Ube Pandesal with Cheese Recipe

June 24, 2020

Ube Pandesal with Cheese Recipe

Ube Pandesal with Cheese

The folks over at Foxy Folksy have created a simple yet delicious Ube Pandesal recipe that is filled with delicious cheesy goodness.

The recipe calls for use of ube powder, which can be found here (Giron Ube Powder).  As an alternative, ube halaya (ube jam), can be used instead.  Since ube halaya contains sugars/sweetners, you will need to reduce the amount of sugar used.  Use about half a cup to 3/4 cup of ube jam for this recipe.

Before getting started, the ube powder will need to be rehydrated with hot water which will give it a jam like consistency.  

Foxy Folksy has received a lot of comments from their readers about the ube powder mixture becoming watery after the hot water is added. If that happens, Foxy Folksy believes the ube powder used may not have the right starch content and should be used for flavoring only.  They recommend using the original Pandesal recipe and adding the ube powder flavoring to the dough, dissolved in little water.


  • 1/4 cup ube powder
  • 3/4 cup hot water
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoon instant yeast
  • 1 teaspoon salt
  • 6 tablespoons sugar
  • 1 cup warm milk
  • 2 tablespoon vegetable oil - - plus more for greasing
  • 1 medium egg
  • 1 tablespoon liquid ube extract - (optional)
  • 1 block quick melt cheese (165g) - - cut into 12 cubes
  • 4 tablespoons Panko breadcrumbs - - for coating


  1. Place ube powder in a bowl. Pour in hot water and stir until completely rehydrated.
  2. In a large bowl, add flour, sugar, and salt. Mix to combine.
  3. Pour in warm milk and oil and add the egg and mix. Add the yeast and mix again.
  4. Add the rehydrated ube and ube extract (if using) and mix well until well combined. It will be very heavy and sticky. Use your hand greased with oil if you have to or use a stand mixer.
  5. Tip the dough on a flat surface. Rub oil to both hands and knead for 7-10 minutes or until soft and smooth. Do the windowpane test to check. (SEE NOTE )
  6. Form the dough into a ball and lightly coat with oil. Place it back the large bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it almost doubled in size. Depending on how warm it is, could take 30 minutes to an hour or more.
  7. Punch down the dough and divide it into 2 equal parts using a knife or dough slicer. Shape a part into a rectangle and then divide it into 6 equal pieces. Roll each piece into a ball. Repeat the same with the other half.
  8. Flatten a ball and place a cube of cheese at the center. Fold the sides of the dough enclosing the cheese cube inside. Form it again into a ball and roll it in breadcrumbs, completely covering all sides.
  9. Arrange the pieces on a baking sheet living some gaps in between (at least an inch). Leave them to rise for another 30 minutes. While waiting, preheat oven 340° F /170°C. Bake the Ube Pandesal for 20 minutes or until slightly browned. Remove from oven and serve while hot!


NOTE 1: This makes a very sticky dough. To handle it better, grease your hands with oil so the dough will not stick. Do the same to the surface where you will knead.

NOTE 2: The windowpane test is one of the best ways to tell if the dough has been kneaded sufficiently. All you have to do take a small piece of dough, flatten it and slowly stretch it with your thumbs and fingers. If it breaks or tears immediately then it needs more kneading. If it stretches into a thin membrane without breaking where you can see the light through when you hold it up against it, then it's good! 

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