The Ultimate Guide to Making the Best Ube Buchi

Crispy on the outside, soft and chewy inside, the best ube buchi is a delightful Filipino dessert you’ll fall in love with at first bite. These golden sesame balls are filled with rich, creamy ube halaya, creating a perfect balance of texture and flavor. Whether you’re making them for a family gathering, holiday celebration, or simply to satisfy a sweet craving, this recipe will guide you step-by-step to achieving that irresistible crunch and luscious purple yam filling every time.

Ingredients :

• Water – for mixing the dough
• Sugar – to lightly sweeten the dough
• Glutinous rice flour – the base for the chewy sesame ball shell
• Sesame seeds – for the crisp, nutty coating
• Ube halaya (purple yam jam) – creamy filling
• Vegetable oil – for deep frying

How to Make the Best Ube Buchi (Filipino Sesame Balls :

In a saucepan over medium-high heat, combine the water and sugar. Bring to a boil, stirring until the sugar is fully dissolved, then remove from heat. In a mixing bowl, place the glutinous rice flour and make a well in the center. Gradually pour in half of the hot sugar-water mixture, stirring until the dough comes together with a moist, pliable texture that isn’t overly sticky. Let the dough rest for 15 minutes before shaping.

Scoop about 1 ounce of dough and roll it into a smooth ball, ensuring there are no cracks. Place the dough ball on a rack or tray and cover with cling film to prevent drying out while you shape the rest.

Press your thumb into the center of the dough ball to create a small indentation. Place about ¼ teaspoon of ube halaya into the hollow, then gently gather the dough edges over the filling and pinch to seal completely.

Roll the filled dough gently between your palms until it forms a smooth ball with no visible seams. Place sesame seeds on a plate. Lightly dip each ball into a bowl of water, then roll it in the sesame seeds until fully coated. Repeat with the remaining dough and filling.

In a deep pot, heat the oil to 325°F (165°C). Fry the sesame-coated dough balls in batches for 5–7 minutes, or until golden brown and crisp on the outside.

Gently move the buchi around in the oil while frying to ensure even cooking and prevent over-browning. Once golden and crisp, remove them with a slotted spoon and place on a wire rack to cool and drain excess oil.

Serve your freshly cooked ube buchi warm and enjoy the crisp shell with its creamy purple yam center. Perfect as a dessert or snack any time of the year—pure yum!

Top Tips ;

• Cooking the Dough: Half-cook the glutinous rice flour with hot water to shorten frying time.
• Consistency: Adjust the flour in the sticky rice dough until it’s easy to knead and doesn’t stick to your hands. If it’s too wet, add more flour.
• Frying: Fry over medium to low heat for even cooking and to avoid over-browning. When the buchi floats, it’s nearly done—keep it in slightly longer to prevent deflation. Gently turn the balls while frying for uniform texture and color.

Crispy on the outside, chewy inside, and filled with rich purple yam, the best ube buchi is a dessert you’ll want to make again and again. Perfect for holidays, family gatherings, or simply indulging your sweet tooth, this Filipino favorite is as fun to make as it is to eat. Follow these tips and steps to get that perfect golden crunch and luscious ube filling every time. Serve warm for the ultimate treat that’s sure to impress.

Print