skip to Main Content
Subscribe to receive a free eCookbook! Sign Up!

Ube Pandesal with Cheese

This Easy Ube Pandesal with Cheese filling is made with ube powder. They stay soft, pillowy and moist for days after baking.

Pandesal made with Ube and with cheese filling.

With the rise to the worldwide fame of our humble ube or purple yam, came a lot of new food ideas and creations starring this pretty purple/violet root crop. From ube halaya, ice cream, cakes, cheesecake, and other delicacies, there seems to be no limit as to what you can make with ube.

These days, ube cheese pandesal seems to take the spotlight in the local scene.  A variation of the traditional Filipino breakfast bread, Pandesal.  And why not, we Filipinos love our pandesal, be it for breakfast or afternoon snack. And Ube Pandesal with melty cheese filling is perfect for both.

ingredients for ube pandesal

Ube Powder VS. Fresh Ube

This recipe uses ube powder that is now widely available in baking supply shops or even online. Alternatively, purple yam jam (ube halaya) can also be used. Just reduce the sugar as it usually contains sweetener already. Of course, fresh ube can also be used. It has to be boiled and then mashed. I would say to use about half a cup to 3/4 cup of ube jam for this recipe.

The ube powder is first rehydrated with hot water that will have a consistency similar to ube halaya. This will be added in making the dough. It will create a sticky dough. But because of the high water absorption of the ube powder, the resulting bread will be soft and moist even for several days after it is baked.

I get a lot of comment from others who used ube powder but theirs turned watery when hot water was added instead of absorbing the liquids. I think this is not the real ube powder starch but is used for flavoring only. If this is what you have, then I recommend using our regular Pandesal recipe and just add the ube powder flavor to the dough, dissolved in little water.

Pandesal made with purple yam

Notes on this Ube Pandesal:

  • This makes a very sticky dough.  As you knead the dough the stickiness will lessen. To handle it better instead of adding more flour, grease your hands with oil so the dough will not stick. Do the same to the surface where you will knead.
  • I used instant yeast for this recipe. Using dry active yeast takes longer time for the dough to rise than using instant yeast.
  • If you do not have the time, prepare the dough the night before. You can refrigerate it after kneading or once they are filled and formed. Cover with plastic wrap and store it in the refrigerator overnight. Before using it, allow it to sit at room temperature for about 30 minutes before going on the next step. I recommend using dry-active yeast if you are going this route.
  • I used oil instead of butter for this recipe. Butter gives bread richer flavor but since this is already a flavored bread so I opted for oil which makes it softer and stays soft longer.

Ube Cheese Pandesal

WANT MORE RECIPES? Subscribe to our newsletter and follow us on Facebook, Pinterest and Instagram for all of the latest updates.

Ube Cheese Pandesal
4.98 from 81 votes

Ube Pandesal with Cheese

These Ube Pandesal are not just pretty, they are deliciously soft and pillowy with melty cheese filling. Perfect for breakfast or snack.
Print Rate
Course: Breakfast,Snack
Cuisine: Filipino
Keyword: pandesal,ube cheese pandesal,ube pandesal
Servings: 12 pieces
Calories: 239kcal
Author: Bebs
Prep Time: 30 minutes
Cook Time: 20 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes


  • 1/4 cup ube powder
  • 3/4 cup hot water
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoon instant yeast
  • 1 teaspoon salt
  • 6 tablespoons sugar
  • 1 cup warm milk
  • 2 tablespoon vegetable oil - - plus more for greasing
  • 1 medium egg
  • 1 tablespoon liquid ube extract - (optional)
  • 1 block quick melt cheese (165g) - - cut into 12 cubes
  • 4 tablespoons breadcrumbs - - for coating


  • Place ube powder in a bowl. Pour in hot water and stir until completely rehydrated.
  • In a large bowl, add flour, sugar, and salt. Mix to combine.
  • Pour in warm milk and oil and add the egg and mix. Add the yeast and mix again.
  • Add the rehydrated ube and ube extract (if using) and mix well until well combined. It will be very heavy and sticky. Use your hand greased with oil if you have to or use a stand mixer.
  • Tip the dough on a flat surface. Rub oil to both hands and knead for 7-10 minutes or until soft and smooth. Do the windowpane test to check. (SEE NOTE )
  • Form the dough into a ball and lightly coat with oil. Place it back the large bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it almost doubled in size. Depending on how warm it is, could take 30 minutes to an hour or more.
  • Punch down the dough and divide it into 2 equal parts using a knife or dough slicer. Shape a part into a rectangle and then divide it into 6 equal pieces. Roll each piece into a ball. Repeat the same with the other half.
  • Flatten a ball and place a cube of cheese at the center. Fold the sides of the dough enclosing the cheese cube inside. Form it again into a ball and roll it in breadcrumbs, completely covering all sides.
  • Arrange the pieces on a baking sheet living some gaps in between (at least an inch). Leave them to rise for another 30 minutes. While waiting, preheat oven 340° F /170°C. Bake the Ube Pandesal for 20 minutes or until slightly browned. Remove from oven and serve while hot!



