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Ube Cheese Pandesal

These Ube Cheese Pandesal are soft filled with cheddar cheese. They are perfect for breakfast or snacks after work or school.

It is not hard to make your own Ube Cheese Pandesal at home. I am using this recipe for my home business before. I used to sell kakanin and bread to my fellow Filipinas here in Esbjerg.

How to make Ube Cheese Pandesal

If you already tried my Pandesal recipe, then this recipe will be easy peasy for you. Just follow my pandesal recipe, then add ube extract and cheese to make this Ube Cheese Pandesal. If you have ube halaya, you can also add it to your dough.

I used my stand mixer, but you can, of course, knead the dough by hand. For faster and easier kneading, I recommend investing and using a stand mixer with a dough hook.

I used Eden cheese for the cheese filling, which I think is the Philippines’ favorite cheese. If you don’t have Eden cheese, you can use any thick cheese available in your areas. And I suggest you don’t use a quick-melt cheese, believe me, I have been there.

Ube Cheese Pandesal Ingredients

These rolls are made with a few simple ingredients:

What makes my Pandesal good?

There are several reasons why just these Ube Cheese Pandesal Rolls are better than all other rolls.

  1. I do not put more flour in than is necessary. I have taught myself to handle a sticky dough and let it soak in moisture as it swells. When you put so much flour in the dough, the finished result will be dry rolls! Therefore, be patient and put in too little flour to begin with.
  2. I knead my dough for 10 to 15 minutes. The long kneading time activates the flour’s gluten so that the dough raises well and gets a nice and airy bread net inside.
  3. A crispy crust is never the same the next day. Therefore, when the Pandesal rolls come out of the oven, I place a clean kitchen towel on top of them. This is to hold the moisture in the rolls and make the crust soft and delicious. It also makes the Pandesal rolls stay fresh and soft for longer because they are less dry.

Other tips and notes for making Ube Cheese Pandesal

Can you freeze Ube Cheese Pandesal?

Yes, you can freeze this Pandesal. Just thaw them before eating, and you can also microwave them for 30 to 40 seconds.

Storage and leftovers

Keep cooled leftovers in an airtight container for up to 3 days. Reheat in the microwave, oven, or toaster oven.

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you!  You can also follow me on PinterestInstagramFacebook, and YouTube to see what I am getting up to.

You will need:

Procedure (video):

For the dough

  1. In the bowl of a stand mixer, combine flour, sugar, salt, yeast, and baking powder. Mix well by stirring and make a well in the middle.
  2. In a small saucepan, warm your milk (or water) until lukewarm, then add the mixing bowl with the dry ingredients.
  3. In another bowl, beat egg, ube extract, and oil. Briefly mix everything, then add in the mixing bowl with the dry ingredients.
  4. Attach the dough hook to the stand mixer, knead the dough for about 1 minute, and then gradually add the butter. Continue to knead for about 15 minutes, or until the dough is smooth and elastic. The time of kneading varies; therefore, I am always recommending taking the windowpane test. 
  5. My pandesal dough is quite sticky, but please don’t be tempted to add extra flour. Trust me; the dough will be easy to tackle later after its first rise.
  6. While the dough is kneading, greased a large-sized bowl, then set aside.

First rise

  1. When the dough is ready, then transfer the dough to a lightly greased bowl. Cover the bowl with plastic film and let the dough rise in a warm place for 1 hour or until it doubles its size.
  2. Meanwhile, line a baking sheet with parchment paper, prepare a plate with breadcrumbs, and cube the cheese.

Forming or shaping the Ube Cheese Pandesal Dough

  1. If you find the dough sticky, you can grease your hands with oil or butter, then gently deflate the dough. Don’t knead. Divide it into equal-sized, about 46 to 50 grams each. Cover the dough pieces with plastic wrap to prevent drying. I always use a kitchen scale to have almost the same sizes of Pan De Sal dough.
  2. Using your hands, flatten each dough ball into a circle (leaving the center a little bit thicker), then place a cube of cheese in the center. Gather the edges of the dough, sealing the cheese inside. Roll each portion of dough into the breadcrumbs and place them on the baking sheet. Make sure to provide gaps between dough as this will rise later on.

Second rise


  1. Put the tray with the dough in the oven and bake for 12 to 15 minutes, or until the top is brown and the bread sounds hollow.
  2. Turn off the oven and remove the freshly baked pandesal. QUICK TIPS: When the Pandesal rolls come out of the oven, I place a clean kitchen towel on top of them. This is to hold the moisture in the rolls and make the crust soft and delicious.
  3. Share and enjoy!


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