Ube Cheese Pandesal
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Ube Cheese Pandesal
 Filipino bread rolls colored purple with ube (purple yam), with a melted cheese center. In a mixing bowl, add (105 to 110 F in temperature): ¼ cup warm water Sprinkle over it the yeast and 1 tablespoon of the sugar: 1 packet (2 ¼ teaspoons) active dry yeast 6 tablespoons white granulated sugar Stir and let stand about 5 minutes, or until foamy. Add the remaining sugar and: 3 tablespoons butter, softened 2 eggs, lightly beaten ¼ cup warm milk ½ cup mashed cooked ube 1 ½ tablespoons liquid ube flavoring 1 teaspoon salt The mashed purple yam is the ube. With a wooden spoon, stir until well combined. You need: 3 ½ cups flour 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: 1 tablespoon vegetable oil, for kneading 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: ½ pound Velvetta cheese (or any quick melat cheese), cut into 14 two-inch and ¼-inch thick squares Fold the dough around the cheese into a smooth ball, tucking the ends under to seal. Roll the dough in: ½ cup bread crumbs 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. |
Ube Pan de Sal crumb: purple ube yeast rolls (pan de sal) Memories of Philippine Kitchens includes “Ube Pan de Sal”. Amy Besa and Romy Dorotan wrote it (2006). The owners of Cendrillon restaurant wrote this book on Filipino home and regional cooking. It is rich in history. Differences: Besa and Dorotan's ube pan de sal is the same Filipino breakfast roll made with purple yam. The online version uses mashed ube plus ube flavoring for color and sweetness. It makes the dough richer with eggs, milk and butter. It tucks a square of melting cheese inside each roll. It coats the rolls in breadcrumbs. The cheese center adds a salty-sweet surprise that the book's roll doesn't have. |
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- Ube Pan de Sal
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- Memories of Philippine Kitchens by Amy Besa and Romy Dorotan (2006)
- Differences
Besa and Dorotan's ube pan de sal is the same Filipino breakfast roll made with purple yam. The online version uses mashed ube plus ube flavoring for color and sweetness. It makes the dough richer with eggs, milk and butter. It tucks a square of melting cheese inside each roll. It coats the rolls in breadcrumbs. The cheese center adds a salty-sweet surprise that the book's roll doesn't have.
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Kawaling Pinoy · Ube Cheese Pandesal
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web writeups - Date
- Sep 2026
Memories of Philippine Kitchens by Amy Besa and Romy Dorotan (2006).
The owners of Cendrillon restaurant wrote this book on Filipino home and regional cooking. It is rich in history.