Ube Cheese Pandesal

Ube Cheese Pandesal are a new twist on our classic Filipino dinner roll. Ultra-soft and delicious with an intense purple-yam flavor and melty cheese filling, they’re great for breakfast or anytime snack.

Hello guys! I’m Sanna, and I am back here at Kawaling Pinoy to bring you a delicious twist on our iconic Filipino bread roll. It’s so much fun to see different sorts of baked goods on social media, and the hottest pick of them all are ube cheese pandesal rolls!

If you love pandesal, you’ll love this purple yam version. Super soft and fluffy with an intense purple yam flavor and savory cheese filling, every bite is bread heaven.

How to make ube cheese pandesal

Everyone wants to make them, and because you guys asked, here’s a step-by-step guide. The recipe is based on my tried and tested sweet potato dinner rolls, which are always a hit. I replaced the mashed kamote with ube, rolled the dough in bread crumbs before baking, and voila! Best ube pandesal ever!

Step 1: prepare purple yam

• If using frozen grated ube, thaw completely and remove from package. Wrap the thawed ube in aluminum foil, leaving a little opening on top, and place in a steamer basket. Steam for about 10 to 15 minutes or until soft. Allow to cool slightly and mash until smooth, if needed. Use ½ cup.
• If using fresh ube, place one medium purple yam and enough water to cover in a saucepan and cook over medium heat until fork-tender. Drain and allow to cool to touch. Peel the yam and mash with a fork or potato masher until smooth. Use ½ cup.
• If using prepared ube halaya, use ½ cup jam and decrease sugar to 4 tablespoons.
• If using ube powder, reconstitute ¼ cup of the powder with ¾ cup hot water and stir until smooth.

Step 2: make the dough

1. Proof the yeast in a mixing bowl. Add the warm water (105 to 115 F temperature) and sprinkle the active dry yeast and one tablespoon of sugar. Stir the mixture and let stand for about 5 minutes or until foamy.
2. Add the softened butter, the eggs, the remaining sugar, warm milk, the mashed purple yam, and salt. Stir the ingredients until well combined with a wooden spoon.
3. Add flour, one cup at a time, stirring well each addition. By this time, the dough is starting to form a shaggy mass. Add just enough of the remaining flour to manage stickiness and stir until the dough comes together in the center of the bowl.
4. Lightly flour a kneading board and turn the sticky dough. Use oil and a little flour to make kneading easier while keeping the bread texture soft. Grease the work surface and your hands as needed and sprinkle the dough with flour, but do so sparingly, as oversaturating the dough with oil will keep it from rising, and adding too much flour will dry it.

Step 3: knead, proof, and assemble

1. As you knead, the dough will gradually lose its stickiness, but it will remain somewhat tacky. To check if the dough is well-kneaded, do the windowpane test. Take a small portion of the dough and stretch it out with your fingers to form a square. A translucent film should form in the center without breaking easily. The dough should be smooth and elastic.
2. Place the kneaded dough in a lightly oiled bowl and cover with a kitchen towel. Let rise until it doubles in size.
3. Gently deflate the risen dough, form it into a log, and cut it vertically. Cut each half into smaller portions.
4. Using the palm of your hands, flatten each dough portion and place a piece of cheese in the center. Fold the dough around the cheese and form it into a smooth ball, tucking the ends under to seal.
5. Roll the dough in bread crumbs and arrange in a single layer on a parchment-lined baking sheet. Cover loosely with a clean kitchen towel and let rise until puffy and has doubled in size.
6. Bake in a preheated oven until slightly browned. Remove from the oven and allow to cool slightly, as the filling will be hot!