Ube Cheese Pandesal is a variation of the classic Filipino sweet bread rolls. It is soft and fluffy, with sweet ube and melty cheese filling. The crust is light and golden-brown, coated with breadcrumbs. A favorite in the Philippines, it’s easy to make at home and great for any time of day!
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Ingredients you'll need
Notes and substitutions
- Bread Flour: This high-protein flour helps Pandesal rise properly and get that chewy, stretchy texture. You can use all-purpose flour, though the bread will be a bit less chewy and stretchy.
- Active Dry Yeast: Yeast helps the dough rise. This kind needs to be dissolved in water with sugar to activate it. You can also use the same amount of instant yeast and mix it directly into the dry ingredients since it doesn’t need to be activated. Always check the expiration date to make sure it’s still good.
- Condensed Milk: Not only does it add sweetness and flavor, but it also makes the bread softer and the crust golden. If you don't have it, just skip it. Instead, replace the 1 cup of water in the recipe with 1 cup of regular milk (like evaporated or whole milk) and add 6 extra tablespoons of sugar.
- Ube Halaya: This is a sweet jam made from purple yam. You can buy it in stores or make it yourself. Some of it will be mixed into the dough, and some will be used as the filling.
- Ube Flavoring: Ube has a sweet, nutty flavor that makes it special. You can use purple food coloring for color, but it won’t add any flavor.
- Cheese: It adds a salty contrast and creamy texture that complements the sweet ube flavor. Filipino cheeses like Eden or Quickmelt work best because they melt just right. If you can’t find those, mild cheeses like cheddar or Edam are good substitutes. Just make sure to grate the cheese so it melts quickly and evenly.
- Breadcrumbs: Use finely ground, plain breadcrumbs for a slightly crisp texture on the crust.
How to make this recipe
Note: Measure your ingredients carefully for the best results. Use a kitchen scale, if you have one. Otherwise, spoon the flour into your measuring cup and then level it with a knife. Don’t scoop it straight from the bag, or you might get too much flour.
Step 1: Activate yeast (only if using active dry yeast)
In a medium bowl, mix 2 tablespoons sugar, 2¼ teaspoons active dry yeast, and 1 cup warm water. The water should be warm to the touch but not hot, slightly warmer than body temperature. Mix gently and let it sit for 5-10 minutes until it looks foamy. (Skip this step if you're using instant yeast.)
PRO TIP: Warm water is important to activate the yeast. If it is too cold, the yeast remains inactive, while hot water can kill it. The ideal water temperature is between 105°F and 115°F (about 40°C to 46°C).
Step 2: Dry ingredients
In a large bowl or the bowl of your stand mixer, whisk together 3½ cups bread flour and 1 teaspoon kosher salt (or about ½ teaspoon table salt).
If you’re using instant yeast, add it right into the dry ingredients now.
Step 3: Wet ingredients
Into the bowl with the yeast mixture (from Step 1), add 1 egg, ¼ cup condensed milk (substitution available), 2 tablespoons neutral oil, ½ cup ube halaya, and 1 teaspoon ube flavoring. Mix everything together until it’s smooth.
If you're using instant yeast and skipped Step 1, don’t forget to add 1 cup of water and 2 tablespoons of sugar to the wet ingredients here.
Step 4: Combine wet and dry ingredients
Add the wet ingredients into the flour mixture. Mix everything together with a spatula or a wooden spoon until it forms a dough. The dough will be sticky at this point.
Step 5: Knead the dough
If you're using a stand mixer with the dough hook, knead the dough on medium speed for 12-15 minutes. At first, the dough will stick to the sides of the bowl, but keep mixing.
As it kneads, the dough will slowly start to pull away from the sides and form a smooth, stretchy ball. When it forms a ball on its own, it's ready. It should feel a little sticky, but not too much.
If you're kneading by hand, place the dough on a clean surface with a little bit of flour on it so it doesn’t stick to the surface. Knead it for 20-25 minutes by pushing the dough away with the heel of your hand, then folding it back over itself.
After each fold, give the dough a little turn. Keep going until the dough is smooth and stretchy. If the dough is too sticky, sprinkle a little flour while you knead.
Step 6: The windowpane test (to check if dough is ready)
Carefully stretch a small portion of the dough between your fingers to form a thin sheet. If it can stretch thin enough to let light pass through without tearing, it's properly kneaded. If it rips easily, it needs more kneading.
On the other hand, if it’s tough and hard to stretch, it might be over-kneaded. In that case, cover it and let it rest for about 30 minutes to relax and become easier to work with.
