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5 from 3 votes

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 ¾ 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
  • 2 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.
You can add more of the liquid ube flavoring or you can dilute the ube powder into 1 tbsp of milk or water to make a paste-like texture.