There’s nothing quite like the joyful surprise of taking a bite into a crispy, golden-brown dough ball, only to discover a luscious ube filling waiting inside. The first time I made these Filipino Ube Buchi, the sweet scent of coconut and vanilla wafted through my kitchen, instantly transforming my humble space into a culinary haven. This vibrant treat is not only a feast for the senses but also a wonderful way to break free from the monotony of fast food.
Whether you’re hosting friends or just treating yourself, these ube-filled fried dough balls are the perfect blend of crispy, chewy, and sweet—easy to prepare, and guaranteed to impress even the toughest food critics. They’re also incredibly versatile, allowing you to customize the filling to your liking. So, let’s dive into this delightful recipe that’s sure to bring smiles and warmth to your kitchen!
Why is Filipino Ube Buchi so special?
Irresistible flavor: The sweet ube filling paired with crispy, golden shells creates a taste sensation that delights the senses.
Easy to make: With simple ingredients and straightforward steps, anyone can whip up these treats in no time. Need further inspiration? Check out my previous post on tried-and-true dessert recipes.
Crowd favorite: Perfect for gatherings, these dough balls will have your friends and family raving.
Versatile filling options: While ube is traditional, feel free to explore other fillings, like coconut or sweet red bean paste.
Fun to share: This recipe is an ideal way to bond over cooking, encouraging a little culinary adventure in your kitchen!
Filipino Ube Buchi Ingredients
Get ready to savor these delightful treats!
For the Dough
- Glutinous rice flour – a key ingredient that gives the dough its chewy texture, essential for authentic Filipino Ube Buchi.
- Water – helps bind the ingredients and create the perfect dough consistency.
- Granulated sugar – adds sweetness to the dough, balancing the flavors of the ube filling.
For the Filling
- Ube halaya – this creamy purple yam mixture adds a delightful and unique flavor that pairs beautifully with the fried dough.
For the Coating
- Sesame seeds – sprinkled on the outside, they not only add crunch but also a nutty flavor to the finished product.
For Frying
- Vegetable oil – perfect for deep frying; look for an oil with a high smoke point to ensure even cooking without burning.
With these ingredients, you’re all set to create these delightful Filipino Ube Buchi treats!
How to Make Filipino Ube Buchi
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Boil the Sugar-Water: In a saucepan, bring 1¼ cups of water and 1 cup of sugar to a boil over medium-high heat. Stir until the sugar dissolves completely, then turn off the heat.
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Prepare the Dough: In a large bowl, combine 3 cups of glutinous rice flour. Make a well in the center for the wet ingredients to go in.
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Combine Mixtures: Carefully pour in half of the hot sugar-water mixture, stirring gently until the dough is wet but not overly sticky. Let it rest for 15 minutes to develop.
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Shape the Dough: Scoop out 1-ounce portions of the dough, rolling them into smooth, crack-free balls. Cover them with cling film to keep them moist as you continue working.
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Create Indentations: Use your thumb to press a small indentation in the center of each dough ball, preparing to add the delicious filling.
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Fill with Ube: Place ¼ teaspoon of ube halaya into the indentation. Make sure to keep it centered for the best results!
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Seal the Dough: Pinch the dough closed around the filling, rolling the ball gently in your hands again to ensure it’s smooth and sealed well.
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Coat in Sesame Seeds: Dip each dough ball in water and then roll it in sesame seeds until it’s fully coated. This adds a delightful crunch to each bite!
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Heat the Oil: In a pot, heat vegetable oil to 325°F (160°C) for frying. Use a cooking thermometer to get it just right.
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Fry the Dough Balls: Add the dough balls to the hot oil, frying them for 5-7 minutes. Keep them moving occasionally to ensure even cooking until they are golden brown and irresistible.
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Cool and Serve: Carefully transfer the fried balls to a wire rack to cool and drain excess oil. Now, serve and enjoy the magic of homemade Filipino Ube Buchi!
Optional: Drizzle with a bit of condensed milk for an extra sweet touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Filipino Ube Buchi are perfect for busy weeknights or gatherings! You can prepare the dough up to 24 hours in advance; simply follow the initial steps, shape the dough balls, and store them covered in the refrigerator. It’s also a great idea to fill the dough balls with ube halaya ahead of time—just seal and refrigerate them for up to 3 days while maintaining their delicious quality. When you’re ready to serve, just heat the oil and fry the dough balls directly from the fridge for crispy, golden treats that taste just as delightful as if made fresh. This makes meal prep a breeze!
What to Serve with Filipino Ube Buchi?
As you gather around the table to enjoy these delightful treats, pairings can elevate the whole experience, tantalizing every taste bud.
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Coconut Sticky Rice: This sweet, chewy dish complements the ube’s creamy texture while enhancing its tropical flavor.
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Mango Slices: Fresh, juicy mangoes add a refreshing contrast to the rich sweetness of the ube filling.
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Pandan Coconut Drink: A fragrant drink with a hint of sweetness, this refreshing beverage complements the richness of the Ube Buchi perfectly.
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Chocolate Sauce: Drizzle some melted chocolate on your Ube Buchi for an indulgent twist, enriching the dessert experience.
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Avocado Salad: Creamy avocado brings a delightful balance to the sweetness; a sprinkle of salt enhances its flavors beautifully.
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Crispy Spring Rolls: These savory bites offer a satisfying crunch and savory flavor, making for an exciting flavor contrast.
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Filipino Iced Coffee: A rich, sweet coffee enhances the sweet notes of the Ube Buchi while keeping your energy up.
