Ube Cheese Pandesal

In a mixing bowl, add (105 to 110 F in temperature):

Sprinkle over it the yeast and 1 tablespoon of the sugar:

Stir and let stand about 5 minutes, or until foamy.

Add the remaining sugar and:

The mashed purple yam is the ube. With a wooden spoon, stir until well combined.

You need:

Add 3 cups of the flour, one cup at a time. Stir well after each addition until the dough forms a shaggy mass. Add just enough of the remaining flour to manage stickiness (the whole ½ cup may not be needed). Stir until the dough comes together in the center of the bowl.

Lightly grease a kneading board with the oil, and turn the dough out:

Lightly grease hands with oil and knead. Push down and away with the heels of the hands until smooth and elastic but still somewhat tacky.

Place in a lightly oiled bowl and cover with a kitchen towel. Let rise about 1 ½ to 2 hours, or until double in size.

Gently deflate and form into a 20 to 22-inch log. Cut vertically in half, then each half into 7 portions (14 total).

Flatten each portion with the palm. Place a piece of cheese in the center:

Fold the dough around the cheese into a smooth ball, tucking the ends under to seal.

Roll the dough in:

Arrange in a single layer about ½ inch apart on a parchment-lined baking sheet.

Cover loosely with a clean kitchen towel. Let rise about 30 to 60 minutes, or until puffy and doubled.

Preheat the oven to 350 F.

Bake about 20-23 minutes. Remove and cool slightly; the filling will be hot.