Description
Ube Buchi is a vibrant Filipino-inspired dessert featuring crispy sesame-coated glutinous rice flour balls filled with sweet ube flavor. These delightful treats boast a chewy, soft interior infused with the earthy sweetness of ube halaya or powder, creating a perfect balance of texture and naturally purple color. Ideal as a snack or dessert, Ube Buchi offers a deliciously unique twist on traditional sesame balls that’s gluten-free and easy to make with simple ingredients.
Ingredients
Scale
Main Ingredients
- 1 cup glutinous rice flour
- 1/2 cup ube halaya or 2 tablespoons ube powder
- 1/4 cup sugar
- 1/2 cup water (adjust as needed)
- 1/2 cup sesame seeds (white or a mix of black and white)
- Oil for frying (vegetable or canola oil)
Optional Fillings
- 2 tablespoons sweetened mung bean paste
- 2 tablespoons coconut jam (kaya)
- Small cubes of cheddar or mozzarella cheese
- Cream cheese mixed with ube halaya for filling
Instructions
- Prepare the Dough: In a large bowl, combine the glutinous rice flour, sugar, and ube halaya or ube powder. Gradually add water while mixing until a non-sticky dough forms. Knead gently until smooth and pliable.
- Shape and Fill: Divide the dough into equal-sized balls. Flatten each ball and place a small spoonful of your preferred filling in the center. Carefully seal the dough around the filling and reshape into a smooth ball.
- Coat with Sesame Seeds: Roll each filled dough ball in sesame seeds, ensuring an even and generous coating for a crispy crust once fried.
- Fry to Perfection: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the sesame balls in batches, turning occasionally for even golden crispiness, about 4–6 minutes.
- Drain and Cool: Remove fried Ube Buchi from the oil and place them on paper towels to drain excess oil. Allow to cool slightly before serving for the best texture and flavor.
Notes
- Ensure the dough is not too wet to prevent breakage during frying.
- Maintain a steady medium oil temperature to cook thoroughly without burning.
- Wet your fingers slightly while sealing the dough to prevent cracking.
- Fry in small batches to avoid overcrowding and temperature drops.
- Test-fry one ball first to adjust dough consistency or oil temperature if necessary.
- Store leftover Ube Buchi in an airtight container at room temperature for up to 2 days to maintain crispness.
- Freeze uncooked dough balls on a tray before transferring to a sealed bag; fry directly from frozen when ready.
- Reheat leftovers in a toaster oven or air fryer rather than a microwave for crispy texture restoration.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 5g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg