The Ultimate Ube Cheese Pandesal: How Long Does It Last?

Ube cheese pandesal is a twist on the classic Filipino dinner roll. The vibrant purple yam and yellow cheese create a colourful combination, and the saltiness of the cheese enhances the nuttiness of the purple yam. This delicious treat can be enjoyed as a breakfast or anytime snack and stays soft for days after baking.

Ube pandesal with cheese can be stored in an airtight container and will last for up to two days at room temperature or up to one week in the refrigerator. To reheat, they can be baked in the oven at 350 F for 5-7 minutes or microwaved for 30-40 seconds.

Now, let's dive into the recipe and explore the steps to make this mouthwatering treat!

How to make ube cheese pandesal dough

Making ube cheese pandesal dough is a straightforward process, but it does require some time and patience. Here's a detailed guide on how to make it:

Ingredients:

• Warm water (around 110°F)
• Active dry yeast
• Ube extract or ube powder
• Oil (canola or vegetable)
• All-purpose flour or bread flour
• Breadcrumbs (plain, ready-made)
• Sugar
• Salt
• Cheese (optional)
• Ube jam (optional)

Step-by-Step Guide:

• Proof the yeast: Combine the yeast with warm water and a small amount of sugar in a cup or bowl. Let it sit for about 5-10 minutes until it becomes bubbly and foamy. This ensures that the yeast is active and will work properly in your dough.
• Prepare the dough: In a large bowl, mix together sugar, salt, oil, ube extract or rehydrated ube powder, yeast mixture, and flour. Start with 2 cups of flour and gradually add more until the dough comes together in a sticky mass. You may need around 6 cups of flour in total.
• Knead the dough: Transfer the dough to a floured surface and knead until it becomes smooth and elastic. This will take some time and effort, but it's important to develop the gluten in the dough. You can use a stand mixer with a dough hook or knead by hand.
• First rise: Place the kneaded dough in an oiled bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for about 2 hours or until it doubles in size.
• Shape and fill: Divide the dough into portions (about 30-32 pieces). Flatten each piece and add your desired filling, such as cheese, ube jam, or both. Seal the filling inside by pinching the dough closed, then shape it into a smooth ball.
• Second rise: Place the filled dough balls on a baking pan, leaving some space between them. Cover with a damp cloth or plastic wrap and let them rise again for about an hour.
• Baking: Preheat your oven to 350-375°F. Sprinkle breadcrumbs on top of the pandesal, and bake for 15-20 minutes until they are slightly browned and spring back when gently pressed.

Tips for Success:

• The dough will be sticky, so use oil or lightly floured hands when handling it. Avoid adding too much extra flour, as this can make the dough dry and dense.
• The ube flavour can be adjusted to your preference. If you want a stronger ube taste, you can use more ube extract or add ube jam to the dough.
• Make sure your yeast is active by proofing it before use. If it doesn't become bubbly after 10 minutes, it's likely too old and won't work properly.
• The dough needs time to rise, so find a warm place in your kitchen to let it rest. You can also use your oven by turning it on to a low temperature for a few minutes, then turning it off before placing the dough inside to rise.

How to fill ube cheese pandesal

Step 1: Prepare the purple yam

If using frozen grated ube, thaw it completely, remove it from its package, and wrap it in aluminium foil with a small opening at the top. Place it in a steamer basket and steam for 10-15 minutes or until soft. Once it's cool enough to handle, mash it until smooth and measure out 1/2 cup.

If using fresh ube, place one medium purple yam in a saucepan and add enough water to cover it. Cook over medium heat until fork-tender. Drain the water, allow the yam to cool, then peel and mash it with a fork or potato masher. Again, you'll need 1/2 cup for the recipe.

If you're using prepared ube halaya, you'll need 1/2 cup of jam, but decrease the amount of sugar in your recipe to 4 tablespoons.

If you're using ube powder, reconstitute 1/4 cup of the powder with 3/4 cup of hot water and stir until smooth.

Step 2: Make the dough

Proof the yeast by adding the warm water (around 105-115°F) to a mixing bowl and sprinkling in the active dry yeast and 1 tablespoon of sugar. Stir the mixture and let it stand for about 5 minutes, or until it becomes foamy.

Add the softened butter, eggs, remaining sugar, warm milk, mashed purple yam, ube flavouring, and salt. Stir the ingredients until they are well combined.

Add the flour, one cup at a time, stirring well after each addition. Keep adding flour until the dough starts to form a shaggy mass. You may not need to add the full amount of flour specified in your recipe.

