Ube cheese pandesal is a soft Filipino bread filled with sweet ube jam and melty cheese.
Each roll is coated in breadcrumbs and baked until lightly golden.
The sweet and salty filling makes it hard to stop at just one.
Jump to:
Ingredients You'll Need
Notes and Substitutions
- Bread flour: It helps make the pandesal soft, chewy, and stretchy. You can use all-purpose flour, but the rolls may be a little less chewy.
- Yeast: Active dry yeast must be mixed with warm water and sugar first. If you use instant yeast, add it straight to the flour. Use the same amount.
- Condensed milk: This adds sweetness and helps keep the bread soft. If you do not have it, replace the water with 1 cup whole milk or evaporated milk and add 6 more tablespoons of sugar.
- Ube halaya: This is a sweet purple yam jam. It goes into both the dough and the filling. You can use store-bought or homemade ube halaya.
- Ube flavoring: This gives the bread more ube taste and a deeper purple color. Purple food coloring can add color, but it will not add flavor.
- Cheese: The salty, creamy cheese goes well with the sweet ube. Filipino cheeses like Eden or Quickmelt work best because they melt just right. If you can't find them, use a mild cheese like cheddar or Edam. Grate the cheese so it melts quickly and evenly.
- Breadcrumbs: Use fine, plain breadcrumbs. They give the outside of the rolls a light crust.
How to Make Ube Cheese Pandesal
Before you start: Measure the flour carefully. If you have a kitchen scale, use it. If you are using cups, spoon the flour into the cup and level the top with a knife. Do not scoop flour straight from the bag. This can pack in too much flour and make the bread dry.
Step 1: Activate the 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. Let it sit for 5 to 10 minutes. It is ready when the top looks foamy.
The water should feel warm, not hot. A good temperature is 105°F to 115°F (40°C to 46°C). Hot water can kill the yeast.
If you're using instant yeast, skip this step. You'll add the yeast directly to the flour in the next step.
Step 2: Mix the dry ingredients
In a large bowl or the bowl of a stand mixer, whisk together 3½ cups bread flour and 1 teaspoon kosher salt (or about ½ teaspoon table salt).
If you are using instant yeast, mix it in now.
Step 3: Mix the wet ingredients
Into the yeast mixture, add:
- 1 egg
- ¼ cup condensed milk
- 2 tablespoons oil
- ½ cup ube halaya
- 1 teaspoon ube flavoring
Mix until smooth.
If using instant yeast: Mix these ingredients with 1 cup warm water and 2 tablespoons sugar. Do not add the instant yeast here-it goes into the flour in Step 2.
Step 4: Make the dough
Pour the wet mixture into the flour mixture.
Stir with a wooden spoon or spatula until a sticky dough forms.
Step 5: Knead the dough
With a stand mixer: Use the dough hook and knead on medium speed for 12 to 15 minutes. The dough will be sticky at first.
Keep mixing until it pulls away from the sides of the bowl and forms a smooth, stretchy ball.
By hand: Place the dough on a lightly floured surface. Push it away with the heel of your hand, fold it back, then turn it.
Repeat for 20 to 25 minutes, until the dough is smooth and stretchy. Shape it into a ball. The dough should feel soft and slightly sticky.
If it is too sticky to handle, add a little flour at a time. Be careful not to add too much, or the rolls may turn out dry.
Step 6: Check the dough (the windowpane test)
Pinch off a small piece of dough. Slowly stretch it between your fingers.
If it becomes thin enough for light to pass through without tearing, it is ready.
If it tears right away, knead it a little longer.
If it feels tight and is hard to stretch, cover it and let it rest for 30 minutes.
Step 7: Proof the dough (First rise)
Shape the dough into a ball. Place it in a lightly oiled bowl and cover it with plastic wrap or a clean towel.
Leave it in a warm place for 1 to 2 hours, or until it doubles in size.
Step 8: Divide, fill, and shape the rolls
Gently press the dough to let out large air bubbles.
Divide it in half to make it easier to work with.
Roll each half into a log, then cut each log into 8 pieces. You should have 16 pieces in all.
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 middle a little thicker than the edges.
Place 1 tablespoon of grated cheese and 1 tablespoon of ube halaya in the center.
Pull the edges of the dough over the filling. Pinch them tightly to seal the roll.
Place the roll seam-side down.
Cup your hand over it and move your hand in a small circle to make a smooth ball. Roll it in breadcrumbs.
Repeat with the rest of the dough.
Step 9: Proof the dough (Second rise)
Place the rolls on a baking sheet lined with parchment paper. Leave room between them so they can grow.
Cover them with plastic wrap or a clean towel. Let them rise for 30 to 45 minutes, or until they look puffy.
Step 10: Bake
Preheat the oven to 400°F (205°C).
Bake the rolls for 5 minutes.
Lower the oven temperature to 350°F (175°C), then bake for 15 to 17 minutes more. They are ready when the tops are lightly golden.
Serve your ube cheese pandesal warm while the cheese is soft and melty.