Step 7: First rise (Proof the dough)
Form the dough into a ball and place it in a bowl lightly coated with oil so it doesn't stick. Cover with plastic wrap or a kitchen towel. Let the dough proof in a warm, draft-free place for 1 to 2 hours, or until it doubles in size.
Step 8: Divide into portions and add the filling
Gently press or punch the dough to let out big air bubbles. Divide the dough into two equal parts to make it easier to work with. Roll each part into a log, then cut each log into 8 pieces with a knife or dough scraper.
To make your pandesal the same size, you can use a kitchen scale to weigh each piece. If you don’t have a scale, just try your best to make them look even.
Flatten each piece with your hands or a rolling pin into a 4-inch circle. Keep the center a little thicker than the edges to help keep the filling in the middle and prevent it from spilling out while baking. Place a tablespoon of grated cheese and a tablespoon of ube halaya in the center of each one.
Step 9: Shape the Pandesal
Fold the edges over the filling and pinch them tightly to seal, so the filling doesn’t spill out while baking. Turn it so the sealed side is on the bottom. Use a circular motion with your hand to form a smooth ball. Roll each piece in breadcrumbs.
Step 10: Second rise (Proof the dough)
Arrange the Pandesal on a baking sheet with parchment paper, leaving space between them so they can expand. Cover with a clean towel or plastic wrap to keep them from drying out. Let them rise for 30-45 minutes, or until they’re puffy.
Step 11: Bake
Preheat your oven to 400°F (205°C). Once the oven is heated, bake the rolls for 5 minutes. After that, lower the temperature to 350°F (175°C) and keep baking for 15-17 more minutes, or until the Pandesal turns golden brown.
Enjoy you Ube Cheese Pandesal warm to keep the filling gooey and delicious!
To store, cool completely and refrigerate in an airtight container for up to a week, or freeze for up to 3 months. To reheat, just pop them in a toaster oven until warm.
Pandesal baking tips
For an extra crispy crust:
- Place a pan at the bottom of your oven and preheat it.
- Just before baking, add hot water to the pan to create steam for a crispy crust.
- Bake as usual.
If you're not ready to bake:
- Refrigerate before the first rise: Once the dough is properly kneaded (Step 6), cover it with plastic wrap and refrigerate for a few hours or overnight. When ready to bake, take it out and let it rise at room temperature until it doubles in size, then continue with the recipe.
- Refrigerate after shaping: After shaping the dough into rolls and coating them with breadcrumbs (Step 9), place them on a baking sheet. Cover with plastic wrap and refrigerate for a few hours or overnight. When ready to bake, take them out and let them rise at room temperature until they're puffy, then bake as usual.
- Freeze after shaping: Shape the dough into individual pieces without adding breadcrumbs (Step 9), place them on a tray to freeze until solid, then store them in a freezer bag. When you're ready to bake, coat with bread crumbs, let them rise, and bake as usual.
Recipe FAQs
Ube Cheese Pandesal is a Filipino sweet bread roll filled with ube halaya (purple yam jam) and melted cheese. It’s soft and fluffy with a bright purple color, and the outside has a slightly crispy crust coated with breadcrumbs.
Yes, you can use fresh ube. Just boil and mash it until smooth. But keep in mind, ube halaya is sweeter and has a stronger flavor.
Processed cheese like Eden or Quickmelt is great because it melts well and has a creamy texture. You can also use mild cheddar or Edam cheese as alternatives.
Yes, you can knead the dough by hand. It will take more time and effort, but you’ll still get the right texture.
Other bread and pastries you may like
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📖 Recipe
Ube Cheese Pandesal
Equipment
- Stand mixer with a dough hook attachment (optional)
- Baking Sheet
Ingredients
For the dough
- 2¼ teaspoons active dry yeast (1 standard packet - 0.25oz or 7g) sub: instant yeast (see note)
- 2 tablespoons sugar
- 1 cup warm water
- 3½ cups bread flour sub: all-purpose flour (see note)
- 1 teaspoon kosher salt sub: about ½ teaspoon table salt
- 1 egg at room temperature
- ¼ cup condensed milk at room temperature (see note)
- 2 tablespoons neutral oil or melted butter
- ½ cup ube halaya (purple yam jam) (see note)
- 1 teaspoon ube flavoring (see note)
- ½ cup fine breadcrumbs (see note)
For the filling
- 1 cup grated cheese (about 5 ounces) (see note)
- 1 cup ube halaya (purple yam jam) (see note)
Instructions
- Activate the yeast (only if using active dry yeast): In a medium bowl, combine 2¼ teaspoons active dry yeast, 2 tablespoons sugar, and 1 cup warm water. Stir and let sit for 5-10 minutes until foamy. (Skip if using instant yeast.)
