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 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!

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 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.

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 1/2 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 1/2 tablespoons of ube halaya in the center of the flattened dough. Do NOT overfill.

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.

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