Ingredients

The following ingredients have 24 Servings
  • 1/4 cup warm water, 105 F-115 F
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup warm milk, 105-115 F
  • 2 ounces butter,, softened
  • 2 eggs, lightly beaten
  • 3/4 cup sugar
  • 1 1/2 teaspoons salt
  • (about 1 tablespoon) liquid pandan flavor extract
  • 4 1/4 cup flour plus 1/4 to 1/2 cup more for kneading
  • 1 tablespoon oil, for kneading
  • 1/2 cup breadcrumbs
  • 2 cups ube halaya

Instruction

  • In a stand mixer bowl, combine water, yeast, and 1 to 2 teaspoons of the sugar. Allow to sit for about 5 to 10 minutes or until the mixture becomes foamy.
  • Add the warm milk, the remaining sugar, the eggs, softened butter, salt, and the pandan flavor. Stir well until incorporated.
  • Add 2 1/4 cups of flour to the bowl. With the dough hook attached, run the mixer starting at low speed. Beat until the flour is moistened.
  • Increase the speed and gradually add the remaining 2 cups of flour to the bowl with the mixer running until the dough gathers in the center of the bowl.
  • Continue to knead until the dough has lost a lot of stickiness and is clinging to the dough hook. Scrape the bottom and sides of the bowl of dough.
  • If the dough is still too sticky, add the remaining 1/2 cup of flour gradually and continue to knead until the dough starts to gather in the center and cleans the sides of the bowl.
  • Lightly grease a working surface and your hands with cooking oil. Turn the dough over and knead it until it is smooth, elastic, and can stretch thinly.
  • Shape the kneaded dough into a ball and place in a bowl. Cover with plastic film or clean kitchen towel and let it rise for 1 1/2 hours, or until doubled in size.
  • Gently deflate the risen dough. Shape it into a long log and divide into 24 pieces.
  • Take one portion and flatten it with your palms. Spoon about 1 to 1 1/2 tablespoons of ube halaya in the center of the flattened dough.
  • .Fold the edges toward the middle to cover the ube filling and shape the dough into a smooth ball. Press the end seams together to seal.
  • Carefully roll the pandesal in breadcrumbs until fully coated and arrange in a single layer on a parchment-lined baking pan. Repeat with the rest of the dough portions.
  • Cover the pan(s) loosely with plastic film or clean kitchen towel and allow the dough to rise for 1 hour or until puffy.
  • Bake in a preheated 350 F oven to 350 F for about 18 to 22 minutes, or until the top is lightly golden.