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

Description

This Best Ube Buchi recipe features chewy glutinous rice balls filled with creamy ube halaya, coated in crunchy sesame seeds, and deep-fried to golden perfection. A fusion of Filipino and Chinese flavors, this treat offers a delightful texture contrast and a vibrant ube flavor in every bite.

Ingredients

Units Scale

Syrup

1 1/4 cups water
1 cup granulated sugar

Dough

3 cups glutinous rice flour

Filling

1/2 cup ube halaya

Coating & Frying

1 1/4 cups sesame seeds
Vegetable oil for deep frying

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Instructions

Make the Syrup: In a saucepan, combine 1 1/4 cups water and 1 cup granulated sugar. Bring to a boil over medium-high heat, stirring until the sugar fully dissolves. Remove from heat and set aside.
Prepare the Dough: In a large bowl, add 3 cups glutinous rice flour and make a well in the center. Gradually pour in half of the hot sugar-water mixture, stirring continuously until the dough is wet but not too sticky. Cover and let it rest for 15 minutes.
Form the Balls: Take 1-ounce portions of the rested dough and roll into smooth, crack-free balls. Cover the balls with cling film as you work to prevent drying.
Add the Filling: Using your thumb, make a small indentation in each dough ball. Place 1/4 teaspoon ube halaya into the indentation, then pinch the dough to seal the filling. Re-roll to form a smooth ball, ensuring the filling is well-encased.
Coat with Sesame Seeds: Dip each filled dough ball in water briefly, then roll in sesame seeds so they’re evenly coated all over.
Fry the Balls: Heat vegetable oil in a pot to 325°F (160°C). Fry the coated balls in batches for 5-7 minutes, gently moving them around to ensure even cooking, until they are golden brown and crisp.
Cool and Serve: Use a slotted spoon to transfer the fried balls onto a wire rack to drain excess oil and cool slightly. Serve warm or at room temperature and enjoy!

Notes

Ensure the dough is not too sticky before forming balls; add a bit more flour if needed.
Work quickly to prevent the dough from drying out; keep unused dough covered.
Do not over-stuff with ube halaya to prevent the filling from leaking during frying.
Allow oil to return to the correct temperature between batches for even frying.
Best enjoyed fresh, but leftovers can be reheated briefly in the oven for crispiness.

Nutrition

Serving Size: 1 piece
Calories: 110
Sugar: 4g
Sodium: 10mg
Fat: 3.5g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 2g
Cholesterol: 0mg