Ube Pan de Sal
These Ube Pan de Sal are the familiar Filipino bread buns we love, but with the sweet addition of purple yam. Most Filipinos are familiar with ube, a tuber often used in desserts and kakanins (rice cakes with coconut). The addition of the fragrant yam to pan de sal was superb when our family first tasted it for brunch at Cendrillon restaurant in New York City back in the 90s. Since then, I have tried to recreate the recipe several times, from the Memories of Philippine Kitchens Cookbook by Amy Besa and Romy Dorotan. Makes about 18 to 24 pan de sal rolls.I filled my Ube Pan de Sal with homemade Longanisang Hubad - Skinless Cured Pork Sausages. The recipe is on this blog post.
Prep Time2 hours hrs 30 minutes mins
Cook Time25 minutes mins
Total Time2 hours hrs 55 minutes mins
Course: Breakfast, Brunch, Merienda, Snack
Cuisine: Asian, Filipino
Keyword: Ube Pan de Sal Filipino Bun Purple Yam
Servings: 6 people
Calories: 368kcal
Author: Asian in America - Elizabeth Ann Quirino
- 3 cups bread flour plus additional as needed when kneading
- ½ cup purple yam powder
- 2 envelopes active dry yeast *One envelope contains 2 ¼ teaspoons of yeast
- 2 teaspoons salt
- ¼ cup granulated sugar
- 1 ½ cups lukewarm water
- 4 Tablespoons unsalted butter at room temperature; plus additional for the bowl
- ½ cup regular bread crumbs use unseasoned
Serving: 1g | Calories: 368kcal | Carbohydrates: 61g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 845mg | Potassium: 102mg | Fiber: 3g | Sugar: 9g | Vitamin A: 233IU | Calcium: 28mg | Iron: 1mg