top of page
  • Writer's pictureIsabella Akshay

Moringa Pandesal

The basic dough for these buns is similar to that of my Sicilian buns I posted a while ago.

For the first batch I drew inspiration from a kind of Filipino bread rolls called malunggay pandesal. These are delicious buns kneaded with moringa (drumstick leaves, malunggay in Tagalog) and then rolled in crispy breadcrumbs before baking. (If you swipe you'll see a video of the first batch)

I then made a second batch adding spices and fried onions - liberally taking inspiration from the Indian khara buns (savoury masala buns).

The result was GOOD…in fact, so good that we ate them on their own, as they didn't need anything else.

If you can’t get your hands on moringa leaves, feel free to replace with herbs - fresh coriander leaves, parsley or basil.

Give it a try and let me know what you think!


(for 6 buns)

00 Flour (you can replace with all purpose flour) - 300g

Fresh yeast - 12g (or 4g of active dry yeast)

Morning leaves (stems removed) - 1 cup, steamed

Vegan butter - 4 tbsp

Plant milk - 200g

Brown sugar - 2tsp

Salt - a pinch

Bread crumbs - 100g

Turmeric - 1 tsp

Red chilli powder - 1 tsp

Chilli flakes - 1 tsp

Cumin seeds - 1 tsp

Onion - 1 medium, chopped finely and fried in olive oil


Dissolve both yeast and sugar in milk. Add flour in batches, the butter and the salt halfway through. Knead until all the flour is incorporated.

Add the moringa leaves, cumin, both chillies, turmeric and the fried onion. Knead everything to a smooth and sticky dough. Rest for 10 minutes, then knead again. Cover and let rise for 2 hours or until doubled in volume and airy.

Divide into 6 equal pieces and knead each, on a floured surface, to a smooth ball. Roll each bun in breadcrumbs and place on a lined baking tray. Allow to rise for another 1 hour, then bake in a preheated oven at 200C for 20 minutes.

55 views0 comments

Recent Posts

See All


bottom of page