If you’re searching for a Filipino dessert that wows at first sight and first bite, the Best Ube Buchi should be at the top of your list. With its irresistibly crisp sesame-crusted shell, chewy mochi-like interior, and a decadently purple ube halaya center, this treat is guaranteed to steal the show at any gathering or family merienda. This recipe will walk you through every step to make these gorgeous little orbs, so you can bring the magic of the Best Ube Buchi to your own kitchen — vibrant color, playful texture, and dreamy flavor in every bite.
Ingredients You’ll Need
Don’t be intimidated by the striking appearance of these sesame balls — the ingredients list is actually refreshingly simple! Each one plays a crucial role in delivering that signature chew, bold color, and deep flavor that makes the Best Ube Buchi unforgettable.
- Glutinous rice flour: The foundation for that classic chewy texture. Make sure it’s labeled “glutinous” for best results.
- Water: Just enough to bind your dough; add gradually until it’s soft and pliable.
- Ube halaya: The star of the show — this sweet purple yam jam brings vibrant color and earthy sweetness to the filling.
- Granulated sugar: Enhances both the dough and the ube filling for that delicious, satisfying sweetness.
- Coconut milk (optional): Adds aromatic richness and a subtle tropical note to the filling if you want extra creaminess.
- Ube extract (optional): A little goes a long way to boost both ube flavor and that eye-popping violet hue.
- Sesame seeds: Coat each ball in a crunchy, nutty layer that’s completely addictive when fried.
- Vegetable oil for frying: Ensures your Best Ube Buchi emerge crisp, golden, and puffed to perfection.
How to Make Best Ube Buchi
Step 1: Prepare the Dough
In a mixing bowl, combine your glutinous rice flour and water, then get right in there with your hands to form a dough. It should feel soft, smooth, and pliable — if it’s a bit dry, just add water a teaspoon at a time until everything comes together. The dough is the key to that signature mochi-esque bite that makes Best Ube Buchi such a joyous treat to eat.
Step 2: Divide and Shape
Roll the dough into a log and slice it into 10 to 12 equal sections. Take each piece and roll it into a ball, aiming for consistency in size so they cook evenly. You’ll love how therapeutic this part feels, and it sets you up for picture-perfect sesame balls every time.
Step 3: Fill with Ube Halaya
Flatten each ball into a small disk in your palm, then spoon about a teaspoon of ube halaya into the center. If your ube halaya is very firm or not sweet enough, mix it with sugar, a splash of coconut milk, or a touch of ube extract first. Carefully pinch the edges closed to seal, then roll gently in your hands to form a smooth ball again. The surprise purple core is what makes your Best Ube Buchi so dazzling inside and out!
Step 4: Coat in Sesame Seeds
Pour your sesame seeds onto a plate and gently roll each filled ball through them, pressing lightly so they adhere fully. This crust not only adds crunch but looks absolutely stunning once fried — those little golden dots are the signature look of buchi!
Step 5: Fry to Perfection
Heat 2 to 3 inches of oil in a deep pan over medium. To check if it’s hot enough, drop in a single sesame seed — it should bubble immediately. Gently lower the balls in batches, turning occasionally to ensure even browning, and fry for 4 to 6 minutes until golden, crisp, and puffed. Drain on paper towels and let cool for just a few minutes before diving in. The aroma alone will be hard to resist!
How to Serve Best Ube Buchi
Garnishes
For a little extra flair, try dusting your Best Ube Buchi with a light sprinkle of confectioners’ sugar, or arrange them on a platter with a scattering of extra sesame seeds and violet-hued edible flowers. A drizzle of condensed milk is another crowd-pleasing touch to amplify the creamy, dreamy contrast with the crispy shell.
Side Dishes
Serve these irresistible balls alongside a spread of other Filipino desserts such as leche flan, mango sago, or turon for a truly festive merienda table. For an afternoon treat, they’re perfectly paired with a cup of strong, freshly brewed coffee or a tall glass of iced milk tea.
