Ube Pandesal

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Introduction

If you’ve ever tasted the soft, fluffy magic that is Pandesal, then you already know how irresistible it can be. But, have you ever tried it with a twist—Ube Pandesal? This Filipino classic gets a vibrant makeover with the addition of ube, a purple yam that brings a touch of sweetness and color to the bread. Think soft, warm rolls with a sweet, slightly nutty flavor that’s just perfect for breakfast, snack time, or even as a side to a savory meal.

There’s something truly special about Ube Pandesal. It’s more than just a bread roll—it’s a piece of Filipino culture wrapped up in a delicious dough. Growing up, I remember the smell of fresh, warm Pandesal coming out of the oven in the early morning. My family would gather around, eagerly breaking off a piece to enjoy with butter, jam, or sometimes just on its own. Adding ube to the traditional Pandesal recipe takes that nostalgic experience to a whole new level. The subtle sweetness of ube pairs beautifully with the soft, pillowy texture of the Pandesal. Trust me when I say, once you try this Ube Pandesal, you’ll never go back to the regular kind again.

So, whether you’re familiar with Ube or this is your first encounter, I guarantee that this recipe will become a new family favorite. Plus, it’s surprisingly easy to make—even if you’re new to baking bread. Let’s dive into this recipe, and I promise you’ll be enjoying freshly baked Ube Pandesal in no time.

Why You’ll Love This Recipe

Here’s why I’m so excited to share this Ube Pandesal recipe with you:

• Easy to Make: With simple ingredients you probably already have at home (or can easily find at your local grocery store), you’ll be on your way to making this delicious bread in no time. The dough is easy to work with, and the baking process is foolproof.
• Family-Friendly: Ube Pandesal is perfect for breakfast, as a snack, or even as a lunchbox treat. Kids and adults alike will love the soft, pillowy texture and the sweet, rich flavor of ube.
• Perfectly Sweet: The ube adds a natural sweetness to the dough without making it overly sugary. It’s just the right amount of sweetness to pair with butter, jam, or even your favorite cheese or deli meats.
• A Touch of Nostalgia: If you’re Filipino, or if you’ve ever tasted Pandesal in the Philippines, you know how special this bread is. Adding ube gives it an exciting twist, while still keeping that same comfort food vibe.

Now, I’ll share with you step-by-step how to make these delicious rolls from scratch, complete with all the tips and tricks to ensure you get that perfect texture and flavor every time!

Preparation Time and Servings

• Total Time: 2 hours 30 minutes (includes rising and baking time)
• Servings: This recipe makes about 12 Ube Pandesal rolls.
• Nutrition Facts:
  • Calories per serving: 180
  • Protein: 3g
  • Carbs: 35g
  • Fat: 3g

Ingredients

Here’s what you’ll need to make Ube Pandesal:

• 2 cups all-purpose flour
  • The base of the dough. All-purpose flour gives the Pandesal its soft, light texture. You can substitute with bread flour if you want a slightly chewier result.
• 1/2 cup ube halaya (sweetened ube jam)
  • This is the star of the recipe. Ube halaya brings not just color, but a rich, smooth flavor to the bread. If you can’t find ube halaya, you can use ube extract mixed with sugar, but the halaya gives it a more authentic taste and texture.
• 2 1/4 teaspoons active dry yeast
  • Yeast helps the dough rise, making it light and fluffy. Make sure your yeast is fresh to ensure it activates properly.
• 1/4 cup warm water
  • This is for activating the yeast. It should be warm, not hot—around 110°F—so that it doesn’t kill the yeast.
• 1/4 cup sugar
  • The sugar not only adds sweetness but also helps feed the yeast to activate it. You’ll also add a bit more sugar when rolling the dough for the signature Pandesal sweetness on top.
• 1/2 teaspoon salt
  • Salt balances the sweetness of the ube and enhances the bread’s flavor.
• 1/2 cup warm milk
  • Warm milk helps soften the dough and contributes to its rich texture. You can use dairy-free milk if preferred.
• 1/4 cup unsalted butter, melted
  • Butter makes the Pandesal soft and rich. It gives the dough its soft texture and helps create that golden color.
• 1 large egg
  • Eggs add moisture and richness to the dough.
• 1/2 cup breadcrumbs (for rolling the dough)
  • This gives the Pandesal its signature crispy, golden coating once it’s baked. You can use regular breadcrumbs or Panko for extra crunch.

Step-by-Step Instructions

Now that we have our ingredients, let’s walk through the process of making these soft, fluffy, and colorful Ube Pandesal.

