Randy Chandler
Ube cheese pandesal is a twist on the classic Filipino bread roll, pandesal. The ube variant is made with purple yam, which gives the bread its vibrant purple colour. The bread is usually filled with cheese, and sometimes ube halaya (purple yam jam). The cheese is typically melty and creamy, with cheddar, quick-melt cheese, cream cheese, and brie cheese being popular choices.
| Characteristics | Values |
|---|---|
| Texture | Soft, fluffy, and loaded with purple yam flavor |
| Best enjoyed | Freshly baked |
| Storage | Stored in a tightly covered container at room temperature for up to two days or in the refrigerator for up to one week |
| Reheating | Arranging the rolls in a baking dish and baking in an oven for 5-7 minutes |
| Filling | Melty cheese, such as sharp and mild cheddar cheese |
| Dough | Very sticky |
| Kneading | Grease your hands with oil so the dough will not stick |
| Breadcrumbs | Panko bread crumbs or finely textured plain breadcrumbs |
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What You'll Learn
Ube Cheese Pandesal is a twist on the classic Filipino bread roll
The process of making ube cheese pandesal is similar to that of traditional pandesal, but with a few key differences. Firstly, the ube flavour is added to the dough, either by using ube powder or by cooking and mashing fresh ube. Secondly, the dough is filled with cheese before shaping and baking. This can be done by flattening the dough, placing a cube of cheese in the centre, and then folding the sides of the dough to enclose the cheese. The dough is then shaped into a ball and rolled in breadcrumbs before baking.
Another variation of ube cheese pandesal includes filling the bread with ube halaya or ube jam, which is a sweet and creamy purple yam spread. This adds an even stronger ube flavour to the bread. The ube halaya can be store-bought or homemade, and it is often used as a foundation for many ube recipes in the Philippines. The amount of sugar added to the dough may need to be adjusted if using ube jam to ensure the bread is not overly sweet.
Ube cheese pandesal has gained popularity in recent years, especially on social media. It is a fun and delicious twist on the classic Filipino bread roll, and it can be enjoyed as a breakfast or midday snack with coffee, tea, or any favourite beverage. The soft, fluffy texture and the combination of ube and cheese flavours make it a unique and enjoyable treat.
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It's best enjoyed freshly baked
Ube cheese pandesal is a twist on the classic Filipino bread roll. It is ultra-soft and fluffy, with a delicious combination of intense purple yam flavour and a savoury cheese filling. The bread is perfect for breakfast or as a snack.
Ube cheese pandesal is best enjoyed freshly baked. The rolls stay soft, fluffy, and moist for days after baking, but the cheese filling can be very hot straight out of the oven. Therefore, it is recommended to let the rolls cool down slightly before serving.
If you have any leftover ube cheese pandesal, you can store them in an airtight container at room temperature for up to two days or in the refrigerator for up to one week. To reheat, you can either use an oven or a microwave. When reheating in the oven, arrange the rolls in a baking dish and bake at 350°F for 5 to 7 minutes until warm. For the microwave, arrange the rolls on a microwavable plate and cover them with a slightly damp kitchen towel. Microwave for 30 to 40 seconds until warm, but not piping hot, to prevent the rolls from becoming tough and chewy.
You can also freeze the ube cheese pandesal if you want to store them for longer. To do this, make sure the bread is completely cool, and then place them in a freezer-safe container or bag. They can be stored in the freezer for at least a month. To reheat, simply pop them into a toaster for a few minutes until heated through; there is no need to thaw them first.
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You can use ube powder, fresh ube, or ube halaya
Ube cheese pandesal is a twist on the classic Filipino dinner roll. It is ultra-soft and delicious with a purple yam flavour and a savoury cheese filling. You can use ube powder, fresh ube, or ube halaya to make ube cheese pandesal.
Ube is a purple yam native to the Philippines. It is often confused with Okinawan purple sweet potatoes and taro, but they are different in terms of taste and colour. Ube has a deeper purple-pinkish colour, while taro is almost pale in colour. Ube has a nutty, vanilla taste when cooked, and it pairs well with other tropical flavours like coconut.
If you are using ube powder, you will need to rehydrate it before using it in your recipe. To rehydrate ube powder, place the powder in a medium saucepan and add water. Cook over medium heat, stirring constantly, until the powder absorbs the water and becomes thicker. The rehydrated ube should feel soft and not grainy, and it should taste like mashed ube. You can also add boiling water to the powder and let it sit for at least 20 minutes to rehydrate.
