Description
Crispy sesame-coated balls with a chewy glutinous rice shell and creamy purple yam filling—best ube buchi is the perfect Filipino treat for any occasion.
Ingredients
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Glutinous rice flour
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Water & sugar
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Ube halaya (purple yam jam)
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Sesame seeds
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Vegetable oil (for frying)
Instructions
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Dissolve sugar in hot water; mix with glutinous rice flour to form a pliable dough. Rest 15 minutes.
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Shape dough into balls, fill with ube halaya, and seal.
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Dip in water, coat with sesame seeds.
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Fry in 325°F (165°C) oil for 5–7 minutes, turning often, until golden and crisp.
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Drain on a rack, serve warm, and enjoy.
Notes
Adjust flour if dough is too sticky; it should be easy to shape.
Use medium-low heat to prevent over-browning and deflation.
Floating buchi means they’re almost cooked—keep them in slightly longer for perfect texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 20 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 23 g
- Protein: 2 g