1. Activate the Yeast:
   • Start by dissolving the yeast in the warm water with a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy. If it doesn’t foam, your yeast might be expired, so be sure to check before proceeding.
2. Mix Wet Ingredients:
   • In a large mixing bowl, combine the ube halaya, warm milk, sugar, salt, and melted butter. Mix it together until everything is well combined. Add the egg and mix again until the egg is fully incorporated.
3. Add the Yeast Mixture:
   • Once the yeast has bubbled up, add the yeast mixture to the wet ingredients. Stir everything together.
4. Add the Flour:
   • Gradually add the all-purpose flour to the wet ingredients, stirring with a wooden spoon or spatula. When the dough begins to come together, switch to your hands and knead the dough until it’s smooth and elastic. This will take about 8-10 minutes. Don’t worry if the dough feels a little sticky at first—keep kneading until it forms a ball and pulls away from the sides of the bowl.
5. Let the Dough Rise:
   • Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm area for about 1-1.5 hours, or until it doubles in size. The dough will be soft and slightly tacky.
6. Shape the Pandesal:
   • Once the dough has risen, punch it down gently to release any air bubbles. Turn it out onto a floured surface and divide it into 12 equal pieces. Roll each piece into a ball, being careful not to overwork the dough. Coat each ball lightly in breadcrumbs, making sure it’s well covered.
7. Second Rise:
   • Place the dough balls on a baking sheet lined with parchment paper, making sure they’re close enough together to rise but not touching. Cover with a towel and let them rise for another 30 minutes to 1 hour, or until they’re puffy and nearly doubled in size.
8. Bake the Pandesal:
   • Preheat your oven to 350°F (175°C). Once the dough has risen, bake the rolls for 15-20 minutes, or until the tops are golden brown. Keep an eye on them, as oven temperatures vary.
9. Cool and Serve:
   • Once your Ube Pandesal is done, remove them from the oven and let them cool on a wire rack for a few minutes. Serve warm with butter, jam, or your favorite spread.

How to Serve

• Traditional Way: Serve the Ube Pandesal warm, fresh from the oven, with a generous smear of butter or a dollop of jam. The sweetness of the ube pairs perfectly with the creamy richness of butter.
• For a Fun Twist: Try these rolls with cheese (cheddar or cream cheese work wonders). You can even make sandwiches with ham or turkey bacon.
• For a Dessert Option: Top the Pandesal with a scoop of ice cream, drizzle with honey, or pair with a fresh fruit compote for a fun, dessert-style treat.

Additional Tips

1. Use Fresh Ube Halaya: Freshly made ube halaya will give the best color and flavor, but store-bought works too. Just ensure you drain any excess liquid before adding it to the dough.
2. Don’t Rush the Rising Time: Giving the dough enough time to rise is key to getting that soft, fluffy texture. Be patient and let it rise fully.
3. Breadcrumb Coating: Don’t skip the breadcrumbs! They give Ube Pandesal that crunchy, golden exterior that you know and love.
4. Experiment with Ube Extract: If you can’t find ube halaya, you can use ube extract mixed with a bit of sugar and mashed yam for a similar result.
5. Storage: These Pandesal are best enjoyed fresh, but they can be stored in an airtight container for 2-3 days or frozen for later. Just reheat them for a few minutes in the oven to restore their softness.

Recipe Variations

• Vegan Option: Swap the butter and milk for dairy-free alternatives, and use a flax egg instead of a regular egg.
• Chocolate Ube Pandesal: Add a handful of chocolate chips to the dough for a fun, sweet twist.
• Cheese-Stuffed Ube Pandesal: After shaping the dough balls, flatten them and add a small piece of cheese in the center before rolling it back up.

Serving Suggestions

• Side Dishes: Serve with a warm soup like Sinigang or Chicken Tinola for a hearty Filipino meal.
• Beverages: Pair with a hot cup of Kapeng Barako (Filipino coffee) or a refreshing glass of Calamansi juice for the perfect combo.

Freezing and Storage

• Storing Leftovers: If you have leftover Ube Pandesal, store them in an airtight container at room temperature for up to 3 days.
• Freezing: For long-term storage, freeze the rolls after they’ve cooled completely. Simply place them in a freezer-safe bag and freeze for up to 3 months. Reheat in the oven for 10 minutes at 350°F.

Special Equipment

• Baking Sheet with Parchment Paper: This helps the rolls bake evenly without sticking.
• Wire Rack: To cool the Ube Pandesal once they’re done.

FAQ

1. Can I use instant yeast?
   Yes! Instant yeast can be used, and you don’t need to proof it first. Just add it directly to the flour mixture.
2. What if I can’t find ube halaya?
   You can use mashed ube or ube extract, but ube halaya gives the best flavor and texture for the Pandesal.
3. Can I make this recipe ahead of time?
   Yes! You can prepare the dough the night before, store it in the fridge, and bake the next morning.

Conclusion

I can’t wait for you to try this Ube Pandesal recipe. It’s a special twist on a Filipino classic, and I promise it will quickly become a family favorite. The soft, fluffy texture paired with the sweet, earthy flavor of ube is truly magical. Don’t forget to share your creations—tag me on Instagram, and I’ll be cheering you on every step of the way. Happy baking, and enjoy the deliciousness of Ube Pandesal!