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, it's as delicious as it's pretty!

Everyone loves our ube cheese pandesal and red velvet pandesal varieties, and I am thrilled to incorporate not one but two popular tropical flavors into 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!

Ingredient notes

• Ube halaya- a Filipino dessert made with purple yam, coconut milk, condensed milk, and sugar. You can use bottled purple yam jam available at most Asian supermarkets, or if you're feeling extra diligent, you can try my recipe and make it from scratch!
• Pandan extract- The dough is based on this tried and tested pandesal recipe, and I used Mc Cormick liquid pandan extract to give the bread color, flavor, and aroma.

Filling Variations

• Swap the ube halaya with cream cheese. Just mix powdered sugar with softened cream cheese until smooth and use as filling.
• Replace the ube jam with mango jam for a fruity contrast to the pandan's floral flavor.
• Use young coconut custard to mimic the flavors of buko pandan.
• Substitute sweetened red bean paste for a creamy yet nutty option.

Step-by-step instructions

Making pandan pandesal is a fun and rewarding baking project. The aroma and color combination of soft, fragrant pandan bread filled with creamy purple yam jam is a treat to the senses. Check the photos, steps, and tips on successfully recreating this baked goodie at home. The recipe card below contains the complete list of ingredients and detailed instructions.

Step 1: make, knead, and Proof the dough

• Add warm water, yeast, and 1 to 2 teaspoons of sugar in the stand mixer bowl. Let the mixture stand for about 5 minutes or until thick and foamy. Proofing the yeast is to ensure it's alive and active. Check that the water is at 105 – 115 F, as too hot liquids will kill the yeast.
• Add the warm milk, the remaining sugar, the eggs, softened butter, salt, and the pandan flavoring. Stir everything well. Add 2 ¼ cups of flour to the bowl. With the dough hook attached, run the mixer starting at low speed. Beat until the flour is moistened.
• Increase the speed and gradually add the remaining 2 cups of flour to the bowl with the mixer running. The dough will start to gather in the center of the bowl. Continue to knead until the dough has lost a lot of stickiness and is clinging to the dough hook. If needed, scrape dough sticking on the bottom and sides of the bowl.
• If the dough is still too sticky, gradually add the remaining ½ cup of flour and continue to knead until the dough gathers in the center and cleans the sides of the bowl.
• Lightly grease a working surface and your hands with cooking oil. Turn the dough over and knead it until it is smooth, elastic, and can stretch thinly. Do not oversaturate the dough with oil, which will keep it from rising.
• Perform the Window PaneTest by taking out a small portion of dough and stretching it thinly with your fingers to form a square. The dough should form a translucent film in the center that does not break easily.
• 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 ½ hours or until doubled in size.

Step 2: assemble and bake

• 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 ½ tablespoons of ube halaya in the center of the flattened dough. Do NOT overfill. Fold the edges toward the middle 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, thoroughly coat it, and arrange it in a single layer on a parchment-lined baking pan. Repeat with the rest of the dough portions.
• Cover the pan(s) loosely with plastic film or a clean kitchen towel and allow the dough to rise for 1 hour or until puffy.
• Bake in a preheated 350 F oven to 350 F for about 18 to 22 minutes or until the top is lightly golden.

How to serve

• Serve pandan pandesal for breakfast or midday snacks with coffee, tea, tsokolate, or an iced beverage such as calamansi juice or sago't gulaman.
• To extend freshness, store in an airtight container. They'd keep at room temperature for up to 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 30 to 40 seconds until warm and not piping hot, lest they turn tough and chewy.

I hope you guys make this soon. More pandesal recipes are coming on the blog, but in the meantime, check out this gorgeous kalihim bread for your baking project.