Pandan Pandesal with Ube Halaya Filling
User Reviews
4.2
30 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Proof
2 hrs 30 mins
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Total Time
3 hrs 27 mins
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Servings
24 servings
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Calories
166 kcal
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Course
Baked Goods
-
Cuisine
Filipino
Pandan Pandesal with Ube Halaya Filling
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Pandan Ube Pandesal rolls are another unique variety of the classic Filipino bread. Soft, fluffy, and bursting with pandan flavor and purple yam filling, they're a must-try!
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Ingredients
- ¼ cup warm water, 105 F-115 F
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm milk, 105-115 F
- 2 ounces butter,, softened
- 2 eggs, lightly beaten
- ¾ cup sugar
- 1 ½ teaspoons salt
- (about 1 tablespoon) liquid pandan flavor extract
- 4 ¼ cup flour plus ¼ to ½ cup more for kneading
- 1 tablespoon oil, for kneading
- ½ cup breadcrumbs
- 2 cups ube halaya
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Instructions
- In a stand mixer bowl, combine water, yeast, and 1 to 2 teaspoons of the sugar. Allow to sit for about 5 to 10 minutes or until the mixture becomes foamy.
- Add the warm milk, the remaining sugar, the eggs, softened butter, salt, and the pandan flavor. Stir well until incorporated.
- 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 until the dough gathers 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. Scrape the bottom and sides of the bowl of dough.
- 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.
- Shape the kneaded dough into a ball and place in a bowl. Cover with plastic film or clean kitchen towel and 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 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.
- .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 until fully coated and arrange 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 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.
Nutrition Information
Show Details
Calories
166kcal
(8%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
20mg
(7%)
Sodium
191mg
(8%)
Potassium
159mg
(5%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
113IU
(2%)
Vitamin C
2mg
(2%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 191mg | 8% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
30 reviews
Good
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