If you are looking to elevate your baking game and delight your taste buds with a vibrant twist on a classic Filipino favorite, this Ube Pandesal with Custard Filling Recipe is exactly what you need. Picture soft, fluffy rolls with a gorgeous purple hue, infused with the sweet, earthy flavor of ube, and hiding a luscious, creamy custard filling inside. It’s the perfect combination of comforting and exciting, making every bite a joyful celebration. Whether you’re baking for a family gathering or just craving something special for breakfast, this recipe promises a homemade treat that’s utterly irresistible.
Ingredients You’ll Need
Simple, well-chosen ingredients come together to create the perfect texture, flavor, and color that make this ube pandesal stand out. Each element plays its part in balancing the dough’s tenderness with the richness of the custard filling, so let’s talk about what you’ll need.
- Active dry yeast (1½ teaspoon): Essential for that airy, soft crumb that gives pandesal its classic fluffiness.
- Warm milk (200 grams): Helps activate the yeast and keeps the dough moist.
- Granulated sugar (50 grams + 2 teaspoons): Adds sweetness and feeds the yeast to aid rising.
- Egg yolk (1): Enriches the dough with a golden color and tender crumb.
- All-purpose flour (400 grams for dough, 2 tablespoons for custard): The backbone of the dough and custard thickening agent.
- Unsalted butter (55 grams melted for dough, 40 grams melted for custard): Brings tender richness to both components.
- Salt (1 teaspoon for dough, ¼ teaspoon for custard): Balances the sweetness and enhances flavor.
- Ube extract (1 to 1 tablespoon): For that iconic purple color and signature ube flavor; adjust according to preference.
- Breadcrumbs (60 grams): Classic coating that creates a lovely contrast with the soft dough.
- Milk (215 grams for custard): Smooths and enriches the custard filling.
- Egg yolks (2 for custard): Provide custard its creamy, thick texture.
- Cornstarch (1 tablespoon): Helps achieve a silky, scoopable custard filling.
How to Make Ube Pandesal with Custard Filling Recipe
Step 1: Activate the Yeast
Start by mixing the warm milk, 2 teaspoons of sugar, and active dry yeast in a small bowl. Let it sit for about 5-10 minutes until frothy. This signals that the yeast is alive and ready to work its magic in your dough.
Step 2: Prepare the Dough
In a large mixing bowl, whisk together the remaining sugar, flour, salt, and ube extract. Add the egg yolk, melted butter, and the yeast mixture. Stir everything until it starts coming together then knead on a floured surface or in your mixer until smooth and elastic. A soft, slightly tacky texture is perfect here.
Step 3: First Proofing
Shape the dough into a ball and place it in a lightly buttered bowl. Cover it with a damp cloth or plastic wrap, then leave it somewhere warm for about an hour, until it doubles in size. This proofing is what will give you that airy fluff.
Step 4: Prepare the Custard Filling
While the dough rises, whisk the egg yolks and sugar in a bowl until pale. In a saucepan, combine the milk, melted butter, flour, cornstarch, and salt. Heat this mixture gently, stirring constantly until it thickens. Slowly incorporate the egg mixture, continue stirring, and cook for another minute or two until your custard is thick and smooth. Let it cool before using.
Step 5: Shape and Fill the Pandesal
Punch down the dough and divide it into even portions—usually about 12 pieces. Flatten each dough piece slightly, place a spoonful of custard in the center, and carefully seal it by pinching the edges together. Roll each filled ball in breadcrumbs for that irresistible crumbly crust.
Step 6: Final Proof and Bake
Arrange the filled dough balls on a baking tray lined with parchment paper. Cover and let them rest for another 30 minutes to puff up. Preheat your oven to 350°F (175°C) and bake the pandesal for about 18-20 minutes, or until lightly golden on top. The aroma will fill your kitchen with an inviting, sweet fragrance.
How to Serve Ube Pandesal with Custard Filling Recipe
Garnishes
A simple dusting of powdered sugar over these rolls can add a delicate sweetness and a festive look. For an extra touch, you could brush the top lightly with melted butter while warm to add shine and richness.
Side Dishes
These ube pandesal are wonderful on their own but pair beautifully with a hot cup of coffee or tea, especially in the morning. For an indulgent snack, a scoop of coconut ice cream alongside makes for a tropical treat that complements the custard filling perfectly.
Creative Ways to Present
Slice the pandesal in half and add a spread of toasted coconut flakes or a drizzle of condensed milk for a decadent update. You can also arrange them on a pretty platter with edible flowers or fresh fruit to brighten any gathering.
Make Ahead and Storage
Storing Leftovers
Ube pandesal with custard filling are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to two days without losing much softness.
Freezing
If you want to keep them longer, wrap each pandesal individually in plastic wrap and place them in a zip-top freezer bag. They freeze well for up to 1 month, so you can enjoy your favorite treat whenever the craving hits.
