Late last year, a bakery in Cavite had the idea of flavoring pandesal with ube, then stuffing it with cheese. Needless to say, it was ingenious; we’re pretty disappointed we didn’t think of it first. We immediately tried to make our own, with leftover ube extract and Eden cheese in our pantry. It was glorious, and so we’re sharing our recipe with you.
We know the thought of making bread from scratch can be intimidating. But trust us, it’s not as hard as you think—that is, if you have a KitchenAid. “But what if I don’t have a KitchenAid?” Well, our chef Kimmie says you’ll need really strong arms.
It’s important to use the best ube extract you can find to really get the flavor in there. And for the cheese, we found that kesong puti matches the profile really well. Alternatively, you can use cream cheese or Quickmelt; whatever floats your boat, really. We put about one tablespoon of cheese in each piece, which actually turned out a bit scant. So feel free to be generous in that department.