NOTE 1 : This makes a very sticky dough. To handle it better, grease your hands with oil so the dough will not stick. Do the same to the surface where you will knead.
NOTE 2 : The windowpane test is one of the best ways to tell if the dough has been kneaded sufficiently. All you have to do take a small piece of dough, flatten it and slowly stretch it with your thumbs and fingers. If it breaks or tears immediately then it needs more kneading. If it stretches into a thin membrane without breaking where you can see the light through when you hold it up against it, then it's good! 
Nutrition Facts
Ube Pandesal with Cheese
Amount Per Serving
Calories 239 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Cholesterol 32mg11%
Sodium 296mg12%
Potassium 119mg3%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 7g8%
Protein 8g16%
Vitamin A 195IU4%
Vitamin C 0.5mg1%
Calcium 129mg13%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.




Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 659 Comments

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this Recipe

  1. 5 stars
    Hi Bebs,

    What if I don’t have the powder? Can I just use Ube flavouring? If yes, what should be the measurements? Thank you!

    1. You can use our plain pandesal recipe and add the flavoring to the dough. I cannot say how much though because each brand is different, you just have to give it a try and take notes for next time..

  2. Hi

    I am about to try your recipe. I have ube spread, how many measurement should i add to the dough? or should i use it as a filling only with cheese? thanks

  3. Hi thank you so much for this recipe i made it 2 times already first with cheddar and it was good the 2nd was with monterey jack it was so good hahaha thank you my hubby loves them and it doesnt last a day hahaha 😆 may i ask can i make it and put in the ref so i can just bake them when i want to? If yes how many days can i store it in the ref? Thank you

    1. Glad to hear you re loving our recipe. If you like, you can freeze the dough so it can last at least for a month or two. Add another teaspoon of yeast. Knead as usual but shape them after kneading without letting them rise. Shape them as you would the pandesal buns arranged ina tray and then immediately freeze them. Once frozen transfer to a ziploc bag. When you want to bake a batch just remember to thaw them in the fridge overnight and then let them come to room temperature before baking.

  4. Hello there! I love your recipe but I’m curious to know if the dough will be affected if I add a lot or less oil while kneading? Sometimes my dough can’t be workable unless I keep greasing surface and hands. Does it add make a difference whether I grease the surface once or 6x? Like I said I’ve just been greasing surface as needed, sometimes more than others. Thank you in advance.

    1. Hi Vee, if it is only to grease the hands and surface, it should be fine. I find that it actually makes the dough softer and moist.

  5. 5 stars
    hi miss Bebs😍 may i know what kind of ube powder did you use? i’ve been using you’re recipe for the whole quarantine period i just added ube halaya for filling and emit the ube powder since i dont know what brand or kind of ube powder did you use in this recipe. I’ve already made a thousand plus pcs of this pandesal and sold them online and the customers feedback is very much heartwarming💜😍 lately i’ve been using this pandesal recipe of yours but change its flavor to red velvet with creamcheese filling and pandan pandesal with creamy macapuno filling,hope you made them too😍

    1. Hi Christine, yes, these are on my list. As for the ube powder, I am afraid I do not have the package anymore but it actually was repacked by the baking shop where I got it. I will ask next time.

  6. Tried your recipe and it’s really good! Ask ko lang sana yung proportioning nyo po sa 12pc? Like ilang grams without the filling? And how much po kaya pwede ibenta? Would really appreciate your response po, salamat!

    1. Hi Jan, I am sorry but I have not measured/weighted them when I made them but they are really big. As for the price, we do not sell them so I did not do a costing. Perhaps you could make a batch to know how much it cost and how much you can sell it for your business.

  7. Hi! Thanks for the wonderful recipe! Will there be a big difference in flavour if I don't add the Ube extract flavoring? It's a troublesome ingredient to find.

    1. Hi Marvin, the thing is Ube pandesal very rarely taste like ube as ube is rather a very subtle flavor. The extract will help enhance it but will still be good even without, soft and moist for days.

  8. 5 stars
    Thanks for this recipe, I used bread flour, olive oil and cocosugar and still tastes great. The ube powder (CRV purple yum) that we have stayed watery so i would like to ask what is the brand that you used? Thanks

  9. 5 stars
    Hi! I’ve made this recipe twice already, both turned out really great! I used 3/4 cup Good Shepherd ube halaya in both instances and added 1 teaspoon of halaya in each pandesal to make it even better. I really love this recipe. The pandesal stayed super soft and fluffy even on the 4th day. Excited to try your other Filipino bread recipes! Hope you can come up with a fluffy cheese roll recipe similar to the one from Mary Grace. Cheers!

