Can I use regular rice flour instead of glutinous rice flour?

No, you definitely need glutinous rice flour for that signature chewy, mochi-like texture. Regular rice flour will not work—it produces a sandy, crumbly dough. Look for bags labeled “sweet rice flour” or “glutinous rice flour.”

What is ube halaya, and where can I find it?

Ube halaya is a rich, thick jam made from purple yam (ube), sugar, and milk. Find it in Asian supermarkets (especially Filipino groceries) or make your own with mashed ube. If you can’t get ube, red bean paste is a great substitute.

My dough cracks or dries out. How can I fix it?

If the dough seems too dry or cracks as you roll it, add a few drops of extra sugar-water syrup and knead until pliable. Always keep unused dough covered as you shape the balls to avoid drying out.

Why are my buchi greasy or soggy?

This usually happens when the oil temperature is too low, or the balls aren’t fried long enough. Keep the oil at a steady 325°F and fry until golden and crisp. Drain on a wire rack, not paper towels, to avoid steam buildup.

Best Ube Buchi Recipe

Name: Best Ube Buchi Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Filipino-Chinese
Ingredients: 1 1/4 cups water; 1 cup granulated sugar; 3 cups glutinous rice flour; 1/2 cup ube halaya; 1 1/4 cups sesame seeds; Vegetable oil for deep frying

This Best Ube Buchi recipe is a total gem for anyone who loves sweet, chewy treats with a crunch. Imagine soft, pillowy balls made from glutinous rice flour, filled with creamy ube halaya, and rolled in a generous coat of golden sesame seeds. A quick bath in bubbling oil crisps them up perfectly! The contrast of textures—from the crisp sesame shell to the tender dough and luscious purple filling—makes every bite truly special. With just a handful of simple ingredients and less than an hour, you can bring this classic Filipino-Chinese bakery treat right to your kitchen. It’s fast, truly easy, and unbelievably delicious—perfect for those days when you want something fun but fuss-free.

Why You’ll Love This Recipe

Quicker Than a Bakery Visit: You’ll be biting into fresh, warm buchi in less than an hour—no elaborate proofing or endless prep needed.
Kid-Friendly and Crowd Pleasing: The irresistible combination of chewy mochi-like dough, nutty sesame crunch, and a hint of ube is a total winner for both kids and adults.
Simple Ingredients, Big Flavor: No specialty equipment or mystical ingredients required—just pantry staples and a little ube halaya magic.
Endlessly Customizable: Switch up the filling, try different coatings, or even shape them differently. This recipe is as flexible as you need it to be.
Perfect Make-Ahead Sweet: These store well, so you can make a big batch and enjoy them over a few days whenever a craving strikes.

Ingredients You’ll Need

Glutinous Rice Flour: The backbone of that chewy, mochi-like texture. Do not substitute with regular rice flour—only “glutinous.”
Granulated Sugar: For that gentle sweetness and to make a quick sugar syrup that keeps the dough soft and pliable.
Water: Brought together with sugar to create the moist, stretchable dough.
Ube Halaya: The creamy, purple yam jam that delivers a subtle floral flavor and those gorgeous violet swirls inside. You can make or buy this—either works perfectly.
Sesame Seeds: To coat the outside; add a lovely nutty crunch and iconic golden finish. White sesame seeds are traditional, but try black for a striking look!
Vegetable Oil: For deep frying; use something neutral-tasting and with a high smoke point—canola or sunflower are good options.

Tip: If you can’t find ube halaya, sweetened red bean paste is a great substitute.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Change the Filling: Try sweet red bean paste, lotus seed paste, or even chocolate chips for a fun twist.
Sesame Style: Mix white and black sesame seeds to make buchi with a dramatic look.
Extra Flavor Notes: Add a dash of ube extract to the dough for even more ube flavor and a vibrant color.
Air Fryer Method: Skip deep frying—brush the dough balls lightly with oil and air fry until golden (results will be slightly less crisp, but just as tasty).
Smaller Bites: Make mini buchi for party-ready bites.

How to Make the Best Ube Buchi

Step 1: Make the Syrup

Start by making a quick syrup: bring water and sugar to a boil in a saucepan, just until the sugar dissolves. This sweet, hot liquid is crucial for a dough that’s flexible but not sticky.

