Mini Ube Cheese Pandesal Bites
Deliciously soft and sweet ube dough filled with creamy cheese, these Mini Ube Cheese Pandesal Bites are perfect for snacking or celebrating any occasion.
Servings: 24 bites
Calories: 120kcal
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.
Notes
Storage: Keep leftovers in an airtight container at room temperature for up to 2 days. Reheat in a warm oven for 4 to 5 minutes. For freezer prep, place baked and cooled bites in a zip-top bag and freeze for up to one month.