The Best Filipino Ube Buchi Recipe for Beginners

Filipino Ube Buchi is a delicious twist on the classic Filipino snack made with glutinous rice dough and filled with sweet purple yam, or ube. Known for its vibrant color and creamy flavor, this treat is crispy on the outside and soft inside, making it a perfect snack or dessert. Ube Buchi is gaining popularity in the U.S. for its unique taste and beautiful presentation, bringing a fun Filipino flavor to your kitchen with an easy recipe anyone can try.

Why You’ll Love This Filipino Ube Buchi

You’ll love Ube Buchi for its perfect blend of flavors and textures. The slightly sweet, nutty flavor of ube pairs wonderfully with the chewy rice dough, while frying gives it a crispy outside. It’s a snack that’s both comforting and exciting — plus, the eye-catching purple color makes it stand out. Easy to make with simple ingredients, it’s a great way to enjoy Filipino culture and satisfy your sweet tooth at the same time.

What You’ll Need

To make Filipino Ube Buchi, you’ll need a handful of simple ingredients that come together to create this tasty treat. The main base is glutinous rice flour, which gives the dough its chewy texture. For the filling, you’ll use ube halaya (purple yam jam), which is sweet and creamy — this is what gives the buchis their signature flavor and color. Other essentials include sugar, baking powder to help the dough puff up slightly, and water to bind everything. For frying, use vegetable oil or any neutral oil with a high smoke point.

Here’s a quick rundown of the ingredients:

• 2 cups glutinous rice flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 3/4 cup water (adjust as needed)
• 1 cup ube halaya (purple yam jam)
• Vegetable oil (for deep frying)
• Sesame seeds (optional, for coating)

All of these are easy to find in most Asian or Filipino grocery stores, or online if needed.

How to Make Filipino Ube Buchi

Making Ube Buchi is straightforward and fun. Start by mixing the dry ingredients: combine 2 cups of glutinous rice flour, 1/2 cup sugar, and 1 teaspoon baking powder in a bowl. Slowly add about 3/4 cup water and knead until a smooth, pliable dough forms. You may need a little more or less water depending on your flour.

Next, divide the dough into small balls, about 1.5 inches in diameter. Flatten each ball in your palm, then place about 1 tablespoon of ube halaya in the center. Carefully wrap the dough around the filling, sealing it fully and shaping it back into a ball.

(Optional) Roll each ball in sesame seeds for extra crunch and flavor.

Heat vegetable oil in a deep pan to about 350°F (175°C). Fry the balls in batches, turning occasionally, until golden brown and crispy on all sides — this usually takes around 4-5 minutes. Drain on paper towels and let cool slightly before serving.

You Must Know

Before diving into making Ube Buchi, it’s important to understand a few key things that can make or break your snack. First, the texture of your dough matters a lot — it should be soft and pliable but not sticky. If it’s too dry, your buchis will crack when you fill them; too wet, and they’ll be hard to shape. Adjust water little by little when kneading to get it just right.

Another tip is about the ube halaya filling. Using good-quality ube jam makes a huge difference in flavor and color. You can find store-bought ube halaya or make your own from fresh purple yam if you want a more homemade touch. Avoid watery or runny fillings to prevent leaks during frying.

Perfecting the Cooking Process

Getting that perfect golden crunch on your Ube Buchi requires some practice and attention to detail. First, make sure your oil is hot enough before frying — using a kitchen thermometer helps maintain consistent heat. Fry in small batches so the oil temperature doesn’t drop suddenly.

Turn the buchis gently and often to ensure even browning all around. If they brown too fast, lower the heat slightly. Also, avoid overcrowding the pan, as this can cause them to stick together and cook unevenly.

Add Your Touch Filipino Ube Buchi

Make Ube Buchi your own by experimenting with fillings and coatings. Try adding sweetened coconut, crushed nuts, or even a bit of cream cheese inside for a creamy surprise. You can also sprinkle different seeds like black sesame for extra crunch and visual appeal. For a fun twist, dust them with powdered sugar or drizzle with coconut syrup before serving.

Storing & Reheating

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Store leftover Ube Buchi in an airtight container at room temperature for up to 2 days. To keep them crispy, reheat in an oven or air fryer at 350°F for 3-5 minutes rather than microwaving, which can make them soggy. For longer storage, freeze them after frying and reheat directly from frozen using the same method.

Chef’s Helpful Tips for Filipino Ube Buchi

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Use a kitchen thermometer to maintain the oil at 350°F for perfect frying. Don’t overfill the dough to avoid leaks. If the dough feels sticky, dust with a little glutinous rice flour. Fry in small batches to keep the oil temperature steady. Always drain well on paper towels for a crisp finish.

FAQ for Filipino Ube Buchi

Q: Can I use fresh ube instead of ube halaya?
A: Yes! Cook and mash fresh ube, then sweeten it to taste before using.

Try this easy and tasty dish next.

Q: Can I bake Ube Buchi instead of frying?
A: Baking isn’t traditional and won’t give the same crispy texture, but you can try at 375°F until golden.

Q: How long do they last?
A: Best enjoyed fresh but can be stored 1-2 days at room temp or frozen for longer.

Conclusion

Filipino Ube Buchi is a vibrant and delicious snack that brings together the best of Filipino flavors and textures. With its crispy outside and creamy, sweet ube filling, it’s perfect for sharing with family and friends or enjoying as a special treat any time. Easy to make with simple ingredients, Ube Buchi lets you experience a taste of Filipino culture right in your own kitchen. Give this recipe a try, customize it your way, and savor every bite of this beautiful purple delight!