The smell of sizzling sesame seeds filled the air, bringing back fond memories of my childhood in the Philippines. Today, I’m excited to share how to make Ube Buchi, a delightful fusion of flavors that’s as vibrant as it is tasty. These crispy-on-the-outside, chewy-on-the-inside treats are not just a feast for the eyes, but they’re also quick and simple to prepare—making them an ideal choice for anyone looking to elevate their snacking game. Plus, they’re naturally gluten-free! With endless filling possibilities, from classic mung bean paste to coconut jam, your taste buds are in for a delightful adventure. Are you ready to roll up your sleeves and create this Filipino-inspired sweet snack that your family will love? Let’s dive in!

Why is Ube Buchi so irresistible?

Vibrant and colorful, Ube Buchi not only makes your plate pop but also delights guests with its eye-catching hue. Quick and simple to prepare, this recipe is perfect for busy weeknights or spontaneous snack cravings. Customizable fillings allow you to tailor each bite to your personal taste—try adding cocoa for a chocolate twist! Perfect for gatherings, these crispy treats are sure to impress friends and family alike, making them a crowd-pleaser at any occasion. Plus, they’re naturally gluten-free, giving everyone an opportunity to enjoy this delicious Filipino sweet snack!

Ube Buchi Ingredients

• Prepare to indulge in this homemade Filipino treat with the following simple ingredients!

For the Dough

Glutinous Rice Flour – Ensures your Ube Buchi has that perfect chewy texture; make sure it’s labeled gluten-free.
Sugar – Sweetens the dough; adjust to your desired level of sweetness for the perfect flavor.
Ube Halaya or Powder – Gives the signature purple color and unique earthy sweetness; powder can be blended with water or coconut milk as a substitute.
Water – Helps bind the dough; add gradually to achieve just the right consistency.

For the Coating

Sesame Seeds – Provides a delightful crispy texture after frying; don’t skip this step for that authentic finish!

For the Filling

Filling (e.g., mung bean paste, coconut jam, etc.) – Centers the Buchi with flavor; feel free to experiment with different fillings to cater to your taste!

With these ingredients, you’re all set to create your very own delightful Ube Buchi that will dazzle both your eyes and your palate!

Step‑by‑Step Instructions for Ube Buchi

Step 1: Prepare the Dough
In a large bowl, combine glutinous rice flour and sugar along with the ube halaya or powder. Gradually add water, mixing until you achieve a smooth, non-sticky dough. Knead the mixture for about 5–7 minutes until fully incorporated and pliable. The vibrant purple hue should be visible, signaling that your dough is ready for shaping.

Step 2: Shape the Balls
Divide your ube dough into small portions, roughly the size of golf balls. Flatten each portion in your palm to create a disk, then place your favorite filling in the center. Carefully fold the edges of the disk over the filling, sealing tightly to form a smooth ball. Repeat this process until all the dough and filling are used up.

Step 3: Coat with Sesame
Spread sesame seeds on a flat plate. Gently roll each filled dough ball in the seeds, ensuring an even coating that gives your Ube Buchi its signature crunch. The seeds should stick well, creating a delightful layer that will crisp up during frying. Set the coated balls aside on a parchment-lined tray while you prepare to fry.

Step 4: Fry the Buchi
In a deep skillet, heat oil to 350°F (175°C). You can check the temperature with a kitchen thermometer or drop a small piece of dough into the oil; it should sizzle immediately. Carefully add the sesame-coated Ube Buchi to the hot oil, frying in batches to avoid overcrowding. Cook for 4–6 minutes, turning occasionally until they turn golden brown and crispy.

Step 5: Drain and Serve
Once golden and crispy, remove the Ube Buchi from the oil using a slotted spoon or spider strainer. Place them on paper towels to drain excess oil. For an extra touch, consider dusting with powdered sugar or drizzling with sweetened condensed milk before serving. These warm, crispy treats are perfect for enjoying with a cup of tea or coffee!

Make Ahead Options

Preparing Ube Buchi ahead of time is a fantastic way to save yourself some last-minute kitchen chaos! You can make the dough up to 24 hours in advance—simply follow the initial steps and store it wrapped in plastic wrap at room temperature to maintain its quality. Additionally, you can shape the balls and coat them in sesame seeds, placing them on a parchment-lined tray. Then store them in the refrigerator for up to 3 days. When you’re ready to indulge, just heat the oil and fry the Ube Buchi directly from the fridge; this way, you’ll create deliciously crispy treats that are just as delightful as if they were made fresh!

Ube Buchi Variations & Substitutions

Feel free to personalize your Ube Buchi to perfectly fit your taste buds and cravings!

