Ube Cheese Pandesal: Purple Yam Rolls with Melty Cheese
Dan
Filipino bakery | Ube bread | Cheese filling
Ube cheese pandesal is soft, purple, lightly sweet, and filled with salty cheese for the merienda bite that pulls apart beautifully.
Why make it: This version gives ube halaya, extract, and powder notes so home bakers can choose the ube option they can actually find.
Fresh From the Kitchen
These photos show the colors, textures, and serving style to look for when making Ube Cheese Pandesal.
What Is Ube Cheese Pandesal?
Ube cheese pandesal is a modern Filipino bakery roll flavored with purple yam and filled with cheese. It builds on the soft crumb and breadcrumb coating of pandesal.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the ube
Ube halaya gives flavor and moisture. Extract boosts color and aroma, but use a light hand.
For the cheese
Quick-melt cheese is classic, but mild cheddar or mozzarella-style cheese works.
Ube Cheese Pandesal Recipe
This version gives ube halaya, extract, and powder notes so home bakers can choose the ube option they can actually find.
Shopping List
- bread flour
- all-purpose flour
- instant yeast
- milk
- sugar
- ube halaya
- ube extract
- butter
- egg
- salt
- breadcrumbs
- quick-melt cheese
Ingredients
Dough
- 2 cups bread flour
- 1 cup all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1/2 cup warm milk
- 1/3 cup sugar
- 1/2 cup ube halaya
- 1 teaspoon ube extract
- 1 egg
- 4 tablespoons softened butter
- 1 teaspoon salt
Filling and Coating
- 16 small cubes quick-melt cheese or mild cheddar
- 1 cup fine breadcrumbs
For Serving
- Butter, optional
- Hot coffee or tea
Instructions
- Mix warm milk, yeast, sugar, ube halaya, extract, egg, flour, and salt until a dough forms.
- Knead in butter until the dough is smooth and elastic.
- Cover and rise until doubled.
- Divide into 16 pieces, flatten each piece, and tuck a cube of cheese inside.
- Seal tightly, roll in breadcrumbs, and place on a baking sheet.
- Rise again until puffy.
- Bake at 350 F until set and lightly browned, 13 to 16 minutes.
- Cool briefly before serving so the cheese does not burn your mouth.
Tips For The Best Ube Cheese Pandesal
- Seal well: Cheese leaks if the seam is thin or open.
- Do not overdo extract: Too much can taste perfumey.
- Use soft dough: A slightly tacky dough makes a softer roll.
- Reheat gently: A few minutes in a warm oven brings back the soft texture.
How To Serve And Store
Serve warm for merienda. Store at room temperature for 1 day or freeze well wrapped for up to 2 months.
Common Questions
Can I skip ube halaya?
Use ube powder prepared according to the package, but the texture may change.
What cheese works best?
Quick-melt, mild cheddar, or a low-moisture mozzarella-style cheese all work.
Can I make the dough ahead?
Yes. Refrigerate after the first rise, then shape the next day.
Why did the cheese leak?
The dough may not have been sealed tightly around the filling.
Do you like ube cheese pandesal more sweet, more salty, or right in the middle? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino dessert and bakery source research from Panlasang Pinoy, Kawaling Pinoy, The Dusky Kitchen, and Filipino-American dessert sources in the site roadmap.
