Pan de Monggo (Monggo Bread)

Method

1. Simmer the rinsed mung beans in their 750 ml water until completely tender, about 30–45 minutes, topping up as needed. Drain excess water, reserving a little. Mash or blend the beans to a paste; the skins can remain for a more textured filling.
2. Return the paste to a non-stick pan with filling sugar, filling butter and pinch of salt. Cook over medium-low heat, stirring, until it holds a mound and a spatula leaves a clear path, about 8–12 minutes. Spread shallowly and cool promptly; refrigerate if not using within 2 hours.
3. Mix flour, dough sugar, yeast and dough salt. Add lukewarm milk and egg, mix to a dough, then knead in the softened dough butter. Knead until smooth and elastic, about 12–15 minutes by hand. Cover and rise until roughly doubled, usually 60–90 minutes.
4. Divide dough into twelve equal pieces and rest covered for 10 minutes. Divide the cold filling into twelve portions, about 30–35 g each; any excess can be refrigerated separately. Do not overfill simply to use every gram if the beans retained more water.
5. Flatten each dough piece into a circle, keeping its middle slightly thicker. Put a filling portion in the centre, bring the edges together and pinch securely. Place seam-side down on a lined tray with space between rolls. Cover and proof until puffy, about 40–60 minutes.
6. Heat the oven to 180°C (160°C fan). Brush rolls lightly with the brushing milk and bake for 18–22 minutes until golden. Check the bread beside the filling is baked through, not a wet seam. Transfer to a rack and let the filling cool before eating.
7. Refrigerate fully cooled filled rolls within 2 hours and use within 3 days, or freeze individually. Warm briefly before serving. Bean filling is moist cooked food; do not treat these like plain dry biscuits stored indefinitely on the counter.