Filipino Ube Buchi – A Colorful and Flavorful Dessert You’ll Love

Filipino Ube Buchi is a vibrant and delicious dessert that combines chewy rice flour dough with a sweet, creamy ube (purple yam) filling, all coated in crunchy sesame seeds. This classic Filipino treat is visually stunning and packed with flavor, offering a perfect balance of textures—the crisp exterior, the tender chewy dough, and the creamy filling inside. Ube, known for its naturally bright purple color and subtly sweet, nutty flavor, has gained international popularity and adds both taste and nutritional value to this indulgent snack.

Making Ube Buchi at home is a fun and rewarding experience, whether you’re cooking with family or trying a new recipe solo. This guide walks you through every step to ensure your dessert turns out perfectly chewy, flavorful, and visually appealing, giving you a true taste of Filipino cuisine in your own kitchen.

Why You’ll Love This Filipino Ube Buchi

Ube Buchi is irresistible thanks to its unique flavor and texture combination. The crispy sesame seed exterior pairs beautifully with the soft dough and creamy, sweet ube filling, creating a multi-layered treat that delights the senses. Its vibrant purple color adds a festive touch, perfect for parties, brunches, or casual snacks.

Beyond taste and appearance, Ube Buchi connects you to Filipino culture, offering a comforting, nostalgic dessert for many and a fun, new flavor experience for others. Homemade Ube Buchi also lets you control the ingredients, ensuring freshness and allowing creative tweaks to sweetness or fillings. It’s a rewarding, versatile dessert that’s as fun to make as it is to eat.

What You’ll Need

Making Filipino Ube Buchi is surprisingly simple, and most of the ingredients are easy to find in grocery stores or Asian markets. Here’s everything you’ll need for a batch of about 20 pieces:

• 1 cup glutinous rice flour – provides the chewy, soft dough base.
• 1/4 cup granulated sugar – sweetens the dough just enough.
• 1/2 cup water – to bind the dough; warm water works best.
• 1/2 cup ube halaya (purple yam jam) – the star filling, sweet and creamy.
• 1/4 cup sesame seeds – for the crunchy coating.
• Vegetable oil – for deep frying, enough to submerge the buchis.

Optional ingredients: a pinch of salt to enhance flavor, or a few drops of vanilla extract to complement the natural sweetness of the ube. All of these items are safe, non-alcoholic, and family-friendly, ensuring everyone can enjoy this Filipino favorite.

With just a handful of ingredients, you can create a dessert that looks impressive but is surprisingly easy to make. The simplicity of the recipe makes it perfect for beginners or for anyone who wants a quick, homemade sweet treat.

How to Make Filipino Ube Buchi

1. Prepare the dough: In a mixing bowl, combine 1 cup glutinous rice flour, 1/4 cup sugar, and a pinch of salt. Gradually add 1/2 cup warm water, stirring continuously until the mixture forms a smooth, pliable dough.
2. Shape the dough: Divide the dough into 20 small portions, roughly the size of a walnut. Flatten each piece and place about 1 teaspoon of ube halaya in the center. Fold the dough around the filling and roll into a smooth ball, sealing the edges completely.
3. Coat with sesame seeds: Spread 1/4 cup sesame seeds on a plate. Roll each filled dough ball in the seeds, ensuring the surface is fully coated.
4. Fry the buchis: Heat vegetable oil in a deep pan over medium heat. Fry the coated balls in batches for about 2–3 minutes, turning occasionally, until they are golden brown. Remove with a slotted spoon and drain on paper towels.
5. Serve and enjoy: Let the Ube Buchi cool slightly before serving. They are best enjoyed warm, with the filling soft and gooey inside.

You Must Know

To make perfect Ube Buchi, a few details matter. The dough should be soft and pliable, not sticky or dry. Warm water helps achieve the right texture. Use slightly chilled ube halaya so it doesn’t leak during frying. Oil should be at medium heat—too hot will burn the outside, too low makes it greasy. Fry in small batches for even cooking. Serve warm for the best texture and flavor.

Perfecting the Cooking Process

Rolling the dough smoothly around the ube filling prevents leaks and ensures even cooking. Fry in enough oil to submerge the balls, turning them for a golden, crisp exterior. Cook for 2–3 minutes per batch, removing when lightly golden. Let them rest on paper towels to drain excess oil, but serve slightly warm to keep the filling soft and gooey. Small adjustments here make all the difference.

Add Your Touch Filipino Ube Buchi

Ube Buchi is versatile, and you can easily make it your own. Try adding a pinch of vanilla or a few drops of coconut extract to the dough for extra aroma. You can also experiment with fillings—mix ube halaya with sweetened cream cheese for a creamy twist, or sprinkle some crushed nuts inside for added crunch. Toasting the sesame seeds lightly before coating the dough enhances their nutty flavor. Small tweaks let you personalize this classic Filipino treat while keeping its signature taste.

Storing & Reheating

One-Pot Wonders for Easy Cleanup

Ube Buchi is best enjoyed fresh, but leftovers can be stored. Keep them in an airtight container at room temperature for up to 1 day, or refrigerate for 2–3 days. To reheat, gently steam or microwave them for 15–20 seconds to restore softness. Avoid frying again, as this can make the dough tough. Proper storage and gentle reheating ensure each bite stays chewy and flavorful.

Chef’s Helpful Tips for Filipino Ube Buchi

Treat Yourself to Something Sweet

Making perfect Ube Buchi is easier with a few pro tips. Always keep your hands slightly wet when shaping the dough to prevent sticking. Fry in small batches to maintain oil temperature and ensure even cooking. If the ube filling is too soft, chill it briefly before using to prevent leaks. Toasting sesame seeds before coating enhances flavor, and using medium heat prevents over-browning. These simple steps make your Ube Buchi consistent, crispy on the outside, and soft inside every time.

FAQ for Filipino Ube Buchi

Q: Can I use frozen ube halaya?
A: Yes, just thaw and slightly chill it before filling to make shaping easier.

Your Next Favorite Snack Awaits

Q: Can I bake Ube Buchi instead of frying?
A: Baking is possible but won’t achieve the same crisp exterior. Frying gives the signature golden crunch.

Q: How long can Ube Buchi be stored?
A: Store in an airtight container at room temperature for 1 day, or refrigerate for 2–3 days. Reheat gently before serving.

Q: Can I make it vegan?
A: Absolutely! Ensure your ube halaya and any added ingredients like milk or butter are plant-based.

Conclusion

Filipino Ube Buchi is a beautiful mix of flavor, texture, and culture—crispy on the outside, chewy in the middle, and filled with rich, sweet ube. It’s simple to make, requires only a few ingredients, and is perfect for any occasion, from casual snacks to festive gatherings. With the tips in this guide, you can create Ube Buchi that’s as good as (or better than) store-bought, tailored exactly to your taste. Whether you stick to tradition or add your own twist, this dessert is sure to impress and delight every time you serve it.