Ube Pandesal: Best Cheeses To Pair With The Purple Yam Bread

Ube cheese pandesal is a twist on the traditional Filipino bread roll, combining the sweet flavour of purple yam with a savoury cheese filling. The cheese is typically cut into squares or cubes, with some recipes recommending white cheese, Eden cheese, cheddar cheese, or Velveeta cheese.

How to make ube pandesal dough

Ube pandesal is a variation of the traditional Filipino breakfast bread, pandesal, infused with the unique and vibrant flavours of purple yam or ube. This guide will take you through the steps to make the ube pandesal dough.

Ingredients

You will need the following ingredients to make the dough:

• Warm water (around 110F) or lukewarm milk
• Active dry yeast or instant yeast
• Sugar
• Salt
• Oil (canola or vegetable)
• Ube extract or ube halaya (mashed purple yam)
• All-purpose flour or bread flour
• Breadcrumbs

Method

• Proof yeast: Mix sugar and yeast in a cup or small bowl with warm water or lukewarm milk and wait until it becomes frothy and bubbly (usually takes about 10 minutes).
• Prepare dough: In a large bowl, combine sugar, salt, oil, ube extract, yeast mixture and flour. Add the flour gradually, about ½ cup at a time, until the dough starts sticking together in a ball.
• First rise: Transfer the dough into 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 can take about 2 hours.
• Shape and fill: Turn the dough onto a lightly floured surface and knead it slightly. You can now shape the dough and fill it with cheese, ube jam, or both.

Now you are ready to bake your ube pandesal!

How to prepare the cheese filling

The cheese filling for ube pandesal is typically made with cheddar cheese, cut into cubes or squares. You can also use Eden cheese, cream cheese, or Velveeta cheese. The cheese is placed in the centre of the dough, which is then enclosed and formed into a ball. Here is a step-by-step guide:

• Cut the cheese into cubes or squares. The size of the cheese pieces can vary, but they should be small enough to fit inside the dough.
• Flatten a ball of dough and place a piece of cheese in the centre.
• Bring the sides of the dough up and over the cheese, enclosing it completely.
• Pinch the dough to seal the cheese inside.
• Shape the dough into a ball again, making sure the cheese is securely enclosed.
• Repeat this process for each portion of dough and cheese.

Note: It is important to use a cheese that melts well and has a good flavour. Experiment with different types of cheese to find the one that suits your taste preferences.

How to assemble the pandesal

To assemble the ube pandesal, you will need to prepare the dough, cut and roll it into balls, add the cheese filling, and coat with breadcrumbs before baking. Here is a step-by-step guide:

Preparing the Dough:

• In a large bowl, mix together the dry ingredients: flour, sugar, and salt.
• Pour in the wet ingredients: warm milk, oil, egg, and ube extract (if using). Mix until well combined.
• If using active dry yeast, proof the yeast by mixing it with warm water and a pinch of sugar. Let it sit for 5-10 minutes until foamy before adding to the rest of the ingredients.
• For instant yeast, add it directly to the wet ingredients and mix well.
• Knead the dough on a floured surface until it becomes smooth and elastic. This can take about 7-13 minutes. You can use a stand mixer with a dough hook attachment or knead by hand.
• Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a kitchen towel and let it rise in a warm place until it doubles in size. This can take about 1-2 hours.

Assembling and Baking:

• Once the dough has risen, punch it down and divide it into equal portions. The number of portions will depend on the size of your pandesal. For smaller pandesal, you can divide the dough into 20-22 portions, and for larger ones, you can divide it into 12 portions.
• Flatten each portion of dough and add a cube of cheese in the center. You can use quick-melt cheese, cheddar cheese, or Eden cheese.
• Seal the dough around the cheese and shape it back into a ball.
• Roll the dough balls in breadcrumbs to coat them completely.
• Arrange the dough balls on a baking sheet, leaving some gaps between them. Cover with a moist towel and let them rise again for about 30 minutes.
• Preheat your oven to 340-350°F (170-180°C).
• Bake the pandesal for about 14-20 minutes, or until slightly browned.
• Remove from the oven and serve warm.

Note: The dough for ube pandesal can be quite sticky due to the ube powder or extract. To handle it more easily, grease your hands and the surface with oil instead of adding more flour.

How to bake the pandesal

Ingredients

Firstly, gather your ingredients. The quantities listed here are based on the recipes provided. Please note that different recipes may vary.

