Ube Buchi is a delicious and easy-to-make dessert made with ube halaya, glutinous rice flour, and coated with sesame seeds for a nutty and crunchy outer texture. With just a few ingredients, you can make this popular Filipino dessert that you can enjoy anytime of the day.
I often order ube buchi when I go to Filipino Restaurants here in the States. At my favorite Chinese Butte, they have a very similar dessert which has sweet mung bean fillings which is always my favorite when I eat there.
Today, I wanted to make my homemade ube buchi with my Ube Halaya which is super simple. It is also inexpensive, it costs me less than $5 for a batch of ube buchi that I could share with my friends and family.
Do you want more yummy ube recipes? You should try my Ube Maja Blanca, Ube Puto, Ube Pandesal, Ube Brownies, Ube Crinkles, and Ube Cookies.
Jump to:
Ingredients
- Glutinous Rice Flour - For the best result, you should use glutinous rice flour only. Do not use any other flour because we want to achieve a sticky rice texture. You can find it in Asian Stores or online retailers.
- Sugar - Granulated sugar adds sweetness which all desserts need.
- Hot Water - Warm water helps the glutinous rice to achieve that sticky rice texture we aim for our sticky rice balls. If you use room-temperature water, you may not achieve the best texture.
- Ube Halaya - If you haven't made my Ube Halaya yet, what are you waiting for? You can also use store-bought ube halaya for convenience.
- Sesame Seeds - It gives buchi a nutty and crunchy texture. This is accessible in Asian Stores and online retailers.
How To Make Ube Buchi
Make the dough
This simple dough is formed by mixing glutinous rice flour, sugar, and hot water until a pliable consistency is achieved. If you have enough time, let the dough rest for 20 minutes. The dough is then divided into small portions, each of which is flattened and filled with a spoonful of ube halaya before being sealed and rolled into balls.
Next is coating the filled balls in sesame seeds, which not only adds a nutty flavor but also creates a crispy exterior when fried.
Frying the Rice Balls
In a frying pan, heat enough cooking oil to deep fry the buchi. The cooking temperature should be around 350F. Fry them in batches and do not overcrowd your pan. You need to flip the buchi so you won't burn the outer layer. Deep fry the buchi until light golden brown. They are ready when they start floating on the top.
Lay a paper towel on a plate and place the cooked buchi to absorb the excess oil. When it is cool, the buchi is ready to serve!
Storage
Store your leftover buchi in a container with a lid in the refrigerator. When ready to consume, you can microwave them for 30 seconds to 1 minute or until warm thoroughly.
More Recipes
Let's Stay Connected
Follow me on social media accounts such as Instagram, Facebook, Pinterest, and YouTube! I would love to connect with you and be friends!
If you like this recipe, please give me a 5-star review and comment below this post. If you have any questions, write them down below in the comment section. I truly appreciate you.
Ube Buchi
Equipment
Ingredients
- 1½ cups glutinous rice flour
- ¾ cup hot water
- ⅓ cup granulated sugar
- 1 cup ube halaya for filling
- cooking oil for frying
Instructions
- Combine sugar, glutinous rice flour, and hot water, and mix everything to combine. Knead until it forms a dough.
- Rest the Buchi dough for 20 minutes.
- Dust a clean and flat surface with flour.
- Roll the buchi dough into a log. Cut dough into 16 pieces, then form it into a ball and set aside.
- Flatten a ball of dough and make a hollow in the center. Fill it with Ube Halaya and seal the dough then roll again to form a ball. Repeat the process until all the dough is filled with ube halaya.
- Dip all the ube buchi balls with sesame seeds
- Heat enough cooking oil over medium heat. Fry buchi balls in batches, do not overcrowd the pan. Flip after 2 minutes to prevent them from burning. They will expand as they cook with a light golden brown and crunchy exterior.
- Transfer to a plate with paper to absorb excess oil. Enjoy!
Mary
I normally don’t care for sesame balls but I love these because of the Ube! Yum !