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Sweetened Condensed Milk: Serve a small dish of condensed milk for dipping; it adds an extra layer of indulgence that everyone will adore.
How to Store and Freeze Filipino Ube Buchi
Room Temperature: Keep any leftover Filipino Ube Buchi in an airtight container at room temperature for up to 3 days to maintain their delightful texture.
Fridge: For longer storage, you can refrigerate them in an airtight container for up to 1 week. Reheat in the oven to restore crispiness.
Freezer: Freeze the cooked, cooled dough balls in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat directly from frozen.
Reheating: To enjoy the fried dough balls again, reheat in a preheated oven at 350°F (175°C) for about 10 minutes for crispy goodness.
Filipino Ube Buchi Customizations
Embrace your creativity and tailor this delightful treat to your taste preferences with these fun variations!
- Vegan Filling: Swap ube halaya for a rich coconut cream to keep the treat vegan-friendly without losing any flavor.
- Chocolate Delight: Replace ube with a chocolate ganache or Nutella for a decadent twist that chocolate lovers will adore.
- Spicy Kick: Add a pinch of chili powder or cayenne to the dough for a surprising heat that complements the sweetness beautifully.
- Add Citrus: Incorporate a teaspoon of orange or lemon zest into the dough for a bright, citrusy flavor that lifts the overall taste.
- Nutty Crunch: Include finely chopped peanuts or almonds in with the sesame seeds for an extra layer of crunch and nutty goodness.
- Matcha Magic: Mix in matcha powder into the dough for a unique flavor and a stunning green hue that catches the eye.
- Maple Sweetness: Instead of sugar, use maple syrup to sweeten the dough, offering a rich, warm flavor ideal for brunch gatherings.
- Fill with Cheese: Try adding a bit of sweet cream cheese in lieu of ube for an unexpected yet delightful fusion of flavors.
Dive in and make these Filipino Ube Buchi your own – the possibilities are only limited by your imagination!
Expert Tips for Filipino Ube Buchi
Dough Consistency: Ensure the dough is just wet enough—too sticky will result in fried balls that fall apart.
Filling Amount: Don’t overfill the dough balls; ¼ teaspoon of ube halaya is perfect. Too much can cause them to burst during frying.
Oil Temperature: Use a thermometer to maintain 325°F (160°C) for even cooking. Too hot, and they’ll burn; too cool, and they’ll absorb excess oil.
Fry in Batches: Fry a few at a time to avoid crowding the pot, which can lower the oil temperature and lead to uneven frying.
Serving Suggestion: For a delightful twist, drizzle the cooked Filipino Ube Buchi with condensed milk or dust with powdered sugar for added sweetness.
Filipino Ube Buchi Recipe FAQs
What’s the best way to select ube for making ube halaya?
Absolutely! When selecting ube, look for firm, unblemished purple yams without dark spots or soft areas. The skin should be smooth, and the flesh vibrant purple. If using pre-made ube halaya, opt for a brand that lists natural ingredients for the best flavor.
How should I store leftover Filipino Ube Buchi?
For the best taste, store leftover Filipino Ube Buchi in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week. Just remember to reheat them in the oven to regain that delightful crispness!
Can I freeze Filipino Ube Buchi and how?
Yes, you can! First, let the ube-filled dough balls cool completely. Next, place them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. After freezing, transfer them to a freezer-safe bag or container. These treats can last for up to 3 months in the freezer. When you’re ready to enjoy, reheat them directly from frozen in a preheated oven at 350°F (175°C) for about 10 minutes.
What should I do if the dough is too sticky?
No worries! If your dough is too sticky, try adding a little more glutinous rice flour, about a tablespoon at a time, until you reach a workable consistency. Remember, the goal is a dough that holds together without being too dry or crumbly. If it’s overly wet, it might not hold the filling during frying!
Are there any allergen considerations for this recipe?
While Filipino Ube Buchi is generally safe for most, it does contain common allergens, such as sesame seeds (if coated) and possibly cross-contamination from the ube halaya if produced in facilities that handle nuts. Always check ingredient labels, especially if you’re making them for someone with allergies.
Can I customize the filling in Filipino Ube Buchi?
Very much so! While ube is a classic choice, the dough can be filled with other delicious options such as sweetened coconut, red bean paste, or even Nutella! Just make sure that whatever you use is thick enough to keep the dough sealed during frying. Enjoy experimenting!
Filipino Ube Buchi: Sweet Fried Treats to Savor Together
Ingredients
Equipment
Method
- In a saucepan, bring 1¼ cups of water and 1 cup of sugar to a boil over medium-high heat. Stir until the sugar dissolves completely, then turn off the heat.
- In a large bowl, combine 3 cups of glutinous rice flour. Make a well in the center for the wet ingredients to go in.
- Carefully pour in half of the hot sugar-water mixture, stirring gently until the dough is wet but not overly sticky. Let it rest for 15 minutes to develop.
- Scoop out 1-ounce portions of the dough, rolling them into smooth, crack-free balls. Cover them with cling film to keep them moist as you continue working.
- Use your thumb to press a small indentation in the center of each dough ball, preparing to add the delicious filling.
- Place ¼ teaspoon of ube halaya into the indentation. Make sure to keep it centered for the best results!
- Pinch the dough closed around the filling, rolling the ball gently in your hands again to ensure it’s smooth and sealed well.
- Dip each dough ball in water and then roll it in sesame seeds until it’s fully coated.
- In a pot, heat vegetable oil to 325°F (160°C) for frying.
- Add the dough balls to the hot oil, frying them for 5-7 minutes until golden brown.
- Carefully transfer the fried balls to a wire rack to cool and drain excess oil.
