Filipino Ube Pandesal Bread Rolls (Sugar-Free, Paleo)

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Filipino_Ube_Pandesal_bread_rolls (Sugar-Free, Paleo)
Filipino Ube Pandesal Bread Rolls (Sugar-Free, Paleo)

Ube Pandesal bread refers to a type of bread that incorporates ube, which is a purple yam known for its sweet flavor and vibrant color. Ube bread can come in various forms, such as:

  1. Ube Pan de Sal: A Filipino bread roll made with ube (purple yam) that gives it a purple hue and a slightly sweet taste.
  2. Ube Ensaymada: Ensaymada is a Filipino sweet bread topped with butter, sugar, and cheese. Ube ensaymada incorporates ube into the dough, giving it a purple color and a unique flavor.
  3. Ube Pandesal Rolls: Similar to pan de sal, but rolled up with a ube filling or ube-flavored dough.

These variations showcase how versatile ube can be in baking, adding both color and a delightful sweetness to traditional bread recipes.

The carbohydrate content in 1 cup (approximately 132 grams) of cooked ube (purple yam) is roughly 37 grams. This value can vary slightly based on factors such as the specific variety of yam and how it’s prepared (boiled, mashed, etc.), but this is a good estimate for understanding its nutritional content.

Here’s a detailed recipe for a paleo and sugar-free Filipino Ube Pandesal Bread (Purple Yam):

Filipino Ube Pandesal Bread Recipe (Sugar-Free, Paleo)

Prep Time: 30 minutes
Cook Time: 20 minutes
Rising Time: 2 hours
Total Time: 2 hours 50 minutes
Serving Size: Makes about 12-16 pandesal

Filipino Ube Pandesal Bread Rolls Recipe (Sugar-Free, Paleo)
Filipino Ube Pandesal Bread Rolls Recipe (Sugar-Free, Paleo)

Ingredients

For the Ube Filling:
  • 1 cup mashed cooked purple yam (ube)
  • 1/4 cup coconut milk (full-fat)
  • 2 tablespoons sweetener of choice
  • 1/2 teaspoon vanilla extract
  • Purple food coloring (optional, for a deeper color)
For the Pandesal Dough:
  • 1/2 cup warm water
  • 2 teaspoons active dry yeast
  • 1/4 cup coconut sugar (for proofing yeast)
  • 1/2 cup coconut milk (full-fat), lukewarm
  • 1/4 cup coconut oil, melted
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 1 cup blanched almond flour
  • 1 cup coconut flour
  • Additional coconut flour for dusting
For Coating:
  • 1/2 cup blanched almond flour
  • 1/2 cup desiccated coconut (unsweetened)

Instructions

Prepare the Ube Filling:

    • In a bowl, combine the mashed purple yam, coconut milk, powdered erythritol, vanilla extract, and purple food coloring (if using). Mix until smooth and well combined. Set aside.

    Activate the Yeast:

      • In a small bowl, combine warm water, coconut sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy.

      Make the Pandesal Dough:

        • In a large mixing bowl, combine the activated yeast mixture, lukewarm coconut milk, melted coconut oil, eggs, and salt. Mix well.
        • Gradually add almond flour and coconut flour, mixing until a sticky dough forms. Adjust with more coconut flour if needed to achieve a dough that can be handled but is still slightly sticky.

        Knead and Rise:

          • Transfer the dough to a lightly floured surface (use coconut flour for dusting) and knead for about 8-10 minutes until smooth and elastic.
          • Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-1.5 hours or until doubled in size.

          Shape the Pandesal:

            • Punch down the risen dough and divide it into 12-16 equal portions.
            • Flatten each portion into a circle, place a tablespoon of the Ube Filling in the center, and fold the edges to seal, forming a ball. Roll each ball in your hands to smooth.

            Prepare the Coating:

              • In a shallow bowl, combine blanched almond flour and desiccated coconut.

              Coat the Pandesal:

                • Roll each filled dough ball in the almond flour and coconut mixture until evenly coated.
                • Place coated pandesal on a parchment-lined baking sheet, seam side down, leaving space between each for rising.

                Second Rise:

                  • Cover the pandesal with a clean kitchen towel and let them rise again for about 30-45 minutes until puffy.

                  Bake the Pandesal:

                    • Preheat your oven to 350°F (175°C).
                    • Bake the pandesal for 15-20 minutes or until golden brown and cooked through.

                    Cool and Serve:

                    • Remove from the oven and let the pandesal cool on a wire rack before serving.

                    Enjoy your Sugar-Free Paleo Filipino Ube Pandesal Bread!

                      Notes:

                      • Purple Yam (Ube): Ensure the ube used is sugar-free and Paleo-friendly. Fresh or frozen ube can be used, cooked and mashed thoroughly.
                      • Sweetener: Adjust the amount of sweetener to your taste preferences. Erythritol is used here for its low glycemic index and compatibility with Paleo diets.
                      • Texture: The pandesal should be soft and fluffy inside with a slightly crisp exterior due to the coconut and almond flour coating.
                      • Storage: Store any leftover pandesal in an airtight container at room temperature for up to 2-3 days. They can also be frozen and reheated in a toaster oven.

                      These Ube Pandesal bread rolls offer a delightful combination of Filipino flavors with a healthy twist, making them perfect for breakfast or snacks. Enjoy the unique taste of ube in a sugar-free and Paleo-friendly healthy treat!

                      Filipino Ube Pandesal Bread Rolls (Sugar-Free, Paleo)
                      Filipino Ube Pandesal Bread Rolls (Sugar-Free, Paleo)