No-oven Ube Pandesal is an upgrade from your regular pandesal, with a cheesy surprise in the middle! Ube pandesals are an aromatic, beautiful purple colored fluffy warm bread, with a gooey cheesy center. This no oven pandesal recipe creates moist buns that will stay soft and pillowy for days.
Where did ‘Ube’ come from?
Ube is sometimes seen as a colorful vanilla substitute, or may just be seen as a hipster trend for some. But this root vegetable blended with a sugary concoction or condensed milk has been in the Filipino cuisine since the beginning. ‘ube’ also known as a purple sweet potato is not to be confused with the taro. Ube has a darker royal purple color in the inside whereas taro has pale white and speckled purple dots. Ube has a sweet and rich starchy taste, while taro has a slightly earthy and nutty taste.
While there are known documentation when Philippines started cooking with this root crop, ube is indigenous in Asia, specifically in the Philippines. In 1613, there were records of a breed of purple yam found in the Cave of Palawan, further indicating it’s use as one of the main crops by Filipinoes during the arrival of the Spanish fleet. Ube has been profiled to be associated to the Philippines and Philippine culture aside from dried mangos; ube specifically ube jam, halaya, makapuno, and cake may be one of the well-known souvenirs to take home
The Rise of the Ube Pandesal
Pandesal, or Filipino Sweet Bread Rolls are a staple breakfast and merienda offering. Found anywhere from your local panaderia, to groceries, and freshly made at home.
Ube pandesal is a light, soft, sweet but savory purple delight that became famous for its vibrant purple color and cheesy surprise. Its been trending for some time now and still hasn’t been forgotten just yet. The humble purple yam or ‘ube’ has been a well known Filipino trademark aside from mangoes, bananas, and other savory dishes. The various creations from ube like ice cream, halaya, jam, cakes, and even cookies to coffee drinks create buzz and usually look appetizing and fun. Ube is an ingredient with unlimited possibilities.
Ube came to the scene early in the Philippines while pandesal has been a stable in every household’s tables for generations. The Ube-Pandesal combination became a hit around the early 2019 can even be seen in Facebook and Intsagram photos shared to this day.
Try this take on a no oven Ube Pandesal recipe!
No oven Ube PandesalCourse: Filipino Recipes, Pastry
A fluffy ball of ube-cheese goodness.
½ cup white sugar
2 teaspoon yeast
1 cup milk
¼ cup oil
1 & ½ tablespoons ube flavoring
4 & ½ cups all purpose flour (extra for kneading)
¼ cup milk powder
1 teaspoon salt
Any cheese for filling
Breadcrumbs for coating
- For the yeast mixture; mix together white sugar, yeast, and milk. Let this settle for 10 minutes. Add the oil, ube flavoring and egg. Mix well and set aside.
- For the dry mixture; mix flour, milk powder, and salt. Mix well then slowly add the yeast mixture. Mix these together till it looks like a shaggy dough.
- On a floured surface, add the shaggy dough and dust this with flour, start kneading. Use a scraper if its to soft to knead. Keep adding flour and kneading till it looks smooth and bounces back with poked.
- Cover this for 1 hour and 30 minutes or till it doubles in size.
- Cut this into 14 to 15 pieces. Or use a weighing scale to made equal pandesals. Stretch the sides of the pandesal and add the cheese in the middle. Tug the sides to the middle and pinch these. Roll into a ball with your hands or on a flat surface to seal. Cover these with breadcrumbs.
- Prepare a pan or plate and place the pandesals. Cover for 1 hour or till it doubles in size.
- In a bigger pan at medium heat, place a rack in the middle and cover for 10 minutes. Place the pan with pandesals and cover for 18 – 20 minutes.
- Take this out and place it on a rack to cool.
- You can add any cheese as a filling.
No oven Ube Pandesal Recipe (tagalog)
- ½ tasa puting asukal
- 2 kutsaritang lebadura
- 1 tasa gatas
- ¼ tasa mantika
- 1 at ½ kutsarang ube flavoring
- 1 itlog
- 4 at ½ tasa harina (sobra para pagmasa)
- ¼ tasa milk powder
- 1 kutsaritang asin
- kahit anong keso pang palaman
- Breadcrumbs pang budbod
- Para sa lebadura na ihahalo; haluin ang puting asukal, lebadura, at gatas. Iwanin ito ng 10 na minuto. Lagyan ng mantika, ube flavoring, at itlog. Haluin ng mabuti at itabi.
- Para sa tulong Ihahalo, haluin ag harina, milk powder, at asin. Idagdag ang kaninang ginawa na lebradurang halo. Haluin ito hangang magmukang makapal ang kuwarta.
- Sa may harinang lugar ilagay ang kuwarta at wisikan ng harina at imasa. Gumamit ng scraper kung kinakailangan. Ulittin ang paglagay ng harina at pag masa hangang kuminis ang kuwarta at bumalik ito sa porma kahit tusukin ito.
- Takpan ng 1 oras at 30 na minute o hangang dumomble ang laki.
- Hiwain ng 14 o 15 na piraso. Pwde ding gumamit ng timbangan para parepareho ang bigat. Hilain ang mga gilid papunta sa gitna para matakpan ang keso, ibilog gamit ng kamay o sa lamesa hangang maselyo. Takpan ng breadcrumbs.
- Maghanda ng plato o kawali at ilgaya ang mga pandesal dito. Takpan ng 1 oras o hangang dumoble ng laki.
- Sa mas malaking kawali na nasa kalan na may katamtamang init, ilugar ang patungan at takpan ng 10 minuto. Pagkatapos ilagay ang pandesal ditto at takpan ng 18 o 20 na mga minute.
- Tangalin sa kawali at ilagay sa patungan para lumamig.