Step 2: Prepare the Dough

In a large mixing bowl, pile up your glutinous rice flour, make a little well in the center, and slowly pour in half of your sugar-water mixture. Stir gently—you want the dough just moist and manageable, not wet. Resting it for 15 minutes helps hydrate the flour and keeps things tender.

Step 3: Form the Balls

Scoop out pieces of dough (about the size of a ping-pong ball) and roll them between your palms until smooth, with no cracks. Keep them covered so they don’t dry out.

Step 4: Add the Filling

Press an indentation into the center of each ball with your thumb, then drop in a small scoop of creamy ube halaya. Pinch the dough to seal it around the filling, then roll again to smooth out the seam. No purple peeks—unless you like the color contrast!

Step 5: Coat with Sesame Seeds

Dip each stuffed ball lightly in water (not soaking, just damp), then roll thoroughly in sesame seeds until every surface is covered. This step ensures a crispy, aromatic shell that’s pure perfection.

Step 6: Fry the Balls

Heat oil in a deep pot to 325°F. Carefully lower in the buchi, giving each enough space to float and brown evenly. Fry in batches for 5-7 minutes, gently moving them around so they cook evenly and don’t stick to the bottom or each other.

Step 7: Cool and Serve

Transfer your golden beauties to a wire rack to drain off excess oil. This keeps the crust crisp. Let them cool slightly before serving—they’ll be extra chewy and aromatic!

Pro Tips for Making the Recipe

Get the Oil Temperature Right: Too hot and the sesame will burn; too cool and the dough will absorb oil. Stick close to 325°F for the ideal balance.
Seal Well: Pinch the dough thoroughly so your filling doesn’t leak into the oil.
Cover Dough Balls: Prevent them from drying out (and cracking) by working in small batches and covering the unused dough or balls with plastic wrap.
Gentle Frying: Use a slotted spoon to move them around gently for even coloring. Don’t overcrowd the pot—this lowers oil temperature and can lead to greasy buchi.
Fresh Sesame Seeds: If your sesame seeds are a little stale, give them a quick toast on the stovetop before rolling to bring out flavor and aroma.

How to Serve

Enjoy these buchi warm for maximum chew and fragrance—they’re simply fantastic with a cup of hot tea or strong coffee. For a fun dessert platter, serve alongside other Filipino treats like leche flan or turon. Or pop them into a paper bag for on-the-go snacks at picnics, school, or road trips.

If you’re planning a party, set out a dipping sauce (like salted caramel or sweetened condensed milk) for extra indulgence. You can even dust with a little powdered sugar for a playful twist.

Make Ahead and Storage

Storing Leftovers

Keep any extra buchi in an airtight container at room temperature for up to two days. They’ll stay soft, though the exterior is crispiest on day one.

Freezing

To freeze, arrange fully cooled buchi on a tray and freeze until solid, then transfer to a freezer bag. Reheat from frozen—no need to thaw first.

Reheating

For best results, reheat in a toaster oven or conventional oven at 350°F until warmed through and slightly crisp (about 5 minutes). The microwave works too, but the shell will soften.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

No, you definitely need glutinous rice flour for that signature chewy, mochi-like texture. Regular rice flour will not work—it produces a sandy, crumbly dough. Look for bags labeled “sweet rice flour” or “glutinous rice flour.”
What is ube halaya, and where can I find it?

Ube halaya is a rich, thick jam made from purple yam (ube), sugar, and milk. Find it in Asian supermarkets (especially Filipino groceries) or make your own with mashed ube. If you can’t get ube, red bean paste is a great substitute.
My dough cracks or dries out. How can I fix it?

If the dough seems too dry or cracks as you roll it, add a few drops of extra sugar-water syrup and knead until pliable. Always keep unused dough covered as you shape the balls to avoid drying out.
Why are my buchi greasy or soggy?

This usually happens when the oil temperature is too low, or the balls aren’t fried long enough. Keep the oil at a steady 325°F and fry until golden and crisp. Drain on a wire rack, not paper towels, to avoid steam buildup.

Final Thoughts

Give this Best Ube Buchi a whirl—it’s such a joyful, hands-on recipe that’s as much fun to make as it is to eat. The dazzling color, tender chew, and nutty finish will have everyone asking for seconds. Whether you’re trying Filipino flavors for the first time or reliving a favorite childhood snack, this buchi is simply irresistible. So go ahead, gather your ingredients, and treat yourself to this classic delight right in your own kitchen!