Ube Salted Egg Pandesal - Recipe (2024)

FAQs

What to eat ube pandesal with? ›

Pandesal is most commonly served warm and can be enjoyed as is, dipped in a morning beverage (coffee, tsokolate (hot chocolate), or milk. It can be enjoyed on its own or with a sweet or savory spread of filling. Ideas include vegan butter, vegan cheese, jam, peanut butter, a chocolate spread, vegan eggs, or vegan meat.

Why is the crust on my pandesal so hard? Your bread should be fluffy on the inside and slightly crusty on the outside, but the crust should not be rock hard. If your crust is too hard, it could be the result of under kneading your bread. Make sure your dough is completely smooth after kneading.

Ube pandesal with cheese stays soft for days after baking. Leftovers can be stored in a tightly covered container at room temperature for up to two days or in the refrigerator for up to one week. To reheat in the oven, arrange the rolls in a baking dish and bake in a 350 F oven for 5 to 7 minutes until warm.

Ways to Enjoy Pandesal

I'm a fan of eating pandesal just smeared with butter, but they're excellent when paired with something salty and meaty, like when they're stuffed with crispy Spam or Filipino-style sautéed corned beef.

Ube tastes mildly sweet (but sweeter than taro and a sweet potato), with a nutty flavor, and is a bit like a vanilla baked good. That's why it's commonly paired with coconut and white chocolate in desserts.

Commercial bread is softer due to the steam process used by bakeries, which is made to keep bread hydrated and fresh.

“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.

Pandesal, also known as Pan de sal (Spanish: pan de sal, lit. "salt bread") is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt.

pandesal. provide gaps between dough as this will rise later on. towels, then refrigerate them overnight. up” 60 minutes before baking.

What is the flavor of ube? ›

What Does Ube Taste Like? The distinct ube flavor is slightly nutty with a hint of vanilla. It has a coconut-like aroma that lends itself well to dessert items. Ube is most often boiled, mashed, and mixed with condensed milk to bring out its sweetness.

Why are ube and Okinawan sweet potatoes both so purple? Their purple coloring actually comes from anthocyanins, powerful antioxidants which help to guard against cardiovascular disease and cancer.

He added that traditional blend pandesal only contains between six to 10 percent sugar, whereas most pandesal blends today contain up to 20 percent, resulting in much higher cost to bakers.

Is Pandesal healthy? HEALTH BENEFITS OF PAN DE SAL: Pan de sal has 4 grams of protein, 25 grams of carbohydrates, 1 gram fiber, and 3 grams of fat. Pandesal also has iron, which is necessary for developing hemoglobin, for carrying oxygen in the blood. This is helpful for people with anemia and pregnant women.

Ube is a naturally low-fat and cholesterol-free food. A single 3.5-ounce serving packs a punch with around 120 calories, 27 grams of carbohydrates (including 4 grams of dietary fiber), and a gram of protein.

Their mild, subtle flavor makes them the ideal canvas for anything from hamburgers to lobster rolls or pulled pork, but they're especially well-matched for the spicy-sweet pork patties in the Tocino Burger.

Most Filipino's I know eat pandesal on its own or dipped in a hot morning beverage (hot chocolate, coffee, etc.). However, you can eat it with practically anything you would with a common western roll. I love it with just plain unsalted butter or with peanut butter + jam.

What truly sets ube ice cream apart is its seamless pairing with other beloved Filipino flavors like macapuno and pinipig. Macapuno, also known as coconut sport, is the soft, chewy flesh of the coconut that enhances the creaminess of the ice cream, adding another layer of flavor complexity.

At this stage, ube halaya can be eaten by itself or added to other recipes to provide ube flavor. This process may sound time-consuming, but the resulting color and flavor demonstrate how rewarding your patience can be when cooking ube-based dishes.