Step 3: Knead, proof, and assemble

The dough will be sticky at first, but it will become less so as you knead it. Grease your work surface and your hands as needed, and sprinkle the dough with a small amount of flour. Keep kneading until the dough is smooth and elastic. You can test if the dough is ready by doing the windowpane test: take a small piece of dough, stretch it out with your fingers to form a square, and see if a translucent film forms in the centre without breaking easily.

Place the kneaded dough in a lightly oiled bowl and cover it with a kitchen towel. Let the dough rise until it doubles in size.

Once the dough has risen, gently deflate it and form it into a log. Cut the log in half vertically, then cut each half into smaller portions. Using the palm of your hand, flatten each piece of dough and place a piece of cheese in the centre. Fold the dough around the cheese and form it into a smooth ball, tucking in the ends to seal.

Roll the dough in breadcrumbs and place the pieces on a parchment-lined baking sheet, leaving some space between them. Cover with a clean kitchen towel and let the dough rise again until it is puffy and has doubled in size.

Step 4: Bake

Preheat your oven to 350°F. Bake the pandesal for about 20-23 minutes, or until slightly browned. Remove from the oven and allow to cool slightly before serving, as the filling will be very hot.

How to bake ube cheese pandesal

Ingredients:

• Warm water
• Active dry yeast
• Ube extract
• Oil (canola or vegetable)
• All-purpose flour
• Breadcrumbs
• Sugar
• Salt
• Cheese (cheddar, Velveeta, or quick melt)
• Ube halaya (optional)

Method:

First, proof the yeast by mixing the sugar and yeast with warm water in a cup or small bowl and waiting until it becomes bubbly. This usually takes around 10 minutes.

Next, prepare the dough by combining the sugar, salt, oil, ube extract, yeast mixture, and flour in a large bowl. Add the flour gradually, half a cup at a time, until the dough starts to stick together. You can then transfer it to a floured surface and knead until smooth and elastic. This dough will be sticky, so you may need to add a little flour, but not too much, as this will make the bread dense.

Transfer the dough to an oiled bowl and cover with a damp cloth or plastic wrap. Place it in a warm, dry place and let it rise until it doubles in size, which usually takes about 2 hours.

Once the dough has risen, turn it out onto a lightly floured surface and knead it slightly. Then, divide it into 32 pieces and shape each piece into an oval. If you are adding a filling, flatten the dough slightly and place a piece of cheese and/or a dollop of ube halaya in the middle before shaping it into a ball, making sure to seal it well so that the filling doesn't ooze out.

Cover the shaped dough with a damp cloth or plastic wrap and let it rise again for about an hour. Preheat your oven to 375°F. Sprinkle breadcrumbs on top of the dough and bake for 15-20 minutes, or until the bread springs back when gently pressed.

Tips:

• If your dough is very sticky, try kneading it with lightly oiled or damp hands instead of adding more flour.
• To check if your dough has been kneaded enough, do the "windowpane test": pull off a small piece of dough and stretch it thin; if it stretches into a thin membrane without breaking, it's ready.
• To get evenly sized pandesal, weigh the dough and divide it by the number of pieces you want to make (usually 32).
• If you are making the dough ahead of time, you can refrigerate it overnight after kneading or once it has been filled and formed.

How to store ube cheese pandesal

Ube cheese pandesal is best enjoyed freshly baked, but it can be stored and enjoyed later. Here are some tips on how to store your ube cheese pandesal:

Storing at Room Temperature

Ube pandesal can be stored at room temperature for up to two days. Keep it in an airtight container to prevent it from drying out or becoming stale. If you don't have an airtight container, a plastic bag or wrap will also work.

Refrigerating

If you want to keep your ube pandesal for longer, you can store it in the refrigerator for up to one week. Again, make sure it is in an airtight container or well-sealed bag to prevent it from drying out.

Freezing

Freezing is a great option if you want to keep your ube pandesal for more than a week. It can last at least a month in the freezer. Make sure the bread is completely cooled before placing it in a freezer-safe container or bag. To reheat, simply pop it into the toaster for a few minutes until heated through. Avoid microwaving, as this can make the bread tough and dense.

How to reheat ube cheese pandesal

Ube cheese pandesal is best enjoyed freshly baked, but if you have leftovers, you can store them in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. To reheat, there are two recommended methods:

Oven

Preheat the oven to 350 F and arrange the rolls in a baking dish. Bake for 5 to 7 minutes until warm.

Microwave

Place the rolls on a microwavable plate and cover with a slightly damp kitchen towel. Microwave for 30 to 40 seconds until warm, but not piping hot, as this will make the rolls tough and chewy.

It is not recommended to reheat ube cheese pandesal in the microwave as it can make the bread tough and dense.

Frequently asked questions