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Home » Recipe Index » Bread and Baked Goods » Pandan Pandesal with Ube Halaya Filling

Pandan Pandesal with Ube Halaya Filling

Published: Jul 29, 2020 · Modified: Jul 30, 2020 by Sanna Talavera · This post may contain affiliate links

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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!

Pandan Pandesal with Ube Halaya Filling on a white plate
Pandan Pandesal with Ube Halaya Filling

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!

baked pandesal with pandan flavor on a parchment-lined baking sheet

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

proofing the yeast and mixing the liquids for dough in a stand mixer

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 ¼ cups of flour to the bowl. With the dough hook attached, run the mixer starting at low speed. Beat until the flour is moistened.

kneading the pandan pandesal dough with a dough hook in a stand mixer

  • 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 ½ 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.

proofing the dough and assembling the pandesal with ube halaya filling

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 ½ 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 ½ 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.

rolling pandan pandesal with ube halaya filling in breadcrumbs and placing on a parchment-lined baking sheet

  • 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.

Pandan Pandesal with Ube Halaya Filling on a baking sheet

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.

Pandan Pandesal with Ube Halaya Filling on a white plate
Print Recipe Leave a Comment
4.2 from 10 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
Servings: 24 servings
Calories: 166kcal
Author: Lalaine Manalo

Ingredients

  • ¼ cup warm water, 105 F-115 F
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 cup warm milk, 105-115 F
  • 2 ounces butter,, softened
  • 2 eggs, lightly beaten
  • ¾ cup sugar
  • 1 ½ teaspoons salt
  • (about 1 tablespoon) liquid pandan flavor extract
  • 4 ¼ cup flour plus ¼ to ½ cup more for kneading
  • 1 tablespoon oil, for kneading
  • ½ cup breadcrumbs
  • 2 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.
  • Add the warm milk, the remaining sugar, the eggs, softened butter, salt, and the pandan flavor. Stir well until incorporated.
  • Add 2 ¼ 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.
  • 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 ½ 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.
  • 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 ½ hours, or until doubled in size.
  • 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 ½ 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.
  • 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.
  • 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
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Reader Interactions

Comments

  1. Tin Sebastian says

    September 25, 2020 at 7:33 am

    Mccormick na buko pandan po ba yung kulay green na liquid. Ksi yung pandan flavor na mccormick wala pong kulay yung liquid. I wanted to try this 😊 thank you

    Reply
    • Lalaine Manalo says

      October 16, 2020 at 9:58 am

      Opo, yung ang brand na ginamit ko 🙂

      Reply
  2. Cecilia Abrigo says

    September 19, 2020 at 6:06 am

    Can i not put the ube filling? Just plain pandesal?

    Reply
    • Lalaine Manalo says

      October 16, 2020 at 9:57 am

      Yes, you can skip the filling 🙂

      Reply
  3. Ma. Elaine Solomon says

    September 16, 2020 at 8:21 pm

    Hi Mam,

    Can I use cheese instead of Ube Halaya?

    Thank you!

    Reply
    • Lalaine Manalo says

      October 16, 2020 at 9:57 am

      Yes, you can 🙂

      Reply
  4. Dely Juani says

    August 11, 2020 at 2:38 pm

    Where are the exact measurements of your ingredients?

    Reply
    • Lalaine Manalo says

      August 19, 2020 at 12:25 pm

      The exact measurements are in the recipe card. Just scroll down to the bottom of the post 🙂

      Reply
  5. Julie says

    August 09, 2020 at 2:03 pm

    Hi!ask ko po kelangan po ba kumulo ung water for the yeast po?

    Reply
    • Lalaine Manalo says

      August 19, 2020 at 12:26 pm

      Hindi po kumulo. Just lukewarm water kung hindi mamatay ang yeast pag sobrang init ang tubig. Maligamgam lang na tubig.

      Reply
  6. Jesa V.Perolino says

    August 09, 2020 at 8:55 am

    5 stars
    Wow love it

    Reply
    • Lalaine Manalo says

      August 19, 2020 at 12:26 pm

      Thank you!

      Reply
  7. Glowee Fernandez says

    August 09, 2020 at 12:32 am

    Hi! Great recipes! I’m new to baking and recently bought a mixer but I tend to have epic fail dough.😅 May I know how much time do you usually knead the dough in the mixer with the appropriate speed?

    Reply
    • Lalaine Manalo says

      October 16, 2020 at 10:00 am

      Like in manual kneading, the best way to check is to do the windowpane test. Take a piece of dough and hold it between your thumb and first two fingers. Gently spread your fingers and thumbs apart, stretching the dough into a thin translucent membrane. If it stretches without breaking, then your dough is ready to rise.

      Reply
  8. Jane Voelker says

    August 07, 2020 at 10:36 am

    Hello there,
    Question what's ube halaya?

    Reply
    • Lalaine Manalo says

      August 07, 2020 at 1:21 pm

      It's a type of jam made of purple yam, butter, condensed milk, and coconut milk 🙂 You can buy it at Asian supermarkets in bottles.

      Reply
  9. Mags Victorino says

    August 03, 2020 at 4:18 am

    Wow. I need to try this. Can I request please try matcha flavor and what do you think would be a good filling for it.

    Reply
    • Lalaine Manalo says

      August 03, 2020 at 1:38 pm

      I have a matcha flavor I am posting right now 🙂

      Reply
  10. Cielo says

    July 30, 2020 at 11:15 pm

    I have tried pandan pandesal with macapuno filling and with yema filling. I have yet to try this one!

    Reply
    • Lalaine Manalo says

      August 01, 2020 at 8:40 pm

      Macapuno sounds delicious!

      Reply
  11. Mary ann says

    July 30, 2020 at 10:22 am

    5 stars
    Lahat NG putahe ay napaka sarap at madaling sundan.. Salamat sa pag share 😊😊😊

    Reply
    • Lalaine Manalo says

      July 30, 2020 at 11:44 am

      Thank you po sa pagtangkilik 🙂

      Reply
  12. Rose Carnate Baysa says

    July 30, 2020 at 2:10 am

    5 stars
    wow! so great!! I love baking too and
    I like your ube pandan pandesal.❤w How I wish could create my own version out of this recipe...In time when I already have my own baking tools.Thanks for sharing😘😓

    Reply
    • Lalaine Manalo says

      July 30, 2020 at 11:45 am

      Enjoy!

      Reply

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