If you are using fresh ube, place one medium purple yam in a saucepan with enough water to cover it. Cook over medium heat until fork-tender. Drain and allow to cool, then peel the yam and mash it with a fork or potato masher until smooth.
If you are using ube halaya, you can use it as a filling for your pandesal or as an ingredient in the dough. Ube halaya is a purple yam jam that can be made from fresh ube roots, frozen ube, or dehydrated powder. It has a nutty, vanilla flavour and is a common ingredient in Filipino desserts.
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Seal the dough properly to prevent the cheese from oozing out during baking
Ube cheese pandesal is a twist on the classic Filipino dinner roll. It is ultra-soft and delicious with a purple yam flavour and a savoury cheese filling.
To prevent cheese from oozing out during baking, you can try the following:
- Avoid rolling the dough too thin or stretching it too much over the cheese filling.
- Use a binder with your cheese filling. For example, if using shredded cheese, toss it in cornstarch or rice flour. This will thicken it and keep it together.
- Use big chunks of cheese.
- Avoid overfilling.
- Seal the edges of the dough by pinching, crimping with a fork, or pressing down with a rolling pin. For an airtight seal, roll the two edges of the dough together to create four layers of dough, then pinch down.
- Use an egg wash (egg yolk, a little milk or water, and a little salt) along the edges that you want to seal.
- If you are making puff pastry, keep a small dish of water nearby, moisten your finger, run it along the edge, and then press the two bits of pastry together with a fork.
- Use a non-stick loaf pan, preferably silicone or silicone-lined, to prevent hot loaves from sticking and tearing during removal.
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Recommended cheeses include cheddar, quick-melt cheese, cream cheese, and brie
Ube cheese pandesal is a twist on the classic Filipino bread roll. It is ultra-soft, fluffy, and loaded with purple yam flavour and a savoury cheese filling. The best cheeses for ube cheese pandesal include cheddar, quick-melt cheese, cream cheese, and brie. These cheeses are recommended due to their ability to melt easily and their complementary flavours.
Cheddar cheese, for example, offers a deeper flavour profile with its sharp and mild varieties. Quick-melt cheese, as the name suggests, is ideal for achieving that desirable melted consistency. Cream cheese brings a creamy texture and a mild, milky flavour. Brie, similar to cream cheese, has a creamy texture and a rich, buttery flavour that pairs well with the ube.
When making ube cheese pandesal, it is important to properly seal in the cheese filling to prevent it from oozing out during baking. One popular method is to flatten a ball of dough, place the cheese in the centre, and then gather and seal the edges. The dough can then be formed back into a ball and coated in breadcrumbs before baking.
The type of cheese used in ube cheese pandesal can be tailored to personal preference and availability. Some recipes suggest using pre-cut mini cheese cubes or cutting blocks of cheese into cubes by hand. The cheese options mentioned above provide a range of flavours and textures that complement the ube filling, ensuring a delicious and indulgent treat.
Ube cheese pandesal has become a popular variation of the traditional Filipino bread roll, and with its soft texture, vibrant purple colour, and creamy cheese filling, it has made a significant impact on modern Filipino culture and the world of baking.
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Frequently asked questions
Ube cheese pandesal is a variation of the traditional Filipino bread roll, pandesal. It is soft, fluffy, and loaded with purple yam flavor and a melty cheese filling.
Any kind of cheese you enjoy can be used. Some common types include cheddar, quick-melt cheese, cream cheese, and brie cheese. For convenience and ease of use, cheese slices are recommended as they melt easily and don't harden when the bread cools down.
The ingredients needed are flour, sugar, salt, warm milk, oil, egg, yeast, ube powder or fresh ube, and cheese.
First, add flour, sugar, and salt to a large bowl and mix to combine. Then, pour in warm milk, oil, and egg, and mix again. Add the yeast and mix, followed by the ube powder or fresh ube, and mix well until well combined. The dough will be sticky, so it is recommended to grease your hands with oil when handling it. Next, knead the dough for 7-10 minutes or until soft and smooth. Form the dough into a ball and let it rise until it doubles in size. Then, divide the dough into equal pieces and flatten each piece. Place a piece of cheese in the center of each flattened dough piece, gather the edges and seal tightly. Finally, roll the shaped dough in breadcrumbs and bake in the oven at 340°F/170°C for 15-20 minutes or until slightly browned.