• Warm water (around 110°F or 43°C)
• Active dry yeast or instant yeast
• Granulated sugar
• Salt
• Lukewarm milk (110°F or 43°C)
• Oil (canola or vegetable) or butter
• Ube extract or ube halaya (mashed purple yam) or ube powder
• All-purpose flour or bread flour
• Breadcrumbs
• Cheese (such as cheddar, Eden, or Velveeta)

Optional Ingredients

• Egg
• Vanilla essence

Instructions

• Proof the yeast: Mix sugar and yeast in a cup or small bowl with warm water. Wait until the mixture becomes bubbly, which usually takes about 10 minutes. If there are no changes after this time, discard and start again.
• Prepare the dough: In a large bowl, combine sugar, salt, oil or butter, ube extract or ube halaya, yeast mixture, and flour. Add the flour gradually, about half a cup at a time, until the dough starts to come together in a ball. You can use a stand mixer with a dough hook attachment or knead the dough by hand on a floured surface until it becomes smooth and elastic.
• First rise: Transfer the dough to an oiled bowl and cover it with a damp cloth or plastic wrap. Place it in a warm, dry place and let it rise until it doubles in size, which typically takes about 2 hours.
• Shape and fill: Turn the dough onto a lightly floured surface and knead it slightly. Divide the dough into portions (the number of portions depends on the size of your desired pandesal). Flatten each piece of dough slightly and place your desired filling in the middle. You can fill it with cheese, ube jam, or both. To seal the filling, fold the dough over the filling, pinching the edges like a dumpling, and then shape it into a ball.
• Second rise: Cover a baking pan with plastic wrap or a damp cloth and let the shaped dough rise for another hour.
• Bake: Preheat your oven to 350-375°F (170-180°C). Sprinkle breadcrumbs on top of the pandesal and bake for 15-20 minutes or until the bread springs back when gently pressed.

Tips

• If you are using ube powder, rehydrate it with hot water to a consistency similar to ube halaya before adding it to the dough.
• The dough will be sticky, so grease your hands and the surface with oil to handle it more easily.
• To ensure even-sized pandesal, weigh the dough and divide it by the number of portions you want.
• To prevent the filling from oozing out, make sure to seal the dough properly by folding and pinching it closed.
• For a stronger ube flavour, you can fill the bread with ube halaya or ube jam, or use ube butter to spread on the baked pandesal.
• You can freeze the pandesal and reheat it in the oven or microwave to enjoy freshly baked ube pandesal anytime.

How to store and reheat the pandesal

Storing and reheating pandesal is important to ensure that it stays soft, fluffy, and delicious. Here's a guide to help you keep your ube pandesal fresh and tasty:

Storing Pandesal:

• Room Temperature: You can store pandesal in an airtight container at room temperature for up to two days. This method is suitable for short-term storage, keeping the bread fresh and soft for a couple of days.
• Refrigerator: For longer storage, place the pandesal in an airtight container and store it in the refrigerator. It will stay fresh for up to one week. This method helps slow down the staling process and prevents the growth of bacteria.
• Freezer: If you want to store pandesal for an even longer period, you can freeze it. Wrap the pandesal tightly in plastic wrap or place it in an airtight container before putting it in the freezer. Frozen pandesal can last for several months.

Reheating Pandesal:

• Oven: Preheat your oven to 350° F /170°C. Place the pandesal on a baking sheet and heat it for 5-7 minutes until warm. This method is ideal as it reheats the bread evenly and helps restore its soft texture.
• Microwave: If you're in a hurry, you can use a microwave to reheat the pandesal briefly. Place the pandesal on a microwavable plate and cover it with a slightly damp kitchen towel. Microwave for a few seconds until warm. However, microwaving can sometimes dry out the bread, so be careful not to overdo it.
• Toaster or Frying Pan: You can also toast the pandesal in a toaster or frying pan, especially if you're making French toast or a grilled cheese sandwich. Toasting gives the bread a crispy texture while warming it up.
• Oven with Water: If you want to make your pandesal taste like it's freshly baked, preheat your oven to 375° F /190°C. Lightly brush water on the crust of the pandesal, then place it in the oven and bake for 2-5 minutes. This method helps add moisture back into the bread, making it soft and tasty.

Remember, when reheating, it's always best to use lower temperatures and shorter heating times to avoid drying out your pandesal. Enjoy your ube pandesal!

Frequently asked questions