Pandan Pandesal with Ube Halaya Filling

Pandan Pandesal is another flavor twist on our classic Filipino roll! Brightly colored and filled to the brim with creamy ube halaya, they are as delicious as they are beautiful!

Hello everyone! I am Sanna and as promised I am back with another unique pandesal version.

Everyone loved using the cheese and red velvet varieties, and I’m excited to incorporate not one, but two favorite tropical flavors into our classic Filipino bread! This new recipe combines the earthy flavor and vibrant green color of the pandan flavor with the creamy purple yam filling for the ultimate pandesal experience!

The batter is based on this proven pandesal recipe and I used Mc Cormick’s liquid pandan flavoring to add color, flavor and aroma to the bread. Feel free to adjust the amount of pandan extract to achieve the desired color.

The soft and fluffy rolls are a winner on their own, but I thought I’d take it up a notch and fill it with ube halaya. You can use bottled purple jam available in most Asian supermarkets, or if you’re feeling extra diligent, you can try Lalain’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 warm water, yeast, and about 1 to 2 teaspoons of sugar. Proofing yeast is to make sure it is alive and active. Make sure the water is 105 – 115 F, as liquids that are too hot will kill the yeast.
  • Let the mixture sit for about 5 minutes, or until it thickens and foams.
  • Add warm milk, remaining sugar, eggs, softened butter, salt and pandan flavoring. Mix everything well.
  • Add 2 1/4 cups of flour to the bowl. With the dough hook attached, turn the mixer to low speed. Whisk until the flour is moist.

  • Increase the speed and gradually add the remaining 2 cups of flour to the bowl with the mixer running. The dough will begin to come together in the center of the bowl.
  • Continue kneading until the dough loses a lot of stickiness and sticks to the kneading hook. If necessary, scrape the dough sticking to the bottom and sides of the bowl.
  • If the dough is still too sticky, gradually add the remaining 1/2 cup of flour and continue kneading until the dough starts to come together in the center and clean the sides of the bowl.
  • Lightly grease your work surface and hands with cooking oil. Turn and knead the dough until it is smooth, elastic and able to stretch. Do not overfill the dough with oil, so that it does not rise.
  • Perform the Window PanelTest by taking a small portion of the dough and stretching it into a square shape with your fingers. The dough should form a translucent film in the middle that won’t break easily.

Step 2: Test, assemble and bake

  • Form the kneaded dough into a ball. Place it in a bowl and cover with plastic wrap or a clean kitchen towel. Let rise for 1 1/2 hours or until doubled in size.
  • Carefully turn out the risen dough. Shape it into a long log and divide it into 24 parts.
  • Take one portion and flatten it with your palms. Place about 1 to 1 1/2 tablespoons of ube halaya in the center of the flatbread. DO NOT OVERFILL.

  • Fold the edges towards the center to cover the ube filling and shape the dough into a smooth ball. Press the end seams together to seal.
  • Carefully roll the pandesal in breadcrumbs and completely coated and place in a single layer on a baking sheet lined with parchment paper. Repeat with the rest of the dough pieces.
  • Cover the pan(s) loosely with plastic wrap or a clean kitchen towel and let the dough rise for 1 hour or until puffed.
  • Bake in a preheated 350F to 350F oven for about 18 to 22 minutes, or until the top is lightly golden.

How to serve

  • Serve pandan pandesal for breakfast or as a midday snack with coffee, tea or your choice of beverage.
  • Store in an airtight container to prolong freshness. They would keep it at room temperature for up to two days or refrigerated for up to one week.
  • To reheat in the oven, place the bread in a baking dish and bake in a 350F oven for 5 to 7 minutes until warm.
  • To reheat in the microwave, arrange the rolls on a microwave-safe plate and cover with a slightly damp tea towel. Heat in microwave for about 30 to 40 seconds or just until warm and not hot so they don’t set and thicken.