Mix together flour, powdered milk, yeast and bread improver. Set aside.
In another bowl, combine malunggay, salt and sugar in water.
Pour water into flour mixture and mix well until properly hydrated.
Add in shortening and knead until smooth and elastic.
Allow the dough to rest for 10-20 minutes.
Divide dough and form into a “baston” and cut into desired sizes.
Roll in bread crumbs and proof for one hour and then bake at a preheated oven (350F) for 20-30 minutes.