Ube Cheese Pandesal Bites are my go to answer when someone says they want a sweet and savory snack that feels like a hug. Maybe you have a craving for something warm and cheesy, or you are looking for an easy bake that turns a regular afternoon into a mini celebration. I have been making these little purple pillows for family game nights and they disappear fast. They are simple to pull off, even if you have never baked bread. You get that soft, lightly sweet bread, a creamy cheese center, and a crisp breadcrumb coat. No fancy tools needed, just a bowl, some patience, and a good playlist. 
Ingredients
Before we dive in, here is what you will need for a small batch that makes about 24 bite sized rolls. You can scale it up if you are feeding a crowd. I included a few swaps to keep things flexible. Use what you have and keep the process calm and fun.
- 3/4 cup warm milk, about body temp so it feels cozy to the touch
- 1/4 cup sugar, split in half for yeast and dough
- 2 1/4 teaspoons active dry yeast, the usual packet
- 3 cups all purpose flour, plus a little extra for dusting
- 1 large egg, room temp
- 3 tablespoons unsalted butter, softened
- 1 teaspoon fine salt
- 1 to 2 teaspoons ube extract, or 2 tablespoons ube powder rehydrated with 2 tablespoons warm water
- 1/4 cup ube halaya for the dough for more flavor, optional but lovely
- 6 to 8 ounces cream cheese or mild cheddar, cut into 1/2 inch cubes
- 1/2 cup ube halaya for filling, optional swirl if you like it sweeter
- 1/2 to 3/4 cup fine breadcrumbs for coating
- Neutral oil for greasing the bowl
Quick note on the color. Ube extract gives that bold purple look. Ube powder is more earthy with a gentle hue. Both are great. If you use halaya in the dough and in the center, you get a deeper flavor that plays nicely with the cheese.
Key helps to remember:
Warm milk wakes up the yeast. Soft butter enriches the dough so it bakes up tender. Breadcrumbs bring the classic pandesal texture so do not skip them.
Dough
The dough is friendly and forgiving, which is why I love this recipe for busy days. Here is my step by step, with little tips that make a big difference.
Mix and proof
In a large bowl, stir warm milk with half the sugar until it disappears. Sprinkle in the yeast and let it sit for 5 to 8 minutes, until it looks foamy. If nothing happens, your yeast may be tired. Try again with a fresh packet and slightly warmer milk.
Whisk in the remaining sugar, egg, ube extract or rehydrated ube powder, and the optional ube halaya. Add 2 and 1/2 cups flour, salt, and butter. Mix with a spoon until it looks shaggy and sticky. If it is very wet, sprinkle in the remaining 1/2 cup flour a little at a time. You want a soft dough you can handle without it gluing to your hands.
Knead and rise
Turn the dough onto a floured board and knead for about 7 to 10 minutes. Push with the heel of your hand, fold, turn, and repeat. Aim for smooth and springy. If you poke it, the indent should slowly bounce back. Too sticky, add a dusting of flour. Too stiff, wet your fingers and knead the moisture in.
Shape into a ball and place in a lightly oiled bowl. Cover and let it rise in a warm spot until doubled. This can take 60 to 90 minutes, depending on your kitchen. I sometimes place the bowl in the oven with just the light on for a gentle warm space.
If you love anything ube and want a soft, bakery style feel, check out this helpful guide for texture and color in soft sweet ube pandesal. The same tips work perfectly for Mini Ube Cheese Pandesal Bites.
Filling
Now for the fun center. The creamy cheese against the sweet ube dough is the bite that makes people close their eyes for a second. Both cream cheese and mild cheddar are amazing. Cream cheese melts into a soft center. Cheddar gives a salty pop that balances the sweetness.
Shape and fill
After the first rise, punch down the dough to release extra air. Divide it into about 24 little balls. I like to cut the dough in half, then each half into halves again, and keep halving until I get roughly even pieces. No need for perfection, just try to keep them similar so they bake evenly.
Take one piece, flatten it into a little circle in your palm. Add a small cube of cheese. If you want an extra sweet moment, add a tiny dollop of ube halaya on top of the cheese. Pinch the edges together firmly so nothing leaks, then roll it gently into a ball with the seam down.
Roll each ball in a bowl of fine breadcrumbs to coat. This is what gives that classic pandesal feel on the outside. Nutshell tip. If your kitchen is warm, pop the cheese cubes in the freezer for 10 minutes first. Colder cheese makes filling quicker and less messy.
Repeat with the rest. Line them up on a parchment lined baking sheet, a little space between each.
Baking
Heat the oven to 350 F. While it warms, let the filled balls rest about 20 minutes on the counter. They will puff slightly and the breadcrumb coat will look a bit more settled. If your kitchen is chilly, give them 30 minutes. The second rise is what makes the crumb soft.
Into the oven
Bake for 12 to 15 minutes, until the tops are lightly golden and the bottoms are just kissed with color. The cheese will be melty inside and the ube aroma will fill the kitchen. If you like a tiny bit more color, add another 1 to 2 minutes, but do not overdo it or they will dry out.
Brush the tops with a whisper of melted butter as soon as they come out. It softens the crumb coat and adds that gentle shine. Cool for 5 minutes so the cheese settles, then serve warm. The contrast of warm bread and creamy center is everything.
I made these for a weekend brunch and my kids ate them before I finished brewing the coffee. Soft, not too sweet, and the cheese surprise in the middle was a win. This recipe is going into our regular rotation.