Creative Ways to Present
Arrange your Best Ube Buchi in cupcake liners for an elegant party presentation or stack them in a tall glass jar tied with a ribbon as a dazzling edible gift. For extra pizzazz, serve them on a slate board with a trio of dipping sauces like coconut cream, chocolate ganache, or fruit jam.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, stash your Best Ube Buchi in an airtight container at room temperature for a day or two. The texture will still be chewy and delicious, though they’ll be best enjoyed fresh and slightly warm.
Freezing
For longer storage, freeze unfried balls after shaping and coating them with sesame seeds. Lay them out on a tray until solid, then transfer to a freezer bag. When you’re craving a batch, fry directly from frozen, just add an extra minute or two to the cooking time.
Reheating
To restore that delightful crispiness, pop leftover buchi in a toaster oven or air fryer for a few minutes at 350°F. Avoid microwaving, as it tends to make the shell a bit chewy rather than crisp.
FAQs
What is the best way to prevent my buchi from cracking while frying?
Keep your oil at a steady medium heat — too hot, and the exterior cooks too quickly while the inside remains dense, causing cracks. Slow, gentle frying ensures your Best Ube Buchi stay beautifully intact and evenly golden.
Can I use regular rice flour instead of glutinous rice flour?
Unfortunately, the chewiness that defines Best Ube Buchi comes from glutinous rice flour. Regular rice flour will make your buchi dense and crumbly, so try to get the real thing for authentic results.
Where can I find ube halaya or ube extract?
Most Asian supermarkets carry ube halaya and ube extract either in the baking section or the refrigerated aisles. Filipino specialty stores almost always have them, and you can also find high-quality brands online.
What oil is best for frying Best Ube Buchi?
Any neutral oil with a high smoke point will do the job — vegetable, canola, or peanut oil are great choices. Just make sure you use enough oil to fully submerge the balls for even frying.
Is it okay to make these ahead for a party?
Absolutely! Shape and fill the balls the day before, refrigerate or freeze them, then fry fresh before serving for maximum crunch. Your guests will love the homemade touch of your Best Ube Buchi.
Final Thoughts
Every bite of Best Ube Buchi is a little celebration — crispy, chewy, vibrant, and best of all, utterly irresistible. Don’t be surprised if your kitchen fills with friends and family the moment that first batch comes out of the fryer. Give this delightful recipe a try, and you’ll quickly see why the Best Ube Buchi is always the star of any Filipino dessert table!
Print
Best Ube Buchi Recipe
- Total Time: 31 minutes
- Yield: 12 pieces 1x
- Diet: Vegetarian
Description
Indulge in these delightful Ube Buchi, a Filipino dessert made with glutinous rice flour, ube halaya, and sesame seeds. These crispy, golden balls are filled with a sweet purple yam jam, making them a perfect treat for any occasion.
Ingredients
Dough:
- 1 cup glutinous rice flour
- 1/4 cup water (plus more as needed)
Filling:
- 1/2 cup ube halaya (purple yam jam)
- 1/4 cup granulated sugar
- 1 tablespoon coconut milk (optional)
- 1/2 teaspoon ube extract (optional for extra flavor)
Coating:
- 1/3 cup sesame seeds
- Vegetable oil for frying
Instructions
- Prepare the Dough: Combine glutinous rice flour and water in a bowl. Mix until a soft, pliable dough forms, adding more water if needed.
- Shape the Buchi: Divide the dough into portions, flatten each, add ube halaya filling, seal, and roll into balls. Coat with sesame seeds.
- Fry the Buchi: Heat oil in a deep pan, fry the buchi in batches until golden brown and puffed. Drain on paper towels.
Notes
- Keep the oil at a steady medium heat to prevent cracking.
- Enhance the filling by mixing ube halaya with sugar, coconut milk, and ube extract if desired.
- Prep Time: 25 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 1 piece
- Calories: 140
- Sugar: 6g
- Sodium: 15mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
