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Best Ube Buchi Recipe
Ben Carraoli

Best Ube Buchi Recipe

I’ve always been a fan of Filipino desserts, and nothing excites me more than making ube buchi 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!
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.