I have been wanting to make this ube pandesal with cheese filling ever since I saw it on social media. I heard from my friends and relatives that it has been trending in the Philippines since last year. The regular pandesal is already a popular item on the breakfast table of every Filipino household, adding the ube and cheese as a filling sounded appetizing and interesting.
I use the same recipe that I use to make pandesal, but made some modifications by adding rehydrated powdered purple yam (ube) and ube essence to the wet ingredients. The addition of these ingredients gave the dough and baked pan de sal its purple color. The sweet yam spread and melted cubed cheese took the pan de sal to the next level. The combination of sweetness (from the yam spread) and saltiness (from the cheddar cheese) make the pan de sal a perfect meal on its own. There’s no need for any melted butter, peanut butter or fruit jam.
- All-purpose flour
- Melted butter
- Warm milk
- powdered purple yam (ube) – added to the wet ingredients. It adds flavor and the purple color.
- ube essence – adds a purple color to the pandesal
- a bottle of sweet purple yam spread – a sweet ube-flavored spread that fills the pandesal.
- cubed cheddar cheese – added to the middle of the pandesal as a filling.
How to make ube pandesal wtih cheese filling:
To make this ube pandesal with cheese filling, first beat together the milk, sugar, melted butter, egg, salt, ube essence and re-hydrated powdered purple yam. In another large bowl, whisk the flour and yeast. Then, combine the milk mixture and the flour mixture until smooth. Knead the dough until elastic and place the dough into a greased bowl. Cover the bowl with plastic wrap and let sit for 1 hour.
Then, divide the dough into 20 pieces, flatten each piece and spread with half a teaspoon of the sweet purple yam spread. Place a piece of cubed cheddar cheese on top and seal and shape into ball. Then, roll the balls onto the breadcrumbs and place onto a baking sheet lined with silpat or parchment paper. Cover the rolls with a cloth and let it rise one more time until doubled in size. Finally, bake until golden brown resulting in purple bread rolls with a sweet gooey filling.
Ube Pandesal with Cheese Filling
- 1/2 cup warm milk
- ½ cup sugar
- 2 tbsp melted unsalted butter
- 1 egg
- ½ tsp salt
- ¾ tbsp ube essence
- 2 tbsp powdered purple yam (ube) ,dissolved in ¾ cup hot water
- 3 ½ cups all-purpose flour
- 1 3/4 tsp instant yeast
- 1/2 cup sweet purple yam spread (ube)
- 20 cubed cheddar cheese , approximately ¾-inch
- In a large bowl, beat together the milk, sugar, butter, egg, salt and ube essence. Add the rehydrated ube powder and beat until combined. Set aside.
- In another large bowl, whisk together the flour and yeast. Add the wet ingredients (milk mixture) and mix until smooth.
- Transfer the dough to a lightly floured surface. Knead dough, adding more flour as necessary, until dough is smooth.
- Place the dough in a lightly greased bowl, cover with plastic wrap and let sit for 1 hour.
- Transfer the dough to a lightly floured board. Divide the dough into 20 pieces. Flatten each piece and then spread ½ teaspoon of the sweet purple yam spread on top. Place a piece of cubed cheese on top of the yam spread. Seal and shape into a ball, roll in breadcrumbs and then place in a baking pan lined with parchment paper. Repeat with the rest of the dough pieces.
- Cover with a cloth and let rise until double in size. Rising time may vary depending on the humidity.
- Bake in 225 degree F preheated oven for 20 minutes and then increase the oven temperature to 325 degree F while keeping the pan de sal in the oven. Bake for another 10 to 15 minutes until golden brown. Serve warm.