Monggo Loaf

Monggo Loaf is a type Filipino loaf swirl bread prepared with sweetened mashed adzuki beans randomly tucked on the creases of this soft and doughy Asian style milk bread.

During lockdown most of the home activity revolved around baking, hence most of my old bread posts with not so good pictures were replaced with new ones since we have a lot of time on our hands proofing bread and baking them. Breads like Spanish Bread, Pan de Coco and Egg Pie to name a few, we even made new ones like Ube Pandesal, Ube Loaf, Filipino Cheese Bread and our recipe for today, the Monggo Loaf.

This scenario holds true to most Kiwis and I know that as a fact since supermarket during those days ran out of baking supplies like flour and sugar. I even spoke to my colleagues and told me they had made a lot of sourdough during this period but for us we concentrated on Filipino Panaderia classics as we missed them and there are hardly any shops to buy these breads here in New Zealand, so the next best option is to make it at home at this perfect moment where everyone has a lot of time in their hands.

Monggo Loaf is an all-time favourite back home, because it’s delicious and very affordable, plus you don’t need any spreads with it, you can eat it on its own as it is filled with sweet mashed adzuki beans. What is good with a home-made version is you can add as many sweetened mashed adzuki beans, so you won’t need to choose those bits where there is a lot of it. The base of the load is an Asian style milk bread which is known for its milky taste and stretchy consistency and to add more softness to the bread I used potato flakes which I had proven gives a better result than using flour alone.

We ate a lot of this, every week there at least two types of bread at home, and like many we gained a lot of weight, all because of this pandemic.

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Monggo Loaf 1

Monggo Loaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 45 mins
  • Yield: 2 loaves 1x
  • Category: Snack
  • Cuisine: Filipino


Monggo Loaf is a type Filipino loaf swirl bread prepared with sweetened mashed adzuki beans randomly tucked on the creases of this soft and doughy Asian style milk bread.



Dry Ingredients

Wet Ingredients

  • 1 cup milk
  • 2/3 cup cream
  • 1 large egg, lightly beaten
  • 1/3 cup sugar

Ube Jam

Egg Wash

  • 1 egg
  • 1 tsp water


Ube Jam

  1. In a large wok add butter and melt in low heat.
  2. Still in low heat, add condensed milk and brown sugar then heat until liquid loosens up.
  3. Bring heat to medium then add the mashed adzuki beans then continue stirring until it becomes thick. You need to constantly stir for 20-25 minutes in low heat.
  4. Slowly add coconut cream and continue to cook for 5 more minutes, it should be in spreadable consistency.
  5. Remove from heat then let it cool.


  1. Place dry and wet ingredients in a bread maker or a stand mixer.
  2. If you use a bread maker put it in knead setting and let it do its work until it finishes from kneading to proofing, the dough will grow to 1 1/2 times its original size.
  3. If you are using a stand mixer, Use the dough hook attachment, and turn on the mixer to stir. Mix for 20 minutes. Once done proof dough by covering the mixing bowl with damp cloth and placing it in a warm spot, leave it there for 1 hour or until dough had grown to 1 1/2 times its original size.
  4. Prepare and grease two loaf pans. Set it aside.
  5. Divide the dough equally into two separate pieces.
  6. Flatten each piece into a rectangle shape, it should be around 1/2 inch thick. Once done spread half of the cooled ube jam on top. Now fold the rectangle on both sides up to the middle of the dough.
  7. Do it again on the perpendicular side. Gently flatten the dough and form it into a rectangle shape.
  8. Slice through into three sections leaving the top bit intact (like the photo above), then braid. Do this with the remaining half of the dough.
  9. Place the braided dough into the loaf pan then let it proof for another hour or until it is nearly doubled in size.
  10. Mix together egg wash ingredients then brush it over the prepared dough.
    Bake in a 170C preheated oven for 40-45 minutes. Remove from oven, let it cool before removing it from the loaf pan.


You can buy store bought sweetened adzuki beans if you don’t feel like making it at home.


9 Responses

  1. I adore red beans and homemade bread is simply the BEST. Yours looks so bakery perfect, Raymund.

  2. This looks great! Love the pattern the beans make in the bread — very attractive. Very tasty too, I’ll bet. :-) Thanks!

  3. This is a beautiful bread, Raymund — glad you reposted and had a chance to take some new photos!

  4. Chef Mimi says:

    This looks fabulous! I would have loved to re-do many photos of mine from the earlier years, but unfornately I had to have both of my thumbs operated on, which was really bad timing for the pandemic! But it had to be done. I can’t wait to knead bread again!

  5. LetsCurry says:

    I have used adzuki beans to make lentil curry, little did I know I could use it in bread making. Thanks for another amazing bread recipe. You are right lockdown has truly turned us into proofing our skills.

  6. Hannah says:

    Now that is a lovely loaf! I thought it was cinnamon swirl at a glance, but it sounds so much better, really! The addition of adzuki beans is positively inspired.

  7. Such a lovely loaf, Raymund! That ube filling must be wonderful!

  8. We had the same thing happen here with bread and baking supplies. Stores have mostly recovered (except for disinfectant wipes). We baked a lot of bread here initially, and this post reminds me that it’s time to bake another loaf. I’m intrigued by the ube jam in this one!

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