Cheesy Ube Pandesal

Cheesy Ube Pandesal


  • 1 tablespoon instant dry yeast
  • 1 cup fresh milk
  • 1 tablespoon sugar
  • 1 piece egg
  • 1 tablespoon ube flavoring and coloring
  • ½ cup unsalted butter melted
  • 3 – 3 ¼ cups MAYA All-Purpose Flour
  • ½ teaspoon fine salt
  • 1/3 cup ube halaya/ube jam
  • Cream cheese quick melting cheese, Monterey jack cheese, as needed for filling

Cheese Crumb Mixture:

  • ¼ cup grated parmesan cheese
  • ¼ cup grated cheddar cheese
  • ¼ cup bread crumbs
  • ¼ cup powdered milk
  • ¼ cup powdered sugar
  • 2 tablespoons melted butter


  • Dissolve yeast in half of the milk, and then sprinkle with sugar. Set this aside to activate the yeast.
  • In a stand mixer fitted with the dough hook attachment, pour in remaining milk, egg, flavoring and half of the butter. Mix the wet ingredients together.
  • Add in the flour and salt, knead on medium speed for 10-12 minutes. Then add the halaya and the remaining butter and continue kneading for 3-5 minutes or until the dough is smooth and elastic.
  • Shape the dough into a ball. Transfer in a greased bowl. Cover with cheese cloth and Let it ferment for 25-30 minutes.
  • Once the dough doubles in size, punch down the dough. Portion into 40g pieces. Roll into balls. Let it rest for 2-3 minutes.
  • In a bowl, mix all crumb mixture ingredients until well combined. Set aside.
  • Take a piece of dough; flatten in with the palm of your hand. Place cheese slices on the center. Fold the sides to enclose the filling. Pinch seams together.
  • Roll filled dough into cheese crumb mixture.
  • Repeat procedure until all of the dough is consumed.
  • Place in a baking sheet then cover with cheesecloth. Let them proof for 25-30 minutes or until double in size
  • Bake in a preheated 375°F/190°C oven for 15-25 minutes or until desired doneness.
  • Best consumed immediately, or heat in an oven toaster before eating.


Yield: 22-24 pieces
Prep time: 1 hour 30 minutes
Cooking time: 25 minutes

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