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!
Hi everyone! I’m Sanna, and as promised, I am back with another unique pandesal version.
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 dough is based on this tried and tested pandesal recipe, and I used Mc Cormick liquid pandan flavoring to give the bread color, flavor, and aroma. Feel free to adjust the amount of pandan extract to achieve desired color.
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 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 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.
- 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, add the remaining ½ cup of flour gradually and continue to knead until the dough starts to gather 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 as this will keep it from rising.
- Perform the Window PaneTest by taking out a small portion of dough and stretching it out thinly with your fingers to form a square. The dough should form a translucent film in the center that does not break easily.
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 ½ 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 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.
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.
I hope you guys make this soon. They’ll be more pandesal recipes coming on the blog, but in the meantime, check out this gorgeous kalihim bread for your baking project.