Ube Yema Pandesal - even its name is already enticing! Imagine having the taste of both yema and ube in one soft goodness.
The possibility of it becoming the new Filipino favorite is already beyond reach. So if you don’t want to miss out, better try it out for yourself right now. Then you can brag to your friends how you achieved cooking the treat too!
Baking can be such a tricky way of cooking. Many people encounter lots of failures related to their attempts in baking. One of the trickiest baking ingredients is yeast. Thus, we should be careful in selecting the ingredients we use to bake bread and such.
Using Active Dry Yeast VS Instant Dry Yeast
I used instant dry yeast for this recipe. Although, its active variation is also acceptable. What we need to consider is how they differentiate from each other. When you decide to use active dry, it should be dissolved in water first before added to the dough mixture. For the instant dry, it can be added immediately as a dry ingredient for the dough. Just be sure to check the ones you use before adding them to your recipe. The slightest difference can make or break your end product, so be careful.
Rising the Dough
Kneading the dough is gonna be hard work. But it can be a nice workout for the arms too, especially when done manually. Of course, there are other ways to do it other than the manual hand-kneading. The use of equipment like a hand mixer and rolling pin are also acceptable. If you prefer doing it manually, that’s okay too! Do it on a comfortable flat surface after sprinkling the area with enough flour. Use the heels of your hands and knead until the dough becomes smooth.
The yema filling is easy to make. They will all be mixed and cooked together over boiling water. The perfect sweetness for the amazing pastry
Try this irresistible ube yema pandesal and be amaze with it's delicious sweet flavor.
Ube Yema Pandesal Recipe
- 4 cups all-purpose flour
- 1/2 cup white sugar
- 2 tsp instant dry yeast
- 1 tsp salt
- 1 cup warm water, or milk
- 1/2 cup vegetable oil
- 1/2 cup ube halaya
- 1 tsp ube flavoring , or more as needed
- 1 egg
- 1 tbsp vanilla extract, optional
- 1 cup graham crackers, crushed
- 150 ml condensed milk
- 2 pcs egg yolk
- 3 tbsp butter
- 1 1/2 tbsp cornstarch, diluted in 1 tbsp water
- 1/2 cup peanut, crushed
- 1/2 cup ube halaya
- In a large bowl, combine the dry ingredients such as flour, instant dry yeast, sugar and salt.
- Add the water, vegetable oil, egg, ube halaya, vanilla extract and ube flavoring. Mix well until well incorporated.
- If you are using an electric stand mixer, mix it for 6 minutes or manually knead for 8-10 minutes until smooth. You may add more flour if you feel it is too sticky.
- Grease a large bowl, transfer the dough, cover with plastic wrap and let it rise for 1 hour to 1 1/2 hour or until the size is doubled.
- While waiting for the dough to rise, prepare the yema filling. Using a heatproof bowl, combine the condensed milk, egg yolks, butter and 1/2 cup crushed peanut. Place the bowl over a pot with simmering water. Make sure the bowl is not touching the water. Add the cornstarch mixture and continusly stir until thickens. Remove from the heat and set aside.
- Once ready, gently "punch" it to release any air bubbles. Divide into 20 equal parts, flatten the dough, spread 1 teaspoon of ube halaya and yema filling in the middle. Roll it into a ball, tuck and seal. Roll each dough with bread crumbs.
- Line baking sheets with parchment paper and arrange the dough with 1/2 inch apart. Cover it with a clean tea towel and let rise for another 30 minutes or an hour. Meanwhile, pre-heat the oven at 180°C.
- Bake at 180°C for 10 - 15 minute until the top is lightly brown. Serve warm or store in an air-tight container at room temperature.