Storage and Reheating
- Refrigerate: Let the rolls cool completely, then store them in an airtight container for up to 1 week.
- Freeze: Store them in a freezer-safe container for up to 3 months.
- Reheat: Warm them in a toaster oven or regular oven before serving.
Helpful Tips
For a crisper crust
Place an empty metal pan on the bottom rack while the oven heats. Just before you bake the rolls, carefully pour hot water into the pan. The steam will help make the crust crisp.
To make the dough ahead
After kneading, place the dough in a bowl and cover it well. Refrigerate it for a few hours or overnight. When you are ready, let it sit at room temperature until it doubles in size. Then shape, fill, and bake the rolls as directed.
To shape the rolls ahead
Shape, fill, and coat the rolls with breadcrumbs. Place them on a baking sheet and cover them well. Refrigerate for a few hours or overnight. Before baking, let them sit at room temperature until puffy.
To freeze unbaked rolls
Shape and fill the rolls, but do not coat them with breadcrumbs. Freeze them on a tray until firm, then place them in a freezer bag.
When you are ready to bake, thaw them, roll them in breadcrumbs, and let them rise until puffy. Bake as directed.
Recipe FAQs
It is a soft Filipino bread roll made with ube. It is filled with sweet ube jam and cheese, then rolled in breadcrumbs before baking.
Fresh ube is not a direct substitute because it is not sweetened and has a different texture. Cook it into ube halaya first, then use it in the recipe.
Eden or Quickmelt cheese works well. Mild cheddar and Edam are also good choices. Use a cheese that melts well but does not become too runny.
Yes. Knead it by hand for 20 to 25 minutes, or until it is smooth and stretchy.
Bread and Pastries You May Like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Ube Cheese Pandesal
Equipment
- Stand mixer with a dough hook (optional)
- Dough scraper or knife
- Kitchen scale (optional)
- Rolling Pin (optional)
- Baking Sheet
Ingredients
For the dough
- 2¼ teaspoons active dry yeast (1 packet or 7 grams) sub: instant yeast
- 2 tablespoons sugar
- 1 cup warm water
- 3½ cups bread flour
- 1 teaspoon kosher salt (or ½ teaspoon table salt)
- 1 large egg at room temperature
- ¼ cup condensed milk at room temperature
- 2 tablespoons neutral oil or melted butter
- ½ cup ube halaya (purple yam jam)
- 1 teaspoon ube flavoring
- ½ cup plain breadcrumbs
For the filling
- 1 cup grated cheese (about 5 ounces)
- 1 cup ube halaya (purple yam jam)
Instructions
- Prepare the yeast: Mix the active dry yeast, sugar, and warm water. Let it sit for 5 to 10 minutes, until foamy. Skip this step if using instant yeast.
- Mix the dry ingredients: Whisk the bread flour and salt in a large bowl. If using instant yeast, add it here.
- Mix the wet ingredients: Add the egg, condensed milk, oil, ½ cup ube halaya, and ube flavoring to the yeast mixture. Mix until smooth. If using instant yeast, also add the water and sugar here.
- Make the dough: Pour the wet mixture into the flour mixture. Stir until a sticky dough forms.
- Knead: Use a stand mixer for 12 to 15 minutes, or knead by hand for 20 to 25 minutes. The dough is ready when it is smooth and stretchy.
- Let it rise: Place the dough in a lightly oiled bowl. Cover and let it rise in a warm place for 1 to 2 hours, or until doubled.
- Divide and fill: Press out large air bubbles. Divide the dough into 16 pieces. Flatten each piece into a 4-inch circle. Add 1 tablespoon cheese and 1 tablespoon ube halaya to the center.
- Shape: Pull the edges over the filling and pinch them closed. Place seam-side down, shape into a smooth ball, and roll in breadcrumbs.
- Rise again: Place the rolls on a lined baking sheet. Cover and let them rise for 30 to 45 minutes, or until puffy.
- Bake: Heat the oven to 400°F (205°C). Bake for 5 minutes. Lower the heat to 350°F (175°C) and bake for 15 to 17 minutes more, until lightly golden.
Notes
- Bread flour: This makes the pandesal soft, chewy, and stretchy. You can use all-purpose flour, but the rolls will be less chewy.
- Yeast: Mix active dry yeast with the warm water and sugar first. If using instant yeast, add the same amount directly to the flour.
- Condensed milk: This adds sweetness and keeps the bread soft. If you don't have it, replace the water with 1 cup whole or evaporated milk and add 6 extra tablespoons of sugar.
- Ube halaya: This sweet purple yam jam goes into the dough and filling. Use store-bought or homemade.
- Ube flavoring: This adds more ube flavor and a deeper purple color. Purple food coloring adds color but no flavor.
- Cheese: Salty, creamy cheese goes well with sweet ube. Eden or Quickmelt melts best, but mild cheddar or Edam also works. Grate it so it melts quickly and evenly.
- Breadcrumbs: Use fine, plain breadcrumbs for a light crust.
Rob says
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 says
Hi Rob! Yeeesss, I also keep them in the fridge - they stay longer that way. =)