![]() ![]() ![]() ![]() Ube has more prominent flavors of vanilla and nuttiness, which makes this root vegetable mostly suitable only for sweet recipes. Ube, as a matter of fact, has a much sweeter flavor when compared to taro. The balance of the sweetness in taro is such that it works well in both sweet and savory recipes. However, the overall flavor of taro is mildly sweet. Larger varieties of taro tend to have a nuttier flavor, whereas smaller ones have a milder flavor. Usually with taro, the flavor largely depends on the size of the root vegetable. Though I have mentioned in a section later what the exact differences are between taro and ube, let me give you a brief idea just about the differences in their flavors. Moreover, taro also has purple or lilac speckles in its interior, making it even more confusing for some to figure out the difference. As they are both root vegetables and have a starchy texture, many manufacturers sell taro with added color, in the name of ube. Taro and ube are quite often confused with each other. Purple sweet potatoes have a dry texture once cooked, as compared to ube which can be a little moist. Moreover, when we compare the textures of the two, there are certain differences there too. So yes, ube does have hints of vanilla in its flavor, however, it does not have an exact same flavor as that of vanilla and has certain other complex flavors too. Ube has many complex flavors all wrapped into one, like hints of pistachio and white chocolate. However, the flavor is not an exact match with the flavor of vanilla. The flavor of ube is often described as having subtle hints of vanilla with an undertone nutty flavor. Well, I’d just say it’s better to know what to expect out of the unexpected! Same is the case with ube, when we talk about many of its complex flavors and compare it with vanilla. However, most of you may be wondering if the flavor is an exact match to that of vanilla. Quite often, the flavor of ube is said to have subtle hints of vanilla by many. Moreover, the starch of ube breaks down really well, and that is what usually brings out the vanilla flavor that ube is linked with. Butter gives bread richer flavor but since this is already a flavored bread so I opted for oil which makes it softer and stays soft longer.Usually, a larger ube has a sweeter flavor than a smaller one. I used oil instead of butter for this recipe.I recommend using dry-active yeast if you are going this route. Before using it, allow it to sit at room temperature for about 30 minutes before going on the next step. ![]() Cover with plastic wrap and store it in the refrigerator overnight. You can refrigerate it after kneading or once they are filled and formed. If you do not have the time, prepare the dough the night before.Using dry active yeast takes longer time for the dough to rise than using instant yeast. Do the same to the surface where you will knead. As you knead the dough the stickiness will lessen. To handle it better instead of adding more flour, grease your hands with oil so the dough will not stick. If this is what you have, then I recommend using our regular Pandesal recipe and just add the ube powder flavor to the dough, dissolved in little water. I think this is not the real ube powder starch but is used for flavoring only. I get a lot of comment from others who used ube powder but theirs turned watery when hot water was added instead of absorbing the liquids. But because of the high water absorption of the ube powder, the resulting bread will be soft and moist even for several days after it is baked. The ube powder is first rehydrated with hot water that will have a consistency similar to ube halaya. It has to be boiled and then mashed. I would say to use about half a cup to ¾ cup of ube jam for this recipe. Just reduce the sugar as it usually contains sweetener already. Alternatively, purple yam jam ( ube halaya) can also be used. This recipe uses ube powder that is now widely available in baking supply shops or even online. And Ube Pandesal with melty cheese filling is perfect for both. And why not, we Filipinos love our pandesal, be it for breakfast or afternoon snack. A variation of the traditional Filipino breakfast bread, Pandesal. These days, ube cheese pandesal seems to take the spotlight in the local scene. From ube halaya, ice cream, cakes, cheesecake, and other delicacies, there seems to be no limit as to what you can make with ube. With the rise to the worldwide fame of our humble ube or purple yam, came a lot of new food ideas and creations starring this pretty purple/violet root crop. They stay soft, pillowy and moist for days after baking. This Easy Ube Pandesal with Cheese filling is made with ube powder. ![]()
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