Buchi Ube is a variation of the fried Chinese pastry which is made of glutinous rice flour. This pastry has a coating of aromatic sesame seeds. The outer shell is crisp and it’s chewy inside. Red bean paste is commonly the filling for Buchi or butsi which is a Filipino favorite. As per my daughter’s request, I used purple yam in this recipe. We enjoy this sweet treat especially after a hearty meal. Serves this deep fried treat to friends and they will ask for more.
Now, you can make this delectable fried Chinese pastry at home.
The secret ingredient is always LOVE
Tips for Buchi Ube
- For best results, half-cook the glutenous rice flour in hot water so that you don’t need to spend much time deep frying the buchi at the same time avoiding over cooking it.
- 1 1/2 cup glutenous rice flour
- 1 1/4 cup boiled water
- 1/4 cup brown Sugar
- 1 tbsp cooking oil
- 1 cup sesame seeds
- 3 cups cooking oil for frying
- 3/4 cup ube paste store bought
- Heat 1 1/4 cup water in a small cooking pot. When the water boils, remove from heat source. Add sugar and dissolve.
- Pour 1 cup of the glutenous rice flour onto the hot water. Stir until the flour absorbs the water. Then add the remaining glutenous rice flour to make the dough. Let it rest for 15 minutes
- When dough is rested. Roll the dough into a log. cut into pieces with each piece weighing 30 grams (I suggest that you invest in a weighing scale since it’s very useful in the kitchen)
- Roll the pieces of cut dough into a ball and flatten. Put 1 tsp purple yam filling on all pieces of dough.
- Seal all the dough making sure there are no cracks to avoid spilling of the purple yam. Roll it on your palm until it’s perfectly round. Do with all the remaining pieces of dough.
- In a bowl, pour the sesame seeds and dredge the buchi, making sure all of the dough is covered with sesame seeds.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the dough balls in batches until golden brown. When done, let rest to cool down and serve. Bon Appetit!