Dairy-Free: Substituting coconut milk for water in the dough gives a rich, tropical flavor that enhances the sweetness.
Chocolate Twist: Use cocoa powder instead of ube for a decadent chocolate version, perfect for dessert lovers. The deep cocoa flavor creates an indulgent snack experience.
Baked Option: Instead of frying, bake Ube Buchi at 350°F (175°C) for 15-20 minutes for a healthier twist. The texture will be less crispy but equally delightful!
Spicy Surprise: Add a pinch of chili powder to the filling for an unexpected heat that complements the sweetness of the ube beautifully. This savory spin can really awaken your taste buds!
Nutty Crunch: Mix crushed nuts like almonds or peanuts into the filling for an added texture and flavor boost. The added crunch harmonizes nicely with the chewy dough.
Fruit-Filled: Experiment with fruit jams or purees like mango or guava for a tropical flavor profile that will make your Ube Buchi even more unique. The fruity sweetness is sure to be a hit!
Herbal Infusion: Add a touch of pandan extract to the dough for an aromatic flavor that beautifully pairs with the ube. This twist brings a refreshing fragrance to every bite.

For more creative ideas, consider pairing your Ube Buchi with a warm cup of Filipino coffee or learning how to incorporate other traditional Filipino desserts into your menu. Happy cooking!

Expert Tips for Ube Buchi

• Temperature Matters: Maintain oil at 350°F (175°C) for an even frying process. Use a thermometer for accuracy to prevent soggy results.

• Avoid Overcrowding: Fry in batches! Adding too many Ube Buchi at once can drop the oil temperature, leading to uneven cooking.

• Perfect Filling Consistency: Ensure your filling isn’t too moist. A watery filling can leak during frying, making a mess and affecting the texture.

• Storage Tips: Store Ube Buchi in an airtight container at room temperature for two days. Refrigeration can alter the delightful texture.

• Experiment Freely: Don’t hesitate to mix it up! Try different fillings or even bake Ube Buchi for a unique twist, even if they won’t be as crispy.

Storage Tips for Ube Buchi

Room Temperature: Store Ube Buchi in an airtight container at room temperature for up to 2 days to retain their delightful texture.

Fridge: Avoid refrigeration, as it can make the outer layer soggy and affect the chewiness of your Ube Buchi.

Freezer: For longer storage, freeze uncooked dough in an airtight bag or container. It can last up to 2 months. Fry directly from frozen when you’re ready!

Reheating: If you have leftover fried Ube Buchi, gently reheat them in a warm oven at 350°F (175°C) for a few minutes to restore crispiness.

What to Serve with Crispy Ube Buchi?

Indulging in Ube Buchi creates a delightful moment that calls for the perfect accompaniments to elevate your snacking experience.

Filipino Coffee: The rich, bold flavors of Filipino coffee beautifully balance the sweet, chewy nature of Ube Buchi, making for a comforting pairing.
Fresh Mango Salad: The juicy sweetness of fresh mangoes complements the earthiness of ube, while the crunchy textures enhance each delightful bite.
Coconut Ice Cream: The creaminess of coconut ice cream adds a luscious element that contrasts with the crispy exterior of Ube Buchi, creating a satisfying treat.
Steamed Sweet Potatoes: Their natural sweetness and soft texture provide a wholesome counterpart to the crunchy snack, creating a beautiful medley of flavors.
Homemade Arnold Palmer: A refreshing mix of iced tea and lemonade quenches your thirst while cutting through the richness of the Buchi, enhancing your snacking pleasure.
Dark Chocolate Dipping Sauce: The deep, bittersweet notes of dark chocolate elevate the experience, adding a touch of indulgence while highlighting the ube’s flavor.

Each of these options elevates your Ube Buchi experience, ensuring that every snack time is a memorable one. Enjoy experimenting with combinations that ignite joy and comfort!

Ube Buchi Recipe FAQs

How do I choose ripe Ube Halaya or powder?
When selecting Ube Halaya, look for a vibrant purple color and a sweet, earthy aroma. If you’re using Ube powder, opt for high-quality brands that specifically mention ube on the label, avoiding blends that include other ingredients. The richer the color, the more flavorful your Ube Buchi will be!

What is the best way to store Ube Buchi?
Store your Ube Buchi in an airtight container at room temperature for up to 2 days. Avoid putting them in the refrigerator, as it can make the outer layer soggy and affect the chewy texture that makes these snacks enjoyable. If you’re not planning to eat them within this timeframe, they can be frozen for longer storage.

Can I freeze uncooked Ube Buchi dough?
Absolutely! To freeze uncooked Ube Buchi dough, shape the balls as you normally would and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer them to an airtight bag or container. They can be stored for up to 2 months. When you’re ready, fry them directly from frozen, adding a few extra minutes to the cooking time.

What should I do if my Ube Buchi are not crispy?
If your Ube Buchi aren’t turning out crispy, check the oil temperature; it should be at 350°F (175°C). Using a thermometer can help you maintain the right heat. Additionally, avoid overcrowding the skillet to ensure better frying. If they are still soggy, consider double frying them briefly to achieve that perfect golden crunch.

Are Ube Buchi safe for those with allergies?
Since Ube Buchi is made primarily with glutinous rice flour, it is gluten-free! However, ensure that all your fillings and ingredients are made in facilities that are free of common allergens if you’re preparing these for someone with food sensitivities. Always check ingredient labels to be safe!

Can I use different fillings for my Ube Buchi?
You bet! The filling possibilities are endless when it comes to Ube Buchi. While traditional options like mung bean paste and coconut jam are classic choices, you can also experiment with sweetened cream cheese, chocolate, or even fruit preserves. Just make sure to avoid overly moist fillings that might leak during frying!