Ube Cheese Pandesal Recipe (with Ube Halaya & Cream Cheese Filling)
Ube cheese pandesal is one of the most popular Filipino breads today, loved for its soft, fluffy texture and its rich sweet-and-savory flavor combination. In this version, we take the classic pandesal to another level by using a soft, enriched dough with a vibrant ube flavor and a delicious dual filling.
What makes this recipe special is the perfect balance of fillings inside each bun – a combination of ready-made ube halaya (ube jam) and a creamy homemade cheese filling. Every bite delivers a mix of sweet ube richness and smooth, slightly tangy cream cheese, wrapped in a soft, pillowy bread.
This is the kind of homemade pandesal that tastes bakery-quality-soft, fluffy, and perfect for breakfast, snacks, or merienda with coffee or hot chocolate.
Tips for Perfect Ube Cheese Pandesal
- Bloom even instant yeast – Even if using instant yeast, dissolving it in warm water with sugar helps activate it faster and improves dough rise, resulting in softer bread.
- Sticky dough is normal – Do not add too much flour while kneading. A slightly sticky dough is what makes pandesal soft and fluffy.
- Use thick ube halaya only – Since this is used as filling, make sure your ready-made ube halaya is thick. Chill it if needed so it doesn’t leak during baking.
- Do not overfill – Since there are two fillings, use small amounts of ube halaya and cream cheese to prevent bursting.
- Seal properly – Pinch dough edges tightly so no filling escapes while baking.
- Why lemon is used in cream cheese filling – Lemon juice is used to curdle milk because it creates a clean, mild, and slightly tangy flavor compared to vinegar. It produces a smoother, fresher-tasting homemade cream cheese without a strong sour smell. This helps balance the sweetness of the ube halaya.
- Proper kneading is important – Kneading develops gluten, which gives the bread its soft and chewy structure.
- Do not rush proofing – Let the dough double in size for best fluffiness.
Ube Cheese Pandesal Recipe (with Ube Halaya & Cream Cheese Filling)
Ingredients
For the Dough
- 3 ¼ cups all-purpose flour or bread flour
- ½ cup white sugar
- 1 small egg
- 1 cup fresh milk
- 1 tsp salt
- 3 tbsp powdered milk or coffee mate
- 2 tbsp butter or vegetable shortening or combination
- ½ tsp ube flavoring or coloring optional for deeper color
For the Yeast Mixture
- 1 sachet yeast or 2 ½ tsp instant yeast
- 1 tbsp sugar
- ¼ cup warm water
For the Cheese Filling
- 1 liter full cream milk
- 3 tbsp lemon juice
- 1 tbsp sugar
- 1 ½ cups grated cheddar cheese
Filling:
- Ready-made ube halaya ube jam, as needed
- Homemade cream cheese filling as needed
Instructions
Prepare the Yeast Mixture
- In a small bowl, mix yeast, sugar, and warm water. Let it sit for 5–10 minutes until foamy.
Make the Dough
- In a large mixing bowl, combine milk, egg, salt, sugar, and powdered milk. Mix well.
- Add flour gradually and mix until combined.
- Add the yeast mixture and mix again.
- Add butter, shortening, and ube flavoring or coloring. Mix until incorporated.
- Knead the dough until smooth and elastic. The dough will be sticky – this is normal.
- Lightly grease the dough with oil, cover, and let it rise for 1 to 2 hours or until doubled in size.
Make the Cheese Filling
- In a pot, heat full cream milk until boiling.
- Add half of the lemon juice and stir until it starts to curdle.
- Add the remaining lemon juice and continue stirring until curds fully form.
- Turn off heat and let it cool.
- Drain excess liquid.
- Blend or process until smooth.
- Add sugar and grated cheddar cheese. Mix until creamy. Set aside.
Assemble the Pandesal
- Divide dough into 24 equal pieces.
- Flatten each piece into a disk.
- Place a teaspoon of ready-made ube halaya and a teaspoon of cream cheese filling in the center.
- Seal tightly and form into a smooth ball.
- Roll each ball in breadcrumbs.
- Place on a lined baking tray.
- Cover and let rest for 15-20 minutes.
Bake
- Preheat oven to 160°C.
- Bake for 16–18 minutes or until lightly golden.
- Remove from oven and let cool slightly before serving.
Other Cooking Method: Air Fryer
Air Fryer: 150–160°C for 10–12 minutes
Storage Tips
- Room temperature: 1 day (covered)
- Refrigerator: 3–5 days (airtight container)
- Freezer: up to 1 month (wrap individually)
- Reheat in microwave for 20–30 seconds
Frequently Asked Questions
Q: What fillings are inside ube cheese pandesal?
A: A combination of ready-made ube halaya and homemade cream cheese filling.
Q: Do I mix ube halaya into the dough?
A: In this recipe, ube halaya is only used as filling.
Q: Why is lemon used instead of vinegar in the cream cheese?
A: Lemon creates a cleaner, milder, and less sharp-tasting curd compared to vinegar. It also gives a fresher flavor that balances the sweetness of ube halaya.
Q: Can I use vinegar instead of lemon juice?
A: Yes, but vinegar has a stronger taste and may slightly affect the flavor of the cheese filling.
Q: Why is my dough sticky?
A: Sticky dough is normal for soft pandesal. Avoid adding too much flour while kneading.
Q: Why is my pandesal not soft?
A: Possible reasons include over-flouring, under-kneading, or not allowing enough rising time.
Q: Why do you bloom instant yeast?
A: It helps activate the yeast faster, improves dough rise, and creates a softer texture.
Q: Can I freeze ube cheese pandesal?
A: Yes, it freezes well for up to 1 month.
Q: Why does my filling leak?
A: Usually due to overfilling or improper sealing of the dough.
Q: Can I use store-bought cream cheese instead of homemade?
A: Yes, but homemade cream cheese gives a more traditional, slightly tangy flavor.
Watch cooking video here:
Final Note
This ube cheese pandesal recipe delivers bakery-style softness with a rich combination of sweet ube halaya and creamy cheese filling. The result is a soft, fluffy bread with a perfectly balanced flavor that’s ideal for any time of the day.
Take your time with kneading, proofing, and sealing – the result is worth it.