  10. I used the same brand ube as suggested but mine didnt turn purple... and as has small particles of ube... in my dough

    1. Hi! I’ve made your recipe twice already and I want to try making it in smaller serving like 24pcs instead of 12 in your recipe. If I do that should I also cut the baking time and temperature? If yes, please let me know how many mins and what temp. Thanks

      1. Hi Lhynie, I have not tried sourdough with pandesal yet but I have done bread with sourdough before. I am sure it should work.

  11. 5 stars
    I've had this with ube jam and cheese inside. I think I can use this recipe and just add about 1/2 tsp of ube jam with the cheese.

  12. 5 stars
    Tried this as requested by my hubby for father's day and he loved it. Thanks so much. Siksik but soft. The color is pale because I did not put Ube extract. I used the ube halaya which I also cooked using your recipe. Will do the following next time: add ube extract, add halaya filling together with cheese.

      1. 5 stars
        I really love your ube cheese pandesal!! My friend introduced your recipe. Looking forward for more. By the way, what’s the shelf life for this. Thank you.

        1. Hi Brenda, thanks for your lovely comment. I am not sure though how long it can last without spoiling but I know that they lasted soft and moist for at least 4 days stored in a box.

  13. 5 stars
    Hi,thanks for this recipe.I hope it will make out well as i dont have the ube powder..instead,i used sweet potato as i read it can be 3/4cup if im not mistaken..
    I'll like this recipe not too complicated😊..Cross finger for soft and fluffy🙃
    God bless you

    1. Hi Girlie, sweet potato bread should also be good and since it has starch like ube then it should have the same consistency.

  14. 5 stars
    Can you please make pandan or strawberry cheese pandesal using this recipe?

    I am using your recipe and I am selling these online now. Thank you so much! 🙂

  15. I've tried your recipe and it turned out good and really stayed soft after 3 days even without reheating. The only thing is that I used an ube powder flavoring instead of a natural or pure ube powder. I wonder what brand of ube powder did you use and where could I get it? I hope you can share if you don't mind. 😊

    1. Yes Kate, double the ingredients. Refrigerate the other half of the dough while you are working or shaping the first half so it will not rise too fast.

    1. If I use a standing mixer with hook to knesd the dough, will I still have to knead the dough with my hands?

  16. Finally, made Ube Cheese Pandesal using this recipe! It taste good! I have half success because although it tastes good, it was not as soft and fluffy as I thought it would be. I am not sure where I went wrong? Also, good thing I read through the comments here and found that CRV ube powder is just an ube flavoring and not really dehydrated ube powder used here. A lot have said that theirs were really watery. So what I did with mine was just dissolve the powder with very little in water and heat it up in the stove to thicken the mixture.

    1. Hi Apple, yours did not turn out as soft and fluffy because of the absence of the starch from the ube that absorbs a lot of liquid. If you cannot find the correct ube powder then do as you did but replace 4 tablespoons of the APF with potato flour or starch and add a little more water until it is sticky.

  17. ~~Hi Bebs,
    I have frozen ube, what will be the measurement for this? Do I have to make ube halaya first?
    Thanks for the reply. 😊

    1. It would be best to make ube halaya first (we have a recipe here just use the search box) because, honestly, ube itself has really very subtle flavor. But if that is ok with you then just boil the ube and mash.

    1. Hello!

      I don’t have ube powder or extract , but have ube halaya. Do you think it can be made with just this? If so, would it still be 1/4 cup of halaya instead of the powder?

  18. Hi! Sorry overlooked the post regarding the amount of ube halaya to be used. Hehe thanks for this recipe btw!! Im so excited to make ube pandesal this weekend ♥️

  19. 5 stars
    Thanks for this! Made it just now and it was my first time. They tasted so good 😊. Nahirapan ako at first because the dough was too sticky. I had to knead it longer. But still came out ok. I used ube powder plus ube flavoring. Did some variations which made me nervous hehe - used Almond milk and muscovado sugar. Still, I think it was yummy!

    1. Thanks for sharing your experience with this recipe and your version. Yes it is quite sticky but that makes it soft and moist longer.

  20. Hi ! I the frozen ube that comes in a pack, which is basically real tube, would I still need to boil and mash it, or could I just let it thaw out and mash it?

  21. Hi, the ube powder I have stays watery.. Based on your suggestion, better to follow the regular pandesal recipe... Then just add the 1/4 cup ube powder dissolved in little amount of water?
    Or does the measurement change?

  22. Hi Bebs thanks for this recipe. I did it 5 times now. My bread stayed soft longer and the taste is so ube-ish. I used ube halaya and a ube essence. To get the purple color I combined blue and pink liquid food color.

  23. Hi. Can I also use your ube cheese pandesal recipe for a matcha pandesalI'm planning to make? If so, how much matcha powder should I put? I'm thinking since it's totally different from ube powder so measurements have to be adjusted as well. TIA.

    1. Sure but since matcha does not have starch unlike ube it will not absorb as much liquid. Skip the hot water used for hydrating the ube powder in this case.

Back To Top