Ube Cheese Pandesal Recipe

My family absolutely adores pandesal, it’s a staple in our household. We’ve tried countless variations, but nothing quite prepared us for the magic of Ube Cheese Pandesal. The first time I baked these, the aroma alone was intoxicating – that sweet, nutty scent of ube filling the kitchen. And then, the taste! The soft, slightly sweet pandesal, the creamy, melted cheese, and that distinct, earthy ube flavor… it was a symphony of textures and tastes. My kids, usually picky eaters, devoured them. My husband, a self-proclaimed bread connoisseur, declared them the best pandesal he’d ever had. This recipe isn’t just about baking bread; it’s about creating a delightful experience, a taste of Filipino comfort food with a vibrant, modern twist. Trust me, once you try this Ube Cheese Pandesal, you’ll be hooked!

Why You’ll Love This Ube Cheese Pandesal Recipe

Ube Cheese Pandesal isn’t just another bread recipe; it’s a culinary experience that tantalizes the taste buds and captivates the eyes. Here’s why this recipe is a must-try for every home baker:

• Uniquely Delicious Flavor Profile: The combination of subtly sweet pandesal, creamy cheese, and the distinct earthy, vanilla-like notes of ube is simply irresistible. It’s a flavor combination that’s both comforting and excitingly different.
• Visually Stunning: The vibrant purple hue of ube naturally colors the pandesal dough, making these rolls incredibly appealing. They are perfect for impressing guests or simply adding a touch of joy to your everyday meals.
• Soft and Chewy Texture: This recipe is specifically designed to yield incredibly soft and chewy pandesal, the hallmark of perfectly baked Filipino bread. The texture is light and airy, making each bite a delight.
• Relatively Easy to Make: Despite its gourmet appeal, this Ube Cheese Pandesal recipe is surprisingly approachable for home bakers of all skill levels. The steps are clearly laid out, ensuring success even for beginners.
• Perfect for Any Occasion: Whether it’s breakfast, a snack, or part of a festive gathering, Ube Cheese Pandesal fits seamlessly into any occasion. They are a crowd-pleasing treat that everyone will love.
• Nostalgic Comfort Food with a Twist: Pandesal is a beloved Filipino staple, and this ube cheese version elevates it to a new level. It’s a comforting taste of home with a modern and exciting twist, perfect for those familiar with Filipino cuisine and those new to it alike.
• Impressive and Shareable: Imagine bringing a basket of these vibrant purple rolls to a potluck or giving them as a homemade gift. They are guaranteed to impress and spark conversations. Plus, the recipe is easily scalable if you need to bake for a larger crowd.
• A Fun Baking Project: Baking Ube Cheese Pandesal is a fun and rewarding project. The process of kneading the dough, watching it rise, and seeing the color develop is incredibly satisfying. It’s a great way to spend an afternoon in the kitchen.
• Versatile for Customization: While this recipe is fantastic as is, it also offers room for customization. You can experiment with different types of cheese, adjust the sweetness, or even add other fillings to create your own signature Ube Cheese Pandesal.
• Brings the Filipino Bakery Experience Home: Enjoy the authentic taste and aroma of a Filipino bakery right in your own kitchen. This recipe captures the essence of those beloved ube cheese pandesal you find in Filipino bakeries, but with the satisfaction of homemade goodness.

What is Ube Cheese Pandesal?

Ube Cheese Pandesal is a delightful fusion of two Filipino culinary favorites: pandesal and ube halaya (purple yam jam), enhanced with a creamy cheese filling. Let’s break down each component:

• Pandesal: This is the quintessential Filipino bread roll. “Pandesal” literally translates to “salt bread,” but despite its name, it’s actually slightly sweet. Pandesal is known for its soft, airy, and slightly chewy texture, often achieved by using bread flour and a specific kneading technique. It’s a staple breakfast food in the Philippines, commonly enjoyed with coffee, or as a side to savory dishes, or simply on its own. Traditional pandesal has a subtle sweetness and a characteristic slightly coarse crumb on the exterior, often achieved by rolling the dough in fine breadcrumbs before baking.
• Ube Halaya (Purple Yam Jam): Ube halaya is a sweet and vibrant purple jam made from ube, or purple yam. Ube is a root vegetable native to the Philippines, known for its beautiful violet color and subtly sweet, nutty, and vanilla-like flavor. Ube halaya is made by boiling and mashing ube, then cooking it with milk, butter, and sugar until it thickens into a smooth, jam-like consistency. It’s a popular dessert and flavor ingredient in Filipino cuisine, used in everything from cakes and ice cream to pastries and, in this case, pandesal. The ube halaya not only imparts its signature flavor and color but also adds moisture and a delightful richness to the pandesal.
• Cheese Filling: The addition of cheese is a modern and incredibly popular twist on pandesal. Typically, a mild cheddar cheese, quick melt cheese, or even cream cheese is used. The cheese is cubed or shredded and placed inside the pandesal dough before baking. As the pandesal bakes, the cheese melts, creating a gooey, savory center that perfectly complements the sweetness of the ube and the pandesal itself. The saltiness and creamy texture of the cheese provide a wonderful counterpoint to the other flavors and textures in the bread.

