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Dried and ground-up malunggay or moringa leaves are sometimes mixed into the flour for added nutritional content; this is called "malunggay pandesal" or "malunggay bread". [6] A popular new variant of pandesal is ube cheese pandesal, which has a purple yam (ube) and cheese filling. It is characteristically purple like all ube-based dishes. [9]
Monggo bread, known in the Philippines as pan de monggo, is a Filipino bread with a distinctive filling made from mung bean or adzuki bean paste. The bread used can come in a wide variety of shapes and recipes, ranging from buns, to ensaymada-like rolls, to loaves. It is one of the most common types or flavors of breads in the Philippines.
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Señorita bread, also known as Spanish bread or pan de kastila, is a Filipino bread roll characteristically oblong or cylindrical in shape with a traditional sweet filling made of breadcrumbs, butter or margarine, and brown sugar. It is usually yellowish in color due to the use of eggs and butter. The exterior is sprinkled with breadcrumbs. [1] [2]
The ensaïmada is a pastry product from Mallorca, Balearic Islands, Spain, commonly found in southwestern Europe, Latin America and the Philippines.. The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard (called saïm in Catalan) which gives the pastry its name.
Ube crinkles, also known as purple yam crinkles, are Filipino cookies made from purple yam, flour, eggs, baking powder, butter, and sugar. They are characteristically deep purple in color and are typically rolled in powdered sugar or glazed.