I’ve always been a fan of Filipino desserts, and nothing excites me more than making Best Ube Buchi Recipe at home. These purple yam sesame balls are crispy on the outside, chewy on the inside, and filled with sweet, creamy ube halaya. Every time I make them, the house smells heavenly, and my family disappears them in minutes!
Today, I’m sharing my step-by-step guide so you can enjoy this classic snack anytime. Let’s dive into this fun and delicious recipe. If you’re planning other sides, you can also enjoy a Southern Fried Cabbage Recipe alongside these treats.
Ingredients
Here’s everything you need to make these irresistible treats:
- 1 ¼ cups water – helps create a smooth, pliable dough
- 1 cup granulated sugar – balances the earthy flavor of ube
- 2 cups glutinous rice flour – gives the buchi its chewy texture
- ½ cup sesame seeds – for a crunchy, nutty coating
- 1 cup ube halaya (purple yam jam) – the sweet, creamy filling
- Vegetable oil – for deep frying to golden perfection. Note: This recipe makes about 28 pieces, perfect for sharing with family or friends. You can also pair this snack with a comforting Oven Baked Chicken and Rice Recipe for a full meal.
Note: This recipe makes about 28 pieces, perfect for sharing with family or friends.
Variations
You can customize your ube buchi to suit your taste:
- Try using sweet potato, mung beans, or chocolate for the filling.
- Roll the buchi in coconut flakes or crushed nuts instead of sesame seeds.
- For a dairy-free version, make sure your ube jam doesn’t contain milk or butter.
- Add a pinch of cinnamon or vanilla to enhance the flavor of the dough.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Equipment You Need
- Medium saucepan – to dissolve sugar in water
- Mixing bowl – to make and knead the dough
- Spoon or small scoop – for portioning dough and filling
- Deep frying pot – to fry the buchi evenly
- Wire rack – to drain excess oil
How to Make Best Ube Buchi
Step 1: Prepare the Sweet Rice Dough
In a saucepan, bring water and sugar to a boil, then pour half of it into the glutinous rice flour. Stir until the dough is smooth but not sticky, and let it rest for 15 minutes. This helps the dough achieve the perfect chewy texture.
Step 2: Form the Dough Balls
Scoop about 1 ounce of dough and roll it into a smooth ball. Using your thumb, create an indentation in the center for the filling. Make sure there are no cracks, so the ube doesn’t leak while frying.
Step 3: Stuff with Ube Halaya
Add a small scoop of ube halaya into the indentation and pinch the edges to seal. Roll again until smooth, ensuring the filling is completely enclosed.
Step 4: Coat with Sesame Seeds
Lightly dip the dough balls in water, then roll them in sesame seeds to cover completely. Repeat for all dough balls. This adds a crunchy, nutty layer that makes every bite irresistible.
Step 5: Fry Until Golden Brown
Heat oil to 325°F and fry the buchi in medium to low heat. Move the balls gently to avoid burning, and cook until they float and turn golden, about 5–7 minutes. Transfer to a wire rack to drain excess oil.
Additional Tips for Making This Recipe Better
- I always make sure the dough isn’t too wet; it rolls much easier that way.
- I like using a small ice cream scoop for consistent ball sizes.
- Rolling the buchi in sesame seeds twice makes them extra crunchy.
- Fry in batches to prevent the oil temperature from dropping too much.
- Let the oil heat slowly to avoid browning the outside while leaving the inside undercooked.
How to Serve Best Ube Buchi
Serve your ube buchi warm for the best texture. I like arranging them on a wooden plate and sprinkling a few extra sesame seeds on top for a rustic look. They pair wonderfully with a cup of hot tea or coffee, and kids love them as a fun snack.
Nutritional Information
Here’s a rough estimate per piece:
- Calories: 129 kcal
- Protein: 1 g
- Carbohydrates: 24 g
- Fat: 3 g
Make Ahead and Storage
Storing Before Frying
Arrange uncooked buchi on a baking sheet in a single layer, cover with plastic wrap, and refrigerate for up to 3 days. This is perfect if you want to prep in advance.
Storing After Frying
Place leftover buchi in a container and refrigerate for 2–3 days. They can be reheated in a toaster oven or air fryer for a few minutes to regain crispiness.
Freezing
You can freeze uncooked buchi for up to a month. Simply place them in a freezer-safe bag and fry directly from frozen, just add a few extra minutes to cooking time.
Why You’ll Love This Recipe
Making ube buchi at home is incredibly satisfying. Here’s why:
- Easy to make: The dough is simple and forgiving.
- Customizable: Fillings and coatings can be adapted to your taste.
- Kid-friendly: Fun to make and delicious to eat.
- Perfect snack: Crispy, chewy, and sweet in every bite.
- Flavorful: Ube halaya gives a unique purple yam taste you can’t resist.
This recipe brings a piece of Filipino culture to your kitchen, making snack time extra special. Enjoy making and sharing these delightful purple yam sesame balls with family and friends!