for 20-25 minutes on middle rack until golden brown and hollow-sounding when tapped. Invert immediately over a cooling rack. Make sure the bread is loose from the pan, otherwise it will be stuck there forever! Let pan remain over buns for around five minutes prior to removing so as not to loose all that moisture.

Best served warm for breakfast!

(immediately turn the bread over so as not to stick on the pan as they cool)

I recently met up with a friend at Starbucks and learned they now serve “azuki Danish!” I never tried it, but I would like to think my bean roll is better!