Ube Cheese Pandesal, therefore, is a harmonious blend of these elements. It takes the comforting familiarity of pandesal, elevates it with the unique and vibrant flavor of ube halaya, and adds a delightful savory-sweet contrast with the melted cheese. The result is a bread roll that is not only delicious but also visually stunning and deeply satisfying. It’s a testament to Filipino culinary creativity, taking traditional ingredients and techniques and transforming them into something new and exciting.

The Secret to Perfect Ube Cheese Pandesal

Achieving truly perfect Ube Cheese Pandesal involves paying attention to a few key details throughout the baking process. Here are some secrets to ensure your pandesal turns out soft, chewy, flavorful, and visually stunning:

1. Quality Ube Flavor: The star of the show is ube, so using a good quality ube flavoring is crucial. You have a few options:
   • Ube Halaya (Purple Yam Jam): Homemade or store-bought, this adds authentic ube flavor, color, and moisture. If using store-bought, choose a reputable brand.
   • Ube Extract/Flavoring: High-quality ube extract is concentrated and provides intense flavor and color. Look for extracts specifically designed for baking. Be mindful of the intensity and adjust the amount accordingly.
   • Ube Powder: Ube powder, made from dehydrated ube, offers a more subtle flavor and color. It’s best used in combination with ube extract for a more pronounced ube taste.
   • Fresh or Frozen Ube (Less Common for Pandesal): While possible, using fresh or frozen ube requires more preparation (boiling, mashing) and might not yield as consistent color and flavor in pandesal compared to using ube halaya or extract.
2. Proper Dough Hydration: The right water-to-flour ratio is essential for soft pandesal. This recipe is designed for optimal hydration. Too little water and the pandesal will be dry and dense; too much and the dough will be sticky and difficult to handle. Measure your ingredients accurately, especially liquids and flour.
3. Kneading for Gluten Development: Kneading is crucial for developing gluten, which gives pandesal its characteristic chewy texture. Knead the dough until it is smooth, elastic, and passes the windowpane test (you can stretch a small piece of dough thinly without it tearing). Proper kneading ensures a light and airy crumb structure.
4. First Proofing (Bulk Fermentation): Allow the dough to rise in a warm place until doubled in size. This first proof is vital for flavor development and creating a light texture. Don’t rush this step. The time will vary depending on your kitchen temperature.
5. Gentle Handling of Dough: Once the dough has proofed, handle it gently when dividing, shaping, and filling. Overworking the dough at this stage can deflate it and result in denser pandesal.
6. Cheese Quality and Quantity: Choose a cheese that melts well and complements the ube flavor. Mild cheddar, quick melt cheese, or mozzarella are good choices. Don’t overload the pandesal with cheese, as too much filling can make them difficult to shape and bake evenly. Small cubes of cheese work best.
7. Second Proofing (Shaped Dough): After shaping and filling, allow the pandesal to proof again until they are puffy and almost doubled. This second proof is crucial for achieving a light and airy final product.
8. Baking Temperature and Time: Bake the pandesal at the correct temperature and for the right amount of time. Overbaking will result in dry, hard pandesal. Underbaking will make them doughy in the center. Watch them closely towards the end of baking and adjust time as needed based on your oven.
9. Egg Wash for Color and Shine (Optional but Recommended): Brushing the pandesal with an egg wash before baking gives them a beautiful golden-brown color and a slight sheen. This enhances their visual appeal.
10. Freshness is Key: Pandesal is best enjoyed fresh out of the oven or on the same day they are baked. While they can be stored and reheated, they are at their peak of softness and flavor when freshly baked.

By focusing on these key aspects, you’ll be well on your way to baking Ube Cheese Pandesal that is not only delicious but also boasts the perfect texture, vibrant color, and irresistible aroma that makes this Filipino treat so beloved.

