Ube Buchi


One weekend I decided to make Buchi. Buchi is a sweet rice cake shaped into a ball and rolled in sesame seeds. Most of the ingredients you will need you can find at the Asian store. Traditionally the filling is a sweet red bean paste, however, I had trouble finding it at our local Asian store and I had already been to 4 of them.  Perusing the aisles of the last store I was at, I thought of using the Ube Haleya as filling instead. I was thinking “Why not?”,  it’s the same texture and it has comparable sweetness to the red bean paste.  Ubeng Halaya is a sweet pasty desert made from purple yam, or Ube (ooh-beh).

Not completely giving up on my Buchi venture, I left the store with a jar of Ubeng Haleya.


Now, let’s get to work.

To make Ube Buchi you will need….

3 & 3/4 Cups Glutinous Rice Flour

1 cup evaporated milk

½ cup sugar

½ cup water add sparingly

roasted sesame seeds

Cooking oil

Ubeng Halaya

Mix the flour, milk, sugar and water. You will need to add your water sparingly because you don’t want your dough too wet or it will sag. The dough mixture will start off really dry and eventually as you persist on the kneading, it will form a somewhat shiny dough. Do a test of balling up a portion of the dough. I used a ½ tablespoon measuring spoon to help me make uniform sized balls. If the ball stays round when you set it on a flat surface instead of sagging, then your dough is ready. Otherwise, it was probably because it has too much liquid in it and you will most likely need to add more of the glutinous rice flour.


When the dough is ready, flatten it on your palm and scoop about a  ½ teaspoon of the  Ubeng Halaya and place it right into the middle and roll up the dough around it and form it into a ball again. Then roll the uncooked buchi in sesame seeds.


Preheat your oil in a deep pan. The Buchi will be deep fried. The buchi will kinda puff up when frying, turn golden brown and rice up on top of the oil. Scoop out and drain on a paper towel.


Serve and enjoy!


Another Ube recipe you might like to try are Ube Crinkles

For more recipes from worldurbanista.com, click here.

Written by Donna

DSC_0921With moving to California and having two kids, Donna traded in her city night-owl-running-on-caffeine lifestyle by becoming a suburban domestic deity. She is a special-ed teacher during the daytime, and a juggler of sorts in the evenings and most weekends. If most people find watching TV or shopping relaxing, she on the other hand, finds running, making lists of things to do, trips to the grocery, crafting, and experimenting with new recipes to be fun.

Check out her blog on cooking, crafting and ideas for other things to do.


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