“Ube” or purple yam is a favorite Filipino ingredient in pastries, desserts, snacks and even main dishes. Ube is a tuber that grows above ground, commonly found in Asian countries. I’ve mentioned in Queen’s Notebook, that the Ube looks like an ordinary potato on the outside, but inside has a light pink, smooth texture.
We used to enjoy the fabulous Filipino UBE PAN DE SAL made by Chef Romy Dorotan at the former “Cendrillon”* in SoHo. Since they closed a few years ago, our family has missed this specially-made pan de sal, so I’ve tried to make the Ube version for our holiday brunches.
I patiently made sure to follow the recipe for Ube Pan de Sal found in “Memories of Philippine Kitchens” by Amy Besa & Romy Dorotan. Once all the ingredients were put together, at the right temperatures required, it was smooth rising from then on. The Ube Pan de Sal dough was so sweet and fragrant as it rose magnificently in the warmest part of my kitchen.
A separate recipe of the Longaniza is in my other blog. Once the Ube Pan de Sal was baked, the sweet ube aroma followed me all around the house. And paired together with the sweet-salty pork Longaniza, it was ultimate “ube” heaven!
UBE PAN DE SAL : Purple Yam Filipino Bread Buns
- From “Memories of Philippine Kitchens” by Amy Besa & Romy Dorotan
- Makes 18-24 rolls
3 cups bread flour, plus additional as needed
½ cup ube (purple yam ) flour (from Asian groceries)
2 envelopes active dry yeast
2 teaspoons salt
¼ cup sugar
4 Tablespoons (1/2 stick) unsalted butter, at room temperature, plus additional for the bowl
½ cup fine dry bread crumbs
- In the bowl of a standing electric mixer fitted with the paddle attachment, combine half of the bread flour and all of the ube flour. Add the yeast, salt, and sugar. Pour in 1 and ½ cups warm water (it should be between 90F and 100F) and mix to form a smooth batter. Blend in the butter.
- Change the mixer attachment to the dough hook. With the hook in motion, add the remaining bread flour, ½ cup at a time, until the dough has worked into a rough mass that easily pulls away from the sides of the bowl.
- Transfer the dough to a large buttered bowl and cover with plastic wrap. Place in a warm, draft-free spot and let rise until doubled in bulk, about 1 hour.
- Punch down to deflate, cover with plastic wrap, and let rise a second time until doubled in bulk, about 30 minutes.
- Punch down once more and cut the dough in half. Working with one half at a time, form about 18 to 24 equal rolls (they should weigh 2 ounces each). Roll the balls in bread crumbs to coat and place on a baking sheet. Cover loosely with a damp kitchen towel and let rise for 30 minutes.
- During the final rise, preheat the oven to 400F. Sprinkle the rolls with more bread crumbs and transfer to the oven. Bake until lightly browned and hard on the bottom, 20 to 25 minutes. Cool on wire racks.
FOR UBE PAN DE SAL SLIDERS:
Slice Ube Pan de Sal in half. Spread a light layer of mayonnaise. Fill with cooked homemade pork Longanizas, tomato slices, lettuce. Serve warm for brunch, “merienda”, the Filipino afternoon snack, or any meal.
*The former Cendrillon in SoHo has already closed. But owners, Amy Besa & Romy Dorotan have opened PURPLE YAM Restaurant in Brooklyn, New York. For great Filipino food, events & menus, find them on Facebook & Twitter.