Ingredients You’ll Need

For the Pandesal Dough:

• 4 cups (500g) Bread Flour (high protein flour is crucial for chewiness)
• ½ cup (100g) Granulated Sugar
• 1 tablespoon Instant Dry Yeast
• 1 teaspoon Salt
• 1 cup (240ml) Warm Milk (lukewarm, about 105-115°F or 40-46°C)
• 2 large Eggs, lightly beaten
• 6 tablespoons (85g) Unsalted Butter, softened
• ½ teaspoon Ube Extract or 2 tablespoons Ube Halaya (for dough color and subtle flavor – adjust to preference)
• Optional: Fine Breadcrumbs for coating (for a traditional pandesal texture)

For the Ube Cheese Filling:

• 1 cup (approximately 250g) Ube Halaya (Purple Yam Jam), homemade or store-bought
• 4 ounces (113g) Cheddar Cheese, Quick Melt Cheese, or Mozzarella, cut into small cubes (about ½ inch)

For Egg Wash (Optional):

• 1 large Egg yolk
• 1 tablespoon Milk or Water

Step-by-Step Ube Cheese Pandesal Recipe: Baking Your Way to Purple Perfection

1. Prepare the Dough: In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, sugar, instant dry yeast, and salt. Whisk together until well combined.
2. Combine Wet Ingredients: In a separate bowl, whisk together the warm milk, lightly beaten eggs, and ube extract (or ube halaya if using for the dough). If using ube halaya for the dough, make sure it’s softened and easily mixable.
3. Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Mix on low speed with a dough hook (or by hand with a spatula) until a shaggy dough forms.
4. Add Butter: Add the softened butter, one tablespoon at a time, mixing well after each addition until fully incorporated. The dough will become smoother.
5. Knead the Dough: Increase the mixer speed to medium-low (or knead by hand on a lightly floured surface) and knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. It should pass the windowpane test.
6. First Proofing (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
7. Punch Down and Divide: Gently punch down the dough to release air. Turn the dough out onto a lightly floured surface. Divide the dough into 16-20 equal portions (for medium-sized pandesal).
8. Shape and Fill: Take one portion of dough and flatten it slightly into a disc. Place a small cube of cheese and about a teaspoon of ube halaya filling in the center of the dough disc. Bring the edges of the dough up and pinch to seal, forming a ball. Ensure the seam is tightly sealed to prevent cheese from leaking out during baking.
9. Second Proofing (Shaped Pandesal): If using breadcrumbs, roll each shaped pandesal gently in fine breadcrumbs to coat. Place the shaped pandesal on a baking sheet lined with parchment paper, leaving some space between each roll. Cover loosely with plastic wrap or a clean kitchen towel. Let them proof in a warm place for 30-45 minutes, or until they are puffy and almost doubled in size.
10. Preheat Oven: Preheat your oven to 350°F (175°C).
11. Prepare Egg Wash (Optional): If using, whisk together the egg yolk and milk or water for the egg wash.
12. Egg Wash and Bake: Gently brush the tops of the proofed pandesal with the egg wash (optional, for color and shine). Bake for 15-20 minutes, or until the pandesal are golden brown on top and the cheese is melted and gooey inside.
13. Cool and Serve: Remove the baking sheet from the oven and let the Ube Cheese Pandesal cool slightly on the baking sheet for a few minutes before transferring them to a wire rack to cool further. Serve warm and enjoy!

Nutrition Facts for Ube Cheese Pandesal (Estimated)

(Per Serving – 1 Pandesal, recipe yields approximately 16-20 pandesal)

• Servings: 16-20 pandesal
• Calories per Serving (estimated): 200-250 calories (This is an estimate and can vary based on ingredient brands, cheese quantity, and pandesal size)

Approximate Nutritional Breakdown per Serving (estimated):

• Carbohydrates: 30-35g
• Protein: 5-7g
• Fat: 8-12g

Disclaimer: These nutritional values are estimates and for informational purposes only. Actual values may vary. For accurate nutritional information, use a nutrition calculator and input the specific brands and quantities of ingredients used.

