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 for about 5–7 minutes until fully incorporated and pliable.

Divide the 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. Fold the edges over the filling, sealing tightly to form a smooth ball.

Spread sesame seeds on a flat plate. Roll each filled dough ball in the seeds for an even coating.

In a deep skillet, heat oil to 350°F (175°C). Fry the sesame-coated Ube Buchi in batches for 4–6 minutes, turning occasionally until golden brown and crispy.

Remove the Ube Buchi from the oil and place on paper towels to drain excess oil. Serve warm!