Pandan Pandesal with Ube Halaya Filling

Another taste variation on our traditional Filipino roll is pandan pandesal. They are as tasty as they are beautiful, with vibrant colours and heaping portions of creamy ube halaya.

The cheese and red velvet variations were a big hit, and I’m so happy to have added not just one but two popular tropical tastes to our traditional Filipino bread! For the best pandesal flavour, this innovative recipe blends a creamy purple yam filling with the earthy flavour and vivid green colour of pandan seasoning.

This tried-and-true pandesal recipe served as the foundation for the dough, and I added Mc Cormick liquid pandan flavouring to add colour, taste, and perfume to the bread. To get the desired hue, feel free to change the amount of pandan extract used.

1 Step-by-step instructions
1 Step 1: Make And Knead The Dough
2 Step 2: Proof, Assemble, And Bake
2 How to serve

Step-by-step instructions

Step 1: Make And Knead The Dough

Warm water, yeast, and one to two tablespoons of sugar should all be put into the bowl of a stand mixer. To make sure the yeast is alive and active, proof it. Make sure the water is between 105 and 115 degrees Fahrenheit since too-hot liquids can kill the yeast.

Wait for the mixture to get thick and frothy, which should take around 5 minutes.
The remaining sugar, eggs, softened butter, salt, and pandan flavouring should all be added together with the heated milk. Mix everything well.

To the basin, add 2 1/4 cups of flour. Start the mixer at low speed with the dough hook connected. Beat just enough to moisten the flour.

As the mixer is going, increase the speed and gradually add the remaining 2 cups of flour to the bowl. The middle of the basin will begin to fill with dough.

The dough should cling to the dough hook and lose most of its stickiness as you continue to knead it. If necessary, scrape any dough that has clung to the bowl’s bottom and sides.

The remaining 1/2 cup of flour can be added gradually if the dough is still too sticky. Continue kneading the dough until it begins to collect in the middle and wipes the edges of the bowl.

Grease your hands and the work surface with a little cooking oil. The dough should be smooth, elastic, and able to stretch thinly after being turned over and kneaded.

Step 2: Proof, Assemble, And Bake

Roll the dough you just kneaded into a ball. Put it in a bowl and wrap it with a piece of plastic wrap or a fresh kitchen towel. Allow it to double in size, or for 1 1/2 hours.

Deflate the dough’s rise gradually. It should be formed into a long log and cut into 24 parts.

Take a piece and press it flat between your palms. Put 1 to 1 1/2 tablespoons of ube halaya in the middle of the dough that has been pressed flat. NEVER overfill.

To cover the ube filling, fold the sides toward the centre and roll the dough into a smooth ball. To seal the end seams, press them together.

Place the pandesal in a single layer, well coated with breadcrumbs, on a baking sheet lined with parchment paper. Repeat with the remaining bits of dough.

Allow the dough to rise for an hour or until puffy in the pan(s) while covering them loosely with plastic wrap or a clean kitchen towel.

Bake for 18 to 22 minutes, or until the top is just beginning to turn golden, in a 350°F oven that has been warmed.

How to serve

Serve pandan pandesal with coffee, tea, or other beverage of choice for breakfast or a noon snack.

Store in an airtight container to maintain freshness longer. They would store it in the refrigerator for up to a week or at room temperature for up to two days.

The bread should be arranged in a baking dish and heated in an oven preheated to 350°F for 5 to 7 minutes.

Place the rolls on a microwave-safe platter, cover with a moist kitchen towel, and reheat in the microwave. To avoid them turning rough and chewy, microwave for 30 to 40 seconds, or just till warm rather than boiling hot.

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