- Dry ingredients: In a large bowl or stand mixer, whisk together 3½ cups bread flour and 1 teaspoon kosher salt (or ½ teaspoon table salt). If using instant yeast, add it now.
- Wet ingredients: Add 1 egg, ¼ cup condensed milk, and 2 tablespoons neutral oil to the yeast mixture. Mix until smooth. If using instant yeast, add 1 cup water and 2 tablespoon sugar here.
- Combine dry and wet Ingredients: Pour the wet ingredients into the flour mixture. Mix until a sticky dough forms.
- Knead the dough: If using a stand mixer, knead on medium speed for 12-15 minutes. The dough will start sticky but will eventually form a smooth, stretchy ball. When it pulls away from the sides of the bowl, it's ready.If kneading by hand, place the dough on a floured surface and knead for 20-25 minutes until smooth and stretchy. Add a little flour if the dough gets too sticky.
- The windowpane test: Take a small piece of dough and gently stretch it. If it stretches without tearing and you can see light through it, the dough is ready.If it tears, knead the dough more. If it’s tough and hard to stretch, it’s over-kneaded. Let it rest for 30 minutes to relax and make shaping easier.
- First rise (Proof the dough): Form the dough into a ball and place it in a bowl lightly coated with oil so it doesn't stick. Cover and set it in a warm, draft-free spot. Let it rise for 1-2 hours, or until it doubles in size.
- Divide into portions and add the filling: Press the dough to release air bubbles. Divide into two equal parts and roll each into a log. Cut each log into 8 pieces.Flatten each piece into a 4-inch circle, making the center thicker than the edges. Add 1 tablespoon of grated cheese and 1 tablespoon of ube jam in the center of each circle.
- Shape the pandesal: Fold the edges over the filling and pinch to seal. Turn it so the sealed side is on the bottom. Smooth the dough with a circular motion. Roll each piece in breadcrumbs.
- Second rise (Proof the dough): Arrange them on a baking sheet with parchment paper, leaving space between them so they can expand. Cover with a clean towel or plastic wrap to keep them from drying out. Let them rise for 30-45 minutes, or until they’re puffy.
- Bake: Preheat your oven to 400°F (205°C). Once it’s heated, bake for 5 minutes. Then, lower the temperature to 350°F (175°C) and bake for another 15-17 minutes, or until golden brown.
Notes
- Bread Flour: This flour makes the bread chewy and stretchy. You can use all-purpose flour, but there will be a slight difference.
- Active Dry Yeast: Yeast helps the dough rise. This type needs to be dissolved in warm water with sugar to activate. You can also use the same amount of instant yeast and mix it directly into the dry ingredients since it doesn't need activation. Check the expiration date to make sure it's still good.
- Condensed Milk: Adds sweetness and helps create a soft bread with a golden crust. If you don't have it, replace the 1 cup of water in the recipe with 1 cup of regular milk (like whole or evaporated milk) and add 6 extra tablespoons of sugar.
- Ube Halaya: This is a sweet jam made from purple yam. You can buy it in stores or make it yourself. Some will go into the dough, and some will be used as the filling.
- Ube Flavoring: Ube has a sweet, nutty flavor that makes it special. You can use purple food coloring for color, but it won’t add any flavor.
- Cheese: It adds a salty, creamy texture that complements the sweet ube. Filipino cheeses like Eden or Quickmelt melt best, but mild cheeses like cheddar or Edam work too. Grate the cheese so it melts easily and evenly.
- Breadcrumbs: Use finely ground, plain breadcrumbs for a slightly crisp texture.
- Place a pan at the bottom of your oven and preheat it.
- Just before baking, add hot water to the pan to create steam for a crispy crust.
- Bake as usual.
- Before the first rise: Once the dough is properly kneaded (Step 6), cover it with plastic wrap and refrigerate for a few hours or overnight. When ready to bake, let it rise at room temperature until doubled in size, then continue with the recipe.
- Refrigerate after shaping: Once shaped and coated with breadcrumbs (Step 9), cover the rolls with plastic wrap and refrigerate for a few hours or overnight. When ready to bake, let them rise at room temperature until puffy, then bake.
- Freeze after shaping: Shape the dough into individual pieces without adding breadcrumbs (Step 9), freeze on a tray until solid, then store in a freezer bag. When ready to bake, coat with breadcrumbs, let them rise, and bake as usual.
Rob
These are so fluffy and delicious, even after a few days still amazing. It just needs a little reheating in the toaster. Thank you so much for the recipe.
Nora Reyes
Hi Rob! Yeeesss, I also keep them in the fridge - they stay longer that way. =)