Pandan Pandesal with Ube Halaya Filling

Pandan Pandesal are another flavor twist on our classic Filipino roll! Brightly colored and filled to the brim with creamy ube halaya, they’re as delicious as they are pretty!

Hi everyone! I’m Sanna, and as promised, I am back with another unique pandesal version.

Everyone loved the ube cheese and red velvet varieties and I am thrilled to incorporate not one but two popular tropical flavors to our classic Filipino bread! This new recipe combines the earthy taste and vibrant green color of pandan flavoring with a creamy purple yam filling for the ultimate pandesal experience!

The dough is based on this tried and tested pandesal recipe, and I used Mc Cormick liquid pandan flavoring to give the bread color, flavor, and aroma. Feel free to adjust the amount of pandan extract to achieve desired color.

The soft and fluffy rolls are winners by themselves, but I thought I’ll take them up another notch by filling them with ube halaya. You can use bottled purple yam jam, which is available at most Asian supermarkets, or if you’re feeling extra diligent, you can make try Lalaine’s recipe and make it from scratch!

Step by step instructions

Step 1: make and knead the dough

• In the bowl of a stand mixer, add the warm water, yeast, and about 1 to 2 teaspoons of the sugar. Proofing the yeast is to ensure it’s alive and active. Check that the water is at 105 – 115 F temperature as too hot liquids will kill the yeast.
• Let the mixture stand for about 5 minutes, or until thick and foamy.
• Add the warm milk, the remaining sugar, the eggs, softened butter, salt, and the pandan flavoring. Stir everything well.
• Add 2 1/4 cups of flour to the bowl. With the dough hook attached, run the mixer starting at low speed. Beat until the flour is moistened.

• Increase the speed and gradually add the remaining 2 cups of flour to the bowl with the mixer running. The dough will start to gather in the center of the bowl.
• Continue to knead until the dough has lost a lot of stickiness and is clinging to the dough hook. If needed, scrape dough sticking on the bottom and sides of the bowl.
• If the dough is still too sticky, add the remaining 1/2 cup of flour gradually and continue to knead until the dough starts to gather in the center and cleans the sides of the bowl.
• Lightly grease a working surface and your hands with cooking oil. Turn the dough over and knead it until it is smooth, elastic, and can stretch thinly. Do not oversaturate the dough with oil as this will keep it from rising.
• Perform the Window PaneTest by taking out a small portion of dough and stretching it out thinly with your fingers to form a square. The dough should form a translucent film in the center that does not break easily.

Step 2: proof, assemble, and bake

• Shape the kneaded dough into a ball. Place it in a bowl and cover with plastic film or clean kitchen towel. Let it rise for 1 1/2 hours, or until doubled in size.
• Gently deflate the risen dough. Shape it into a long log and divide it into 24 pieces.
• Take one portion and flatten it with your palms. Spoon about 1 to 1 1/2 tablespoons of ube halaya in the center of the flattened dough. Do NOT overfill.
• Fold the edges toward the middle to cover the ube filling and shape the dough into a smooth ball. Press the end seams together to seal.

• Carefully roll the pandesal in breadcrumbs and fully coated and arrange in a single layer on a parchment-lined baking pan. Repeat with the rest of the dough portions.
• Cover the pan(s) loosely with plastic film or clean kitchen towel and allow the dough to rise for 1 hour or until puffy.
• Bake in a preheated 350 F oven to 350 F for about 18 to 22 minutes, or until the top is lightly golden.

How to serve

• Serve pandan pandesal for breakfast or midday snack with coffee, tea, or choice of beverage.
• To extend freshness, store in an airtight container. They’d keep at room temperature for up two days or in the refrigerator for up to one week.
• To reheat in the oven, arrange the bread in a baking dish and bake in a 350 F oven for 5 to 7 minutes until warm.
• To reheat in the microwave, arrange the rolls on a microwavable plate and cover with a slightly damp kitchen towel. Microwave for about 30 to 40 seconds or just until warm and not piping hot lest they turn tough and chewy.

I hope you guys make this soon. They’ll be more pandesal recipes coming on the blog, but in the meantime, check out this gorgeous kalihim bread for your baking project.

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4.12 from 9 votes

Pandan Pandesal with Ube Halaya Filling

Pandan Ube Pandesal rolls are another unique variety of the classic Filipino bread. Soft, fluffy, and bursting with pandan flavor and purple yam filling, they're a must-try!

