Ube Pandesal

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Just when you thought Pandesal couldn’t get any better! Soft bread in bright purple color with cheese and sprinkled with graham crumbs. An exciting new take on this Filipino breakfast staple!

ube pandesal on baking pan

This new breed of pandesal is making a splash in the Filipino baking scene. Soft bread with its beautiful purple hue and oozing cheese. This has gained popularity late last year but I was holding back to make it.

I was thinking of ways on how to tweak it and be a bit different from other recipes out there. After some tries and endless taste test by my husband, I finally settled on this recipe. Enjoy this Filipino bread roll for breakfast and as a snack.

ube pandesal and ube jam

What is Pandesal

Pan de sal is Spanish for “salt bread”. But it is actually mild in taste with a little touch of sweetness. It is a common bread roll in the Philippines that is usually served at breakfast but can also be eaten at any time of day.

The usual ingredients for this versatile roll are flour, vegetable shortening, yeast, sugar, and salt. It is one of the Filipino bread that you will see on display at local bakeries. Just like pan de coco which I already have a recipe here, it’s a hallmark of a Filipino breakfast!

 How to Make Ube Pandesal

Making cheesy ube pandesal is not far from how you make the regular one. You can follow my pandesal recipe with some minor altercations like adding ube powder flavoring and food color and use the measurements below.

Powdered milk is also removed since I already used ube powder. For the yeast, I used dry activated yeast. You can also use instant yeast that you can directly add to the flour, sugar, and food coloring.

For the cheese filling, I used Vache Qui Rit, it is a blend of cream, milk and aged cheeses. You can use any quick melt cheese depending on what you fancy. Lastly, instead of using bread crumbs to sprinkle the pandesal, I used crushed graham. If you want something different yet delicious, this is for you!

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Tips for Ube Pandesal

  • When making the dough, it shouldn’t be too sticky or too dry. You should be able to mold it just like clay.
  • When using dry active yeast make sure that there are bubbles after adding water, if not discard and make a new one.
  • All ingredients should be at room temperature.

Ube Pandesal

Just when you thought Pandesal couldn't get any better! Soft bread in bright purple color with cheese and sprinkled with graham crumbs. An exciting take on this Filipino breakfast staple!
Prep Time10 mins
Cook Time25 mins
Resting Time1 hr 30 mins
Total Time2 hrs 5 mins
Course: Bread
Cuisine: Filipino
Keyword: ube cheese pandesal, ube pandesal, ube pandesal recipe
Servings: 12 pieces
Author: Mia


  • 333 grams or 2 ¼ cups bread flour
  • 53 grams or ¼ cup light brown sugar or granulated sugar
  • 1 tsp purple food color powdered
  • 4 tbsp powdered ube flavoring
  • 1 tbsp McCormick ube extract
  • 148 ml water warm or warm milk
  • 4 grams yeast
  • 33 grams shortening/ soften butter
  • 5 grams salt
  • 12 slices Vache Qui Rit or any kind of cheese
  • crushed graham or bread crumbs for topping


  • In a small bowl pour the warm water or milk then add the dry active yeast. Let sit for 5 mins to bloom.
  • In a different bowl place the bread flour, light brown sugar, salt, powdered ube flavoring, and food color. Mix until well incorporated.
  • When the yeast mixture is ready pour into the dry ingredients then mix by hand until incorporated. Add the McCormick ube extract then knead for 3 mins until it dough forms.
  • If you're using a stand mixer, attached bowl and use a hook attachment. Start mixer starting from the lowest speed. Increase speed after a minute or so.
  • Add vegetable shortening then knead until the dough become smooth and elastic. (NOTE: do not dust your work surface with flour to avoid making the dough dry and hard).
  • Place the dough into a greased bowl and cover with cling film or clean kitchen towel and let it rest for 1 hour or until it doubles in size.
  • When the dough is double in size, lightly punch it to release air. Cut the dough into small sizes, approx. 50 grams each.
  • Take a piece of dough and form into a ball. Flatten the dough then place the cheese on top of the dough. Seal the edges by gathering the ends and pinching them to seal. Make sure to put the sealed side down at the bottom.
  • Roll the shaped dough in crushed graham and transfer them to a parchment-lined baking sheet. Cover with a kitchen towel and let rest again for 20 mins until double in size. While waiting, preheat oven at 160°c
  • After resting the dough place inside the preheated oven and bake for 20-25 mins.
  • Remove from the oven and let it cool for a couple of minutes. Bon appetit!


Proofing time or resting time depends on location. Warmer areas means faster proofing while colder areas takes more time. It all depends on the humidity.

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  1. Hi, just wondering if u can give me more info about the powdered Ube flavoring? Where can u get it? Brand? Thank you 😊

    1. Author

      Hi Joyce,
      I bought the powdered ube flavoring in Asian store, It’s the one used for making bubble tea. I’ll try to get the Brand for you. If you can’t get your hands on some powdered ube flavoring, you can add more McCormick ube extract by making it 1 1/2 tbsp. Thank you and happy baking!

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