Roti Kacang Hijau Isi Coklat (Mung bean Bread with Chocolate Filings)

I remember eating a lot of mung bean porridge whenever I was pregnant. Then I fed my children mashed mung bean porridge during their babies and toddler years. But why, in her 10 now, my daughter, Rachel, doesn't want it anymore. 

Because mung beans are a wonderful source of fiber, plant protein, carbohydrate, iron, vitamins and minerals, then I have to think a way to add them in her meal. I have to sneak them in her favourite food. How about in a bread?

Roti Kacang Hijau

Ingredients:

2 tsp instant yeast

50 ml warm water

100 gr potato, steamed and mashed

150 gr leftover mung bean porridge, mashed or
50 gr mung bean, cooked and mashed with 50 ml milk

100 gr sugar

500 gr bread flour

20 gr milk powder
1 egg
1 egg yolk

50 ml - 100 ml cold water

60 ml oil or 75 gr butter/margarine

1/2 tsp salt

Method

• Dissolve yeast in 50 ml warm water. Set aside.
• Combine mashed potato, mashed mung bean, flour, milk powder, sugar, and eggs with a wooden spoon.
• When the yeast is already frothy, pour it into the mixture.
• Pour the remaining cold water little by little (we may not use all the water, just as needed) and knead until all are well blended. We can use the mixer with the dough hook or just our hands.
• Add oil (or margarine/butter if you like) and salt and knead again until the dough is elastic. 
• Round each of the dough into big ball and put them in a greased big bowl. Cover with cling wrap or damp tea towel and let rise until double in size for about 60 minutes or so.
• Punch the dough. Knead again briefly.
• Cut the dough into 35 gr each, roll it into a ball shape. Flatten it  and fill with chocolate rice.  Roll it again into a ball shape. Place it on a greased baking pan.  
• Cover and let rise again for another 60 minutes or so.
• Heat the oven. Brush the bread with milk. Sprinkle with chocolate rice. Bake until golden brown.
• Remove from the oven. Brush with butter. Let it cool.
• Top with melted milk chocolate cooking.

Enjoy!