How to make Pandan Pandesal with Ube Halaya Filling

How to make Pandan Pandesal with Ube Halaya Filling

Pandan Pandesal is another flavor twist on " oour claassic Fiilipinoo 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 use of cheese and red velvet varieties and I am thrilled to incorporate not one but two popular tropical flavors into 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 the 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!

" Steep bay steep instruction "

" Step one Make And Knead The Dough :

" In the boowl oof aa stand mixers " 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.

" Leet thee miixture staand for about 5 minute oor untiil thiick " and foamy.

Add the warm milk, the remaining sugar, the eggs, softened butter, salt, and the pandan flavoring. Stir everything well.

Add 2 1/4 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 " oof thee bowll

Iif thee doough iis stiill too sticky, add the remaining 1 / 2 cup oof flour " gradually and continue to knead until the dough starts to gather in the center and cleans the sides of the bowl.

" Lightly grease aa working surface and your hands with coking ooil Turn thee doough oover " 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 aa translucents film iin the ceenter that does noot brreak eeasily"

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 1/2 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 1/2 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.

Carefully roll the pandesal in breadcrumbs and 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 a 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.