Reheating
To bring your frozen or leftover pandesal back to life, warm them in a preheated oven at 300°F (150°C) for 5 to 10 minutes. This helps crisp the breadcrumb coating while gently heating the custard inside to creamy perfection.
FAQs
Can I substitute fresh ube for ube extract in this recipe?
Yes, you can use cooked and mashed fresh ube, but it may affect the hydration of the dough. Reduce the liquid milk slightly and be prepared for a slightly different texture. The vibrant flavor will be well worth the adjustment.
Is it possible to make this recipe vegan?
To attempt a vegan version, replace dairy milk with plant-based alternatives and substitute butter and egg yolks with vegan-friendly options like coconut oil and flax eggs. The custard filling will require a creative swap, such as using coconut milk and cornstarch-based thickening.
How do I know when the dough has risen enough?
A good rule of thumb is when the dough has doubled in size. You can poke it gently with your finger; if the indentation slowly springs back, it’s ready for the next step.
Can I prepare custard filling in advance?
Absolutely. You can make the custard a day ahead and store it in the refrigerator, covered with plastic wrap pressed directly onto its surface to prevent a skin from forming.
What is the best type of breadcrumbs to use for coating?
Plain, fine breadcrumbs are ideal as they toast nicely and create the familiar slight crunch on the outside. Avoid seasoned or panko varieties for an authentic experience.
Final Thoughts
There is something truly special about biting into a warm, soft ube pandesal filled with creamy custard—each bite bursting with comforting flavor and a touch of adventure thanks to its vibrant color and sweet filling. I hope this Ube Pandesal with Custard Filling Recipe inspires you to create a bakery-worthy treat right at home, sharing the joy of Filipino flavors with your loved ones. Happy baking!
PrintUbe Pandesal with Custard Filling Recipe
This vibrant Ube Pandesal with Custard combines the classic Filipino bread roll enriched with the naturally purple ube flavor and a creamy homemade custard filling. Soft, slightly sweet, and buttery bread rolls are filled with luscious custard, making them a perfect treat for breakfast or merienda (snack time). The recipe involves preparing a yeast dough infused with ube extract, coating it with breadcrumbs, and baking until golden, then filling each roll with a smooth, rich custard made from scratch.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 15 minutes
- Yield: 16 rolls
- Category: Bread
- Method: Baking
- Cuisine: Filipino
Ingredients
Pandesal Dough
- 1½ teaspoons active dry yeast
- 200 grams warm milk
- 50 grams granulated sugar (divided, 2 teaspoons reserved for yeast mix)
- 1 egg yolk
- 400 grams all-purpose flour
- 55 grams unsalted butter, melted
- 1 teaspoon salt
- 1 to 1½ teaspoons ube extract (use 1 tablespoon if making plain ube pandesal)
- 60 grams breadcrumbs
Custard Filling
- 215 grams milk
- 40 grams unsalted butter, melted
- 2 egg yolks
- 50 grams granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
Instructions
- Activate the yeast: In a small bowl, combine the active dry yeast with 2 teaspoons of granulated sugar and warm milk. Stir gently and let sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare the dough: In a large mixing bowl, combine the all-purpose flour, remaining sugar, salt, and ube extract. Add the activated yeast mixture, egg yolk, and melted butter. Mix until the ingredients form a rough dough.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for 6-7 minutes on medium speed.
- First proofing: Place the kneaded dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, or until it doubles in size.
- Prepare the custard filling: While the dough is rising, whisk together egg yolks, sugar, all-purpose flour, cornstarch, and salt in a bowl until smooth. In a saucepan, heat the milk and melted butter over medium heat until warm but not boiling. Slowly pour the milk mixture into the egg mixture, whisking constantly to combine.
- Cook the custard: Return the combined mixture to the saucepan and cook over low to medium heat, stirring continuously until the custard thickens to a pudding-like consistency. Remove from heat and let it cool completely.
- Shape the rolls: Once the dough has doubled in size, punch it down to release air. Divide the dough into 16 equal portions. Flatten each piece, add a spoonful of cooled custard in the center, then seal the dough to encase the filling, shaping it into smooth balls.
- Breadcrumb coating and second proofing: Roll each filled dough ball in breadcrumbs until fully coated. Place the rolls on a baking tray lined with parchment paper, leaving some space between each. Cover and let them rise for another 30-40 minutes until puffy.
- Bake the pandesal: Preheat the oven to 350°F (175°C). Bake the rolls for 18-22 minutes, or until the tops are lightly golden brown. Remove from the oven and transfer to a wire rack to cool slightly before serving.
Notes
- The ube extract quantity can be adjusted according to your preference for color and flavor intensity.
- Ensure the milk used for yeast activation is warm but not hot to prevent killing the yeast.
- Cool the custard completely before enclosing it in the dough to prevent premature cooking or melting of the filling.
- Breadcrumbs on the outside help give a traditional texture and slight crust to the pandesal; use fine fresh breadcrumbs if possible.
- Serve slightly warm to enjoy the creamy custard center at its best.
- Store leftover pandesal in an airtight container; reheat gently to restore softness.
