Pan de Coco and Pan de Ube

Pan de Coco and Pan de Ube from Pinay In Texas Cooking Corner

For the rolls:

(Yield 18 rolls)

  • 1 envelope Red Star Rapidactive dry yeast
  • ¼ cup warm water
  • ¾ cup plus ½ Tbsp sugar 
  • 4 cups bread flour
  • ¼ Tbsp salt
  • ½ cup butter, softened
  • ½ cup lukewarm milk 
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • about ¾ cup all purpose flour for dusting
  • 1 egg, beaten, 1 tsp water, 1/8 tsp salt beaten together  (for egg wash)

For the Filling:

Coconut (good for 9 rolls)

  • 1 cup freshly grated coconut
  • ½ cup brown sugar
  • ¾ cup water
  • 1 tsp vanilla extract
  • ¼ cup butter


Ube (good for 9 rolls)

  • 1 cup homemade Halayang Ube (For the recipe, click here. You should make the ube ahead of time because it takes long to cook.)


1.  Dissolve yeast and ½ Tbsp sugar in warm water. Let stand for 10 minutes. The mixture should increase in volume if the yeast is active.

2.  In a large bowl, combine bread flour, ¾ cup sugar and salt. Mix well. Add the butter, milk, eggs,  vanilla extract and yeast mixture. Mix until well combined.

3. On a clean surface dusted with flour, knead the mixture into a smooth elastic dough. Shape into a ball and put back in the mixing bowl. Cover the bowl with plastic wrap and let the dough rise for 1 hour or until it almost doubles in size.

4. While waiting for the dough to rise, cook the filling. Place all the ingredients in a saucepan over medium heat. Mix thoroughly and simmer with frequent stirring for 25 minutes or until water is all absorbed. Remove from heat and allow to cool down completely.

5. After rising, transfer the dough onto a lightly floured surface.  Punch the dough, knead again and divide into three for easy rolling. Roll each piece of dough into a log about 2 inches in diameter. Using a dough cutter or a flat knife, cut the log into equal pieces of about 1¼-inch thickness.

6. Using a rolling pin, flatten the dough into a round shape. Place about 1½ Tbsp of filling in the middle of the flattened dough. Gather sides and pinch together to seal. Place the roll  with pinched side down on a parchment paper lined cookie sheet. Repeat the procedure for the rest of the dough.

7. Preheat the oven to 325F. While preheating the oven, cover the tray with a damp cloth to let it rise some more.

8.  Brush the top of each roll with egg wash to give a shiny finish and bake for 20-25 minutes at 350F.

9. Allow to cool down a little before serving.