Storage notes that work. Keep leftovers in an airtight container at room temp for up to 2 days. Reheat in a warm oven for 4 to 5 minutes so they come back to life. For freezer prep, place baked and cooled bites in a zip top bag and freeze up to one month. Warm them straight from frozen at 325 F for about 10 minutes.
Serving
Here is how I like to enjoy these little purple cuties. You can keep it simple or dress them up depending on the mood. Either way, Mini Ube Cheese Pandesal Bites shine at breakfast, at snack time, or as a playful dessert at the end of a weeknight meal.
- Dust with a pinch of sugar for a café style vibe.
- Serve with hot coffee, milk tea, or a cold glass of milk for the kids.
- Add a spoon of ube jam on the side for dipping, like a sweet sauce.
- Turn them into a tiny sandwich with sliced ham when you want sweet and savory together.
- Set out a plate of fresh fruit next to them so everyone grabs a fresh bite too.
Planning a full purple breakfast board Make a tray with these, some eggs, and something crispy on the side. If you want another fun idea for morning bites, try these adorable mini ube pancake bites that kids love. I also like to split a few bites and add a thin slice of cheddar to echo the filling for extra cheesy joy.
Party tip. Bake the night before, then reheat at 300 F for 8 minutes on a sheet pan right before guests arrive. The house will smell amazing. Offer honey, extra halaya, and a tiny bowl of flaky salt. That little sprinkle of salt on the open side of a warm bite is magic. And if you want to build a full Filipino style spread, you could add something savory like a quick egg and cheese piece from this easy pandesal breakfast sandwich for balance.
These are snackable, shareable, and totally travel friendly. Pack a few for lunch, or surprise a friend with a warm bundle. Mini Ube Cheese Pandesal Bites have that cozy feel that makes people smile before the first bite.
Common Questions
Can I use instant yeast instead of active dry
Yes. Use the same amount. Skip the proofing step and mix instant yeast right into the flour. The dough may rise a little faster, so keep an eye on it.
What if I do not have ube extract
Use ube powder rehydrated with warm water, or rely on ube halaya for flavor and color. The color will be softer but the taste will still be great.
Which cheese is best
Cream cheese for a soft creamy center. Mild cheddar for a saltier bite. You can even mix the two. Cut the cubes small so they stay inside while baking.
How do I keep the filling from leaking
Pinch seams tight and place the seam side down on the tray. Make sure the second rise is gentle so the dough does not tear.
Can I make the dough ahead
Yes. After the first rise, punch it down, cover tightly, and chill up to 24 hours. Let it warm on the counter for 30 minutes, then fill and bake.
Ready to bake a batch of purple joy
Bread baking does not have to be fussy. With a soft ube dough, a simple cheesy center, and a quick breadcrumb coat, Mini Ube Cheese Pandesal Bites turn out tender, colorful, and ready to share. We covered the right temperature, rise times, easy shaping, and serving ideas so you can bake with confidence. If you want to compare your homemade flavor to a bakery take, taste the classic vibe of Ube pandesal with cheese for inspiration. I hope you bake these soon, snap a photo, and enjoy a warm bite with someone you love. Mini Ube Cheese Pandesal Bites are my anytime treat, and I think they will be yours too.
Mini Ube Cheese Pandesal Bites
Ingredients
Dough Ingredients
- 3/4 cup warm milk about body temp so it feels cozy to the touch
- 1/4 cup sugar split in half for yeast and dough
- 2 1/4 teaspoons active dry yeast the usual packet
- 3 cups all purpose flour plus a little extra for dusting
- 1 large egg room temp
- 3 tablespoons unsalted butter softened
- 1 teaspoon fine salt
- 1 to 2 teaspoons ube extract or 2 tablespoons ube powder rehydrated with 2 tablespoons warm water
- 1/4 cup ube halaya for the dough, optional but lovely
Filling Ingredients
- 6 to 8 ounces cream cheese or mild cheddar cut into 1/2 inch cubes
- 1/2 cup ube halaya for filling, optional swirl if you like it sweeter
Coating Ingredients
- 1/2 to 3/4 cup fine breadcrumbs for coating
- Neutral oil for greasing the bowl
Instructions
Mix and Proof
- In a large bowl, stir warm milk with half the sugar until it disappears.
- Sprinkle in the yeast and let it sit for 5 to 8 minutes until it looks foamy.
- Whisk in the remaining sugar, egg, ube extract or rehydrated ube powder, and optional ube halaya.
- Add 2 and 1/2 cups flour, salt, and butter. Mix with a spoon until it looks shaggy and sticky.
- If it's very wet, sprinkle in the remaining 1/2 cup flour a little at a time until you have a soft dough.
Knead and Rise
- Turn the dough onto a floured board and knead for about 7 to 10 minutes until smooth and springy.
- Shape into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled, about 60 to 90 minutes.
Shape and Fill
- After the first rise, punch down the dough and divide into about 24 pieces.
- Flatten each piece into a circle, add a cheese cube and optional ube halaya, pinch edges together, and roll into a ball.
- Roll each ball in breadcrumbs to coat and place on a parchment lined baking sheet.
Baking
- Preheat oven to 350°F. Let filled balls rest for about 20 minutes while the oven warms.
- Bake for 12 to 15 minutes until tops are lightly golden.
- Brush with melted butter as soon as they come out and cool for 5 minutes before serving.