Preparation Time Breakdown

• Prep Time: 30 minutes (measuring ingredients, preparing dough, ube cheese filling)
• Proofing Time (First Proof): 1-1.5 hours
• Shaping & Filling Time: 30 minutes
• Proofing Time (Second Proof): 30-45 minutes
• Baking Time: 15-20 minutes
• Cooling Time: 10-15 minutes
• Total Time (Approximate): 3 hours – 3 hours 45 minutes (including proofing times)

How to Serve Ube Cheese Pandesal

Ube Cheese Pandesal is incredibly versatile and can be enjoyed in various ways. Here are some serving suggestions:

• Breakfast Staple:
  • Enjoy warm with a cup of hot coffee or tea. The slightly sweet pandesal pairs perfectly with the bitterness of coffee.
  • Serve alongside scrambled eggs, bacon, or sausage for a satisfying Filipino-inspired breakfast.
  • Pair with hot chocolate (Tsokolate) for a classic Filipino morning treat.
• Snack or Merienda (Afternoon Snack):
  • Enjoy on its own as a delicious and filling mid-day snack.
  • Serve with a glass of cold milk or juice.
  • Pair with fruit preserves or jams for an extra touch of sweetness.
• Dessert Option:
  • Serve slightly warm with a scoop of vanilla ice cream or ube ice cream for a delightful dessert.
  • Drizzle with condensed milk or caramel sauce for added sweetness.
• Party or Gathering Food:
  • Arrange them beautifully on a platter as part of a Filipino fiesta spread.
  • Serve as a unique and flavorful bread option at potlucks or parties.
  • They make excellent homemade gifts – package them in a nice basket or box.
• Savory Pairings (Unexpectedly Delicious):
  • Try them with savory dips like cheese dips or even a creamy spinach dip. The sweet and savory combination is surprisingly good.
  • Serve alongside soups or stews as a flavorful bread roll alternative.
  • Use them as a base for mini sandwiches or sliders for a unique twist.

Additional Tips for Baking Ube Cheese Pandesal

1. Use Fresh Yeast: Ensure your instant dry yeast is fresh and active. Expired yeast can lead to dough that doesn’t rise properly. If you’re unsure, proof the yeast in warm milk with a teaspoon of sugar for 5-10 minutes. It should become foamy if active.
2. Don’t Over-knead: While kneading is essential, over-kneading can make the dough tough. Knead until the dough is smooth and elastic, but stop when it reaches that stage.
3. Warm Place for Proofing: Provide a consistently warm place for proofing the dough. A slightly warm oven (turned off), a sunny spot, or a proofing box are good options. Consistent warmth helps yeast activity.
4. Adjust Ube Flavor to Taste: If you prefer a stronger ube flavor, you can increase the amount of ube extract or ube halaya in the dough and filling. Taste and adjust accordingly.
5. Freeze for Later: Ube Cheese Pandesal freezes well. Once completely cooled, wrap them individually in plastic wrap and then place them in a freezer-safe bag. To reheat, thaw at room temperature and then warm in a low oven (300°F or 150°C) for a few minutes until heated through and softened.

Frequently Asked Questions (FAQs) About Ube Cheese Pandesal

Q1: Can I use all-purpose flour instead of bread flour?
A: While you can use all-purpose flour in a pinch, bread flour is highly recommended for pandesal. Bread flour has a higher protein content, which develops more gluten, resulting in the signature chewy and soft texture of pandesal. All-purpose flour will result in a softer, less chewy pandesal.

Q2: Can I make the dough ahead of time and bake it later?
A: Yes, you can make the dough ahead of time. After the first proofing, punch down the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. When ready to bake, let the dough come to room temperature for about 1-2 hours before proceeding with shaping, filling, and the second proof.

Q3: What if I don’t have ube extract or ube halaya? Can I still make ube pandesal?
A: To achieve the authentic ube flavor and color, ube extract or ube halaya is essential. If you can’t find them locally, you can often order them online. Without ube flavoring, you would just be making regular cheese pandesal, which is still delicious, but it won’t be Ube Cheese Pandesal.

Q4: How do I prevent the cheese from leaking out during baking?
A: Ensure you seal the dough completely after placing the cheese and ube filling inside. Pinch the seams tightly to close the dough ball securely. Also, don’t overfill the pandesal with too much cheese and ube halaya, as this can also cause leaks.

Q5: How long do Ube Cheese Pandesal stay fresh?
A: Ube Cheese Pandesal is best enjoyed fresh on the day they are baked for optimal softness. They will stay relatively soft for 1-2 days when stored in an airtight container at room temperature. To refresh day-old pandesal, you can briefly warm them in a low oven or microwave for a few seconds until softened. Freezing is the best option for longer storage.

Print