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!

Everyone loved the ube cheese and red velvet varieties and that i am thrilled to include 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 last word 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 nice and cozy water, yeast, and about 1 to 2 teaspoons of the sugar. Proofing the yeast is to make sure it’s alive and active. make sure the water is at 105 – 115 F temperature as too hot liquids will kill the yeast.
  • Let the mixture represent about 5 minutes, or until thick and foamy.
  • Add the nice and cozy milk, the remaining sugar, the eggs, softened butter, salt, and therefore 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 collect within the center of the bowl.
  • Continue to knead until the dough has lost tons of stickiness and is clinging to the dough hook. If needed, scrape dough sticking on rock bottom and sides of the bowl.
  • If the dough remains too sticky, add the remaining 1/2 cup of flour gradually and still knead until the dough starts to collect within the center and cleans the edges of the bowl.Lightly
  • until it’s smooth, elastic, and may stretch thinly. don’t oversaturate the dough with oil as this may keep it from rising.
  • Perform the Window PaneTest by removing alittle portion of dough and stretching it out thinly together with your fingers to make a square. The dough should form a translucent film within the center that doesn’t break easily.

Step 2: Proof, Assemble, And Bake

  • Shape the kneaded dough into a ball. Place it during a bowl and canopy with 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 an extended log and divide it into 24 pieces.
  • Take one portion and flatten it together with your palms. Spoon about 1 to 1 1/2 tablespoons of ube halaya within the center of the flattened dough. don’t overfill.
  • Fold the sides toward the center to hide the ube filling and shape the dough into a smooth ball. Press the top seams together to seal.

  • Carefully roll the pandesal in breadcrumbs and fully coated and arrange during a single layer on a parchment-lined baking pan. Repeat with the remainder of the dough portions.
  • Cover the pan(s) loosely with film or clean kitchen towel and permit the dough to rise for 1 hour or until puffy.
  • Bake during a preheated 350 F oven to 350 F for about 18 to 22 minutes, or until the highest 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 temperature for up two days or within the refrigerator for up to at least one week.
  • To reheat within the oven, arrange the bread during a baking dish and bake during a 350 F oven for five to 7 minutes until warm.
  • To reheat within the microwave, arrange the rolls on a microwavable plate and canopy with a rather damp kitchen towel. Microwave for about 30 to 40 seconds or simply until warm and not piping hot lest they turn tough and chewy.

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