Best Ube Buchi Recipe

This delightful Ube Buchi is a Filipino delicacy that combines the chewy goodness of glutinous rice with vibrant purple ube filling, all coated in toasty sesame seeds. The contrast between the crisp exterior and the soft, sweet interior creates an irresistible treat that’s surprisingly simple to make at home. Perfect for sharing with friends or adding a unique touch to your dessert table!

Why You’ll Love This Recipe

• Unique Flavor Profile: The combination of nutty sesame seeds and sweet ube halaya creates a flavor experience you won’t find in everyday desserts.
• Impressive Results: These little purple-filled gems look professionally made but require no special skills—just some simple rolling and shaping.
• Versatile Treat: Perfect for snacking, dessert, or as part of a Filipino-inspired spread when entertaining guests.
• Customizable: Once you master the basic technique, you can experiment with different fillings to create your own signature buchi.

this Recipe

Ingredients You’ll Need

• Glutinous Rice Flour: The foundation of the chewy exterior—this special flour (also called sweet rice flour) gives buchi its distinctive bouncy texture. Don’t substitute with regular rice flour or wheat flour.
• Water: Helps form the dough and dissolve the sugar for the perfect consistency.
• Granulated Sugar: Sweetens the dough and creates a syrup that helps bind everything together.
• Sesame Seeds: Creates that iconic crunchy coating that toasts beautifully during frying. They add a nutty flavor that perfectly complements the sweet filling.
• Ube Halaya: The star of the show! This purple yam jam provides the vibrant color and unique sweet flavor that makes these buchi special. You can use homemade or store-bought.
• Vegetable Oil: For deep frying—choose a neutral oil with a high smoke point like canola or peanut oil.

Variations

Different Fillings

Try these alternatives to ube halaya for a tasty twist:

• Red bean paste (anko) for a Japanese-inspired version
• Nutella for chocolate lovers
• Peanut butter for a savory-sweet combination
• Mango jam for a tropical flavor

Coating Options

• Black sesame seeds for a striking appearance
• Crushed peanuts for extra crunch
• Coconut flakes for a tropical twist
• A mix of white and black sesame seeds for visual interest

Shape Variations

• Make mini buchi bites for party platters
• Create oval shapes instead of rounds
• Form flat discs for faster cooking

How to Make Ube Buchi

Step 1: Prepare the Sweet Syrup

In a medium saucepan, combine water and sugar. Bring to a gentle boil over medium-high heat, stirring occasionally until the sugar completely dissolves. Remove from heat immediately—this will be used to bind your dough.

Step 2: Create the Dough

Place glutinous rice flour in a large mixing bowl and create a well in the center. Gradually pour half of the hot sugar syrup into the well while mixing with a wooden spoon. The dough should be soft and pliable but not sticky. If it feels too dry, add more syrup bit by bit. Allow the dough to rest for 15 minutes under a damp cloth to fully hydrate.

Step 3: Form and Fill the Buchi

Divide the dough into 1-ounce portions (about the size of a golf ball) and roll each piece between your palms until smooth. Make an indentation in each ball with your thumb, add approximately ¼ teaspoon of ube halaya, then carefully pinch the edges to seal. Roll again between your palms to ensure the filling is completely enclosed.

Step 4: Coat with Sesame Seeds

Pour sesame seeds onto a plate. Lightly moisten each filled ball by dipping in water, then roll in sesame seeds until thoroughly coated. Press gently to help the seeds adhere.

Step 5: Fry to Golden Perfection

Heat oil in a deep pot to 325°F (160°C)—use a thermometer for accuracy. Carefully lower several buchi balls into the hot oil, being careful not to overcrowd. Fry for 5-7 minutes, turning occasionally with a slotted spoon, until they float and turn golden brown. The slow cooking ensures they’re cooked through without burning.

Step 6: Drain and Serve

Transfer the fried buchi to a wire rack lined with paper towels to drain excess oil. Allow to cool slightly before serving—the filling will be very hot initially!

Pro Tips for Making the Recipe

• Test the Oil Temperature: If you don’t have a thermometer, drop a small piece of dough into the oil—it should bubble gently and rise to the surface without browning too quickly.
• Keep Your Hands Slightly Damp: This prevents the glutinous rice dough from sticking to your fingers during shaping.
• Watch for Cracks: If your dough balls develop cracks, they’re likely too dry. Add a few drops of the sugar syrup and knead again.
• Consistent Sizing: Use a small ice cream scoop or tablespoon measure for uniform dough portions, ensuring even cooking.
• Double Coating: For extra-crunchy buchi, dip in water and roll in sesame seeds twice.

How to Serve

Perfect Pairings

• Serve with hot jasmine tea or cold milk for a traditional experience
• Add a scoop of vanilla ice cream for a delightful temperature contrast
• Include as part of a Filipino dessert platter with bibingka and puto

Presentation Ideas

• Dust with powdered sugar for a festive look
• Arrange on a bamboo steamer for authentic Asian presentation
• Drizzle with condensed milk for extra sweetness
• Stack in a pyramid shape for a dessert centerpiece

Make Ahead and Storage

Storing Leftovers

Store cooked buchi in an airtight container at room temperature for up to 2 days. They’ll gradually lose their crispness but will still taste delicious.

Freezing

You can freeze uncooked, shaped buchi (before coating with sesame seeds) for up to 1 month. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag. Thaw in the refrigerator before coating and frying.

Reheating

To restore some crispness to leftover buchi, reheat in a 350°F oven for 5-7 minutes. Avoid microwaving as it makes them chewy and tough.

FAQs

Why did my buchi burst open during frying?
Bursting usually happens when there are air pockets inside or when the dough isn’t sealed properly. Make sure to remove any air when sealing the filling and roll the balls until completely smooth before frying. Also, starting with slightly cooler oil (around 325°F) helps prevent sudden expansion.

Can I bake these instead of frying?
While traditional buchi are fried, you can bake them at 350°F for about 20-25 minutes. Brush with a little oil first for color and to help the sesame seeds toast. The texture will be different—less chewy and without the characteristic crispness—but still delicious as a healthier alternative.

What exactly is ube halaya and where can I find it?
Ube halaya is a sweet jam made from purple yams, coconut milk, and sweeteners. You can find it in Asian grocery stores, particularly Filipino markets, usually in jars or plastic containers. If unavailable, you can make a simplified version by mixing mashed purple sweet potatoes with condensed milk and vanilla.

My dough is too sticky. How do I fix it?
If your dough sticks to your hands, it has too much moisture. Add more glutinous rice flour, a tablespoon at a time, until it reaches a pliable consistency similar to play dough. Remember that the dough will become less sticky as it rests, so don’t add too much extra flour.

Final Thoughts

These Ube Buchi bring together the best of Filipino dessert traditions—chewy, crispy, nutty, and sweet with that gorgeous purple surprise inside. They’re perfect for introducing friends to Filipino flavors or for reconnecting with familiar tastes from home. The process of making them is almost as enjoyable as eating them, so gather your ingredients and dive into this delightful cooking project. Your taste buds will thank you!

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