This study was conducted at Sen. Renato L. Cayetano Food Processing Center of the College of Hospitality Entrepreneurship and Food Sciences of Pampanga State Agricultural University, Magalang, Pampanga from November 2018 to February 2019. This study aimed to determine the effects of varying concentration of fresh malunggay leaves on the level of acceptability of siopao in terms of appearance, taste, flavor, texture, and overall acceptability; to determine the significant difference among siopao with different concentration of malunggay leaves in terms of the sensory parameters, appearance, taste, flavor, texture, and over-all acceptability and to determine the cost production of siopao filled with crab fat and fresh malunggay leaves. The researcher used three (3) treatments such as Treatment 1 (5 grams coarsely ground fresh malunggay leaves), Treatment 2 (10 grams coarsely ground fresh malunggay leaves), and Treatment 3 (15 grams coarsely ground fresh malunggay leaves). Based on the findings, the utilization of crab fat and malunggay leaves in the preparation of siopao was acceptable and there was no significant difference among the treatments. However, T3 (15 grams coarsely ground fresh malunggay leaves) was the most acceptable.