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Malunggay, Malunggay Pandesal

Malunggay is a winner, and this you won't believe. Why do kids love Malunggay Pandesal? I mean, they would take out the onions and tomatoes on top of pizzas, but would ask and gobble up the Malunggay Pandesal.

Seriously. It's mind boggling. My niece and sister love it, my students' kids also love it. Hmmm.

So how do you add the Malunggay in the Pandesal? I have tried every technque but the best one is using the freshly picked leaves, wash and then  mince them. I do not like the puree' version because the dough becomes too green, unless that's what you like. I also tried the powdered malunggay leaves, dried leaves, oven dried, sun dried, etc.,, and they taste like old stale something, smells funky and does not taste like you would go for a second bite.

Freshly minced malunggay leaves is the obvious winner and i usually start with 3 % then go as high at 5%. That's it. Beyond 5%, i find the malunggay flavor too strong but that it just me.


See the flecks of Malunggay leaves, at 3% they are visible unlike the ones i asked my assistant to buy from the local panaderia. I asked her if it was really a Malunggay Pandesal because i cannot find the malunggay at all.

For Hands on Commercial Bread making lessons please visit www.breadmakinglessons.com and also my facebook page csherqufranca for updates and other photos...


Imagine having your bread and veggies at the same time! Time to make your own bread and have fun at the same time.

Slots for November and December are still open. For reservations, please text Shirley at 09495705091. Small class of 3 to 6 only. NO time limit, fee inclusive of lunch.

Discounted fee for November and December only at P7500.00 for 3 days, back to P9,000,00 on January onwards.


Same pandesal dough used this time to make Tuna Pandesal. Yum!!!



Really 100% hands on, lessons start from 9 m straight with no break till 1 pm, we break only after we finish all the doughs.



Glorious, soft and light Pandesal!!!

Block 6 Lot 11 Yakal Street Nortridge Park Sta Monica Novaliches QC






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after chopping the fresh leaves, just pulse them into the finished dough, lightly kneading to incorporate the veggies.


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