Ube (purple yam) jam stuffed into glutinