Late last year, a bakery in Cavite had the idea of flavoring pandesal with ube, then stuffing it with cheese. Needless to say, it was ingenious; we’re pretty disappointed we didn’t think of it first.

We immediately tried to make our own, with leftover ube extract and Eden cheese in our pantry. It was glorious, and so we’re sharing our recipe with you.

Ube-be be-be, ube-be be-be with cheese.

We know the thought of making bread from scratch can be intimidating. But trust us, it’s not as hard as you think—that is, if you have a KitchenAid. “But what if I don’t have a KitchenAid?” Well, our chef Kimmie says you’ll need really strong arms.

It’s important to use the best ube extract you can find to really get the flavor in there. And for the cheese, we found that kesong puti matches the profile really well. Alternatively, you can use cream cheese or Quickmelt; whatever floats your boat, really. We put about one tablespoon of cheese in each piece, which actually turned out a bit scant. So feel free to be generous in that department.

Ube Cheese Pandesal

  • Serves: 3-6 people
  • Active time: 1 hr
  • Total time: 3 hrs
  • Difficulty: Medium
  • Special tools: Stand mixer, Dough hook, 9x9-inch square pan


  • 4 cups bread flour
  • 2 tsp. salt
  • ¼ cup sugar
  • 2 tsp. instant yeast
  • ½ cup powdered milk
  • 1 cup water
  • 2 tsp. ube extract
  • ½ cup butter
  • 1 cup white cheese, cut into cubes
  • 2 cups fine breadcrumbs


  1. To make the bread, combine flour, salt, sugar, yeast, and powdered milk into the bowl of a stand mixer fitted with a dough hook.
  2. Start on low speed until dry ingredients are well combined.
  3. Add the water and ube extract, then turn mixer to medium speed and run for 3-5 minutes or until a rough dough forms.
  4. While still on medium speed, add the butter by the tablespoon and continue to work the dough until smooth and elastic, about 15 minutes total.
  5. Remove bowl from mixer and cover in plastic wrap.
  6. Let dough rise for 1 hour or until doubled in size.
  7. Turn dough out onto a floured surface and cut into 12 equal pieces.
  8. Roll each piece into a ball and cover the pieces with plastic wrap.
  9. Working one piece at a time, flatten the ball into a circle and place a piece of white cheese in the center.
  10. Gather the edges of the dough, sealing the cheese inside.
  11. Roll back into a ball the cover in breadcrumbs until well coated.
  12. Transfer to a 9×9 inch square pan lined with parchment and cover with plastic wrap.
  13. Repeat with all remaining pieces of dough.
  14. Once all 12 pieces are stuffed with cheese, cover lined baking sheet with plastic and let dough rise again for 30-40 minutes or until doubled in size.
  15. Preheat oven to 350F.
  16. Bake pan de sal in preheated oven for 25-30 minutes until golden.
  17. Let rest before serving.

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