Prep Time30 mins

Cook Time22 mins

Proof2 hrs 30 mins

Total Time3 hrs 27 mins

Course: Baked Goods

Cuisine: Filipino

Keyword: pandan pandesal

Servings: 24 servings

Calories: 166kcal

Author: Sanna Talavera

Ingredients

• 1/4 cup warm water, 105 F-115 F1/4 cup warm water, 105 F-115 F
• 1 packet (2 1/4 teaspoons) active dry yeast1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm milk, 105-115 F1 cup warm milk, 105-115 F
• 2 ounces butter,, softened2 ounces butter,, softened
• 2 eggs, lightly beaten2 eggs, lightly beaten
• 3/4 cup sugar3/4 cup sugar
• 1 1/2 teaspoons salt1 1/2 teaspoons salt
• (about 1 tablespoon) liquid pandan flavor extract (about 1 tablespoon) liquid pandan flavor extract
• 4 1/4 cup flour plus 1/4 to 1/2 cup more for kneading4 1/4 cup flour plus 1/4 to 1/2 cup more for kneading
• 1 tablespoon oil, for kneading1 tablespoon oil, for kneading
• 1/2 cup breadcrumbs1/2 cup breadcrumbs
• 2 cups ube halaya2 cups ube halaya

US Customary - Metric

Instructions

• In a stand mixer bowl, combine water, yeast, and 1 to 2 teaspoons of the sugar. Allow to sit for about 5 to 10 minutes or until the mixture becomes foamy.
  In a stand mixer bowl, combine water, yeast, and 1 to 2 teaspoons of the sugar. Allow to sit for about 5 to 10 minutes or until the mixture becomes foamy.
• Add the warm milk, the remaining sugar, the eggs, softened butter, salt, and the pandan flavor. Stir well until incorporated.
  Add the warm milk, the remaining sugar, the eggs, softened butter, salt, and the pandan flavor. Stir well until incorporated.
• Add 2 1/4 cups of flour to the bowl. With the dough hook attached, run the mixer starting at low speed. Beat until the flour is moistened.
  Add 2 1/4 cups of flour to the bowl. With the dough hook attached, run the mixer starting at low speed. Beat until the flour is moistened.
• Increase the speed and gradually add the remaining 2 cups of flour to the bowl with the mixer running until the dough gathers in the center of the bowl.
  Increase the speed and gradually add the remaining 2 cups of flour to the bowl with the mixer running until the dough gathers in the center of the bowl.
• Continue to knead until the dough has lost a lot of stickiness and is clinging to the dough hook. Scrape the bottom and sides of the bowl of dough.
  Continue to knead until the dough has lost a lot of stickiness and is clinging to the dough hook. Scrape the bottom and sides of the bowl of dough.
• If the dough is still too sticky, add the remaining 1/2 cup of flour gradually and continue to knead until the dough starts to gather in the center and cleans the sides of the bowl.
  If the dough is still too sticky, add the remaining 1/2 cup of flour gradually and continue to knead until the dough starts to gather in the center and cleans the sides of the bowl.
• Lightly grease a working surface and your hands with cooking oil. Turn the dough over and knead it until it is smooth, elastic, and can stretch thinly.
  Lightly grease a working surface and your hands with cooking oil. Turn the dough over and knead it until it is smooth, elastic, and can stretch thinly.
• Shape the kneaded dough into a ball and place in a bowl. Cover with plastic film or clean kitchen towel and let it rise for 1 1/2 hours, or until doubled in size.
  Shape the kneaded dough into a ball and place in a bowl. Cover with plastic film or clean kitchen towel and let it rise for 1 1/2 hours, or until doubled in size.
• Gently deflate the risen dough. Shape it into a long log and divide into 24 pieces.
  Gently deflate the risen dough. Shape it into a long log and divide into 24 pieces.
• Take one portion and flatten it with your palms. Spoon about 1 to 1 1/2 tablespoons of ube halaya in the center of the flattened dough.
  Take one portion and flatten it with your palms. Spoon about 1 to 1 1/2 tablespoons of ube halaya in the center of the flattened dough.
• .Fold the edges toward the middle to cover the ube filling and shape the dough into a smooth ball. Press the end seams together to seal.
  .Fold the edges toward the middle to cover the ube filling and shape the dough into a smooth ball. Press the end seams together to seal.
• Carefully roll the pandesal in breadcrumbs until fully coated and arrange in a single layer on a parchment-lined baking pan. Repeat with the rest of the dough portions.
  Carefully roll the pandesal in breadcrumbs until fully coated and arrange in a single layer on a parchment-lined baking pan. Repeat with the rest of the dough portions.
• Cover the pan(s) loosely with plastic film or clean kitchen towel and allow the dough to rise for 1 hour or until puffy.
  Cover the pan(s) loosely with plastic film or clean kitchen towel and allow the dough to rise for 1 hour or until puffy.
• Bake in a preheated 350 F oven to 350 F for about 18 to 22 minutes, or until the top is lightly golden.
  Bake in a preheated 350 F oven to 350 F for about 18 to 22 minutes, or until the top is lightly golden.

Video

Nutrition

Calories: 166kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 191mg | Potassium: 159mg | Fiber: 2g | Sugar: 7g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg

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