Best Ube Buchi: A Sweet Filipino Delight

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Introduction

Ube Buchi is the ultimate indulgence that blends the nutty, vibrant flavor of ube with the comforting, chewy texture of buchi, a beloved Filipino dessert. The deep purple filling made from sweet ube and coconut creates a rich, creamy contrast against the crisp, golden exterior of the deep-fried dough. Each bite is a delightful mix of soft, gooey ube and a perfect crunch, making it a truly unique and irresistible treat. This dessert isn’t just a snack; it’s a joyful celebration of Filipino flavors in every bite.

This dish holds a special memory for me. I first tried it during a holiday celebration with close friends, and it quickly became a crowd favorite. The sweet, slightly earthy taste of ube paired with the crispy, slightly sweet dough creates a nostalgic, comforting experience. When the buchi is fried to perfection, the combination of textures—crunchy on the outside and soft on the inside—makes each bite absolutely addictive.

Ube Buchi is the perfect treat for moments when you want something that feels both festive and familiar. It’s great as an afternoon snack, but when paired with a cup of hot tea or coffee, it’s taken to a whole new level of deliciousness. If you’re looking for a dessert that will have everyone reaching for more, this ube buchi is the one to make!

Perfect for:

  • Special occasions like birthdays and holidays
  • Filipino food lovers
  • Anyone with a sweet tooth
  • Baking enthusiasts who want to try something new
  • Parties or potlucks

Why You’ll Love This Recipe

Here’s why Best Ube Buchi will become a new favorite:

  • Distinct Ube Flavor: The natural sweetness and vibrant color of ube make each bite a flavorful and visually appealing experience.
  • Crispy and Chewy Texture: The contrast between the crispy exterior and chewy interior adds depth to the overall experience.
  • Easy to Make: Despite the fried nature of this dish, it’s easy to prepare and comes together in under an hour.
  • Customizable: You can adjust the sweetness or explore different fillings to suit your preferences.
  • Great for Sharing: Perfect for gatherings, this dish is sure to be a hit among family and friends.

Preparation and Cooking Time

  • Total Time: 1 hour
  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Servings: 12-15 pieces
  • Calories per serving: Approximately 200-250 calories
  • Key Nutrients: Protein: 3g, Carbs: 30g, Fat: 10g

Ingredients

Gather these ingredients to make your Best Ube Buchi:

  • For the Ube Filling:
    • 1 cup ube halaya (sweetened ube jam, can be store-bought or homemade)
    • 2 tablespoons sugar (adjust to taste)
    • 1 tablespoon butter
    • 1/4 cup condensed milk
    • 1/4 teaspoon vanilla extract
  • For the Dough:
    • 1 cup glutinous rice flour
    • 1/4 cup all-purpose flour
    • 1/4 cup sugar
    • 1/4 teaspoon salt
    • 1/2 cup warm water
    • 2 tablespoons ube halaya (for the dough)
    • 1/4 teaspoon ube extract (optional, for a more intense flavor)
    • 1/2 cup sesame seeds (for coating)
    • Vegetable oil (for frying)

Ingredient Highlights

  • Ube Halaya: The star of the dish, ube halaya provides a creamy, sweet, and rich filling that is iconic to Filipino desserts.
  • Glutinous Rice Flour: This gives the dough its chewy texture, essential for creating the buchi’s signature bite.
  • Condensed Milk: Adds extra sweetness and creaminess to the filling.
  • Sesame Seeds: They create a crunchy, golden crust on the outside of the buchi, adding flavor and texture.
  • Ube Extract: An optional addition to enhance the natural ube flavor.

Step-by-Step Instructions

Here’s how to make Best Ube Buchi:

Prepare the Ube Filling:

  1. Cook the Ube Filling: In a saucepan, melt butter over medium heat. Add the ube halaya, sugar, condensed milk, and vanilla extract. Stir until the mixture is smooth and combined, cooking for about 5-7 minutes. Remove from heat and set aside to cool.

Prepare the Dough:

  1. Make the Dough: In a large mixing bowl, combine the glutinous rice flour, all-purpose flour, sugar, and salt. Add the warm water and ube halaya, mixing until a dough forms. If you want a more intense ube flavor, add ube extract to the dough mixture.
  2. Knead the Dough: Transfer the dough to a lightly floured surface and knead until smooth and elastic. This should take about 3-5 minutes.

Assemble the Buchi:

  1. Divide the Dough: Roll the dough into small balls, about 1 tablespoon each.
  2. Stuff the Dough: Flatten each dough ball into a small disc and place a teaspoon of the cooled ube filling in the center. Carefully seal the dough around the filling, pinching the edges together to form a ball.
  3. Coat with Sesame Seeds: Roll each filled ball in sesame seeds, ensuring it’s fully coated.

Fry the Buchi:

  1. Heat the Oil: In a deep frying pan, heat vegetable oil over medium heat. Make sure there’s enough oil to submerge the buchi balls.
  2. Fry the Buchi: Carefully drop the buchi into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-5 minutes per batch, or until they turn golden brown and crispy.
  3. Drain Excess Oil: Once golden, remove the buchi from the oil and place them on a paper towel-lined plate to drain excess oil.

How to Serve

Best Ube Buchi can be served in various ways to enhance its flavor and presentation:

  • On a Plate: Serve the buchi on a decorative plate for an elegant look at parties or gatherings.
  • With a Sweet Dip: Pair with a condensed milk or caramel dipping sauce for added indulgence.
  • As Part of a Dessert Platter: Add these to a Filipino dessert spread, alongside other treats like leche flan or halo-halo.
  • Fresh and Warm: Serve the buchi warm, fresh out of the fryer, for the best texture and flavor.
  • With Ice Cream: Enjoy it with a scoop of vanilla or coconut ice cream for a decadent treat.

Additional Tips

Follow these tips for the best Best Ube Buchi:

  • Seal the Dough Well: Make sure the dough is completely sealed around the filling to prevent the ube from leaking out while frying.
  • Fry at the Right Temperature: If the oil is too hot, the buchi will burn on the outside while remaining raw inside. If it’s too cool, they will absorb too much oil and become greasy.
  • Test the Oil: Drop a small piece of dough into the oil to check if it sizzles and rises to the top. This indicates the oil is at the right temperature for frying.
  • Make Ahead: The dough and filling can be prepared ahead of time and refrigerated until you’re ready to assemble and fry.

Recipe Variations

Here are 10 variations to customize your Best Ube Buchi:

  1. Cheese-filled Buchi: Add a cube of cream cheese or mozzarella in the center for a sweet and savory twist.
  2. Coconut Buchi: Roll the dough balls in desiccated coconut instead of sesame seeds for a tropical flavor.
  3. Ube Mochi Buchi: Add a little mochiko (sweet rice flour) to the dough for an extra chewy texture.
  4. Chocolate Ube Buchi: Add a small piece of dark chocolate along with the ube filling for a chocolatey surprise.
  5. Mini Buchi: Make smaller-sized buchi for bite-sized snacks perfect for parties.
  6. Ube Langka Buchi: Mix ube with sweetened jackfruit (langka) for a fruity version of the classic.
  7. Fried Ice Cream Buchi: Add a dollop of vanilla ice cream in the center for a decadent fusion treat.
  8. Baked Ube Buchi: For a lighter version, bake the buchi instead of frying them, resulting in a crisp, less oily finish.
  9. Pumpkin Ube Buchi: Add pureed pumpkin to the ube filling for a fall-inspired twist.
  10. Strawberry Ube Buchi: Add mashed strawberries to the ube filling for a fresh, fruity contrast.

Freezing and Storage

  • Freezing: You can freeze unassembled buchi for up to 2 months. Just wrap them tightly in plastic wrap and store in an airtight container. When ready to fry, no need to thaw—just fry them directly from the freezer!
  • Storage: Store leftover buchi in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days and reheat in the microwave or oven before serving.

Special Equipment

Here are some items that make preparing Best Ube Buchi easier:

  1. Deep Fryer or Large Pot: A deep fryer or a wide, heavy pot helps you fry the buchi evenly.
  2. Slotted Spoon: This allows you to remove the buchi from the hot oil safely.
  3. Mixing Bowls: For mixing the dough and filling.
  4. Rolling Pin: If you prefer to roll out the dough, a rolling pin is handy for flattening.
  5. Spoon or Cookie Scoop: Use this to measure out the dough and filling for consistent portions.
  6. Thermometer: A thermometer can help ensure the oil is at the ideal temperature for frying (around 350°F).

FAQ Section

  1. Can I use fresh ube instead of ube halaya?
    Fresh ube needs to be cooked, mashed, and sweetened to make a filling similar to ube halaya. Ube halaya is more convenient for this recipe.
  2. Can I bake the buchi instead of frying?
    Yes, baking is a healthier alternative. Brush the buchi with oil and bake at 350°F for 20-25 minutes or until golden brown.
  3. How do I store leftover buchi?
    Keep them in an airtight container for up to 2 days at room temperature or refrigerate for up to 5 days.
  4. What other fillings can I use for buchi?
    You can use sweetened red bean paste, custard, or even chocolate for a different flavor.
  5. Can I make these without sesame seeds?
    Yes, you can skip the sesame seeds or roll them in coconut flakes or breadcrumbs for a different texture.
  6. Is ube extract necessary for the dough?
    Ube extract is optional. If you want a more intense ube flavor, it’s a great addition. Otherwise, the ube halaya in the dough is enough.
  7. Can I make this recipe vegan?
    Yes, you can substitute the butter and condensed milk with coconut oil and coconut milk for a vegan version.
  8. What is the best type of oil for frying?
    Use neutral oils like vegetable or canola oil for frying to avoid overwhelming the flavor of the buchi.
  9. How can I tell if the oil is the right temperature?
    Test the oil by dropping a small piece of dough into the oil—if it sizzles and rises to the top, the oil is ready.
  10. Can I make a larger batch of buchi?
    Yes, simply double or triple the recipe as needed. Just be sure to fry in batches so the buchi cook evenly.

Conclusion

Best Ube Buchi is a truly delightful treat that brings the perfect combination of flavors and textures in every bite. The soft, chewy exterior paired with the rich, sweet ube filling creates a satisfying experience that’s both comforting and indulgent. The delicate balance of flavors, with the subtle nuttiness of sesame seeds and the creaminess of the ube, makes this snack irresistible.

What makes this recipe stand out is its ability to bring something uniquely Filipino into your kitchen, with an easy-to-follow method that’s perfect for all skill levels. Whether you’re making them for a special occasion or just as a sweet snack, Best Ube Buchi brings joy to any moment. You’ll love the way the crispy outer shell gives way to the smooth and aromatic ube filling inside.

This recipe is perfect for sharing with friends and family or enjoying as a personal treat when you need something sweet. I can’t wait for you to make this delicious snack and enjoy its rich, satisfying flavors. Don’t forget to share your creations with me—I’d love to see how you make it your own! Enjoy every moment and every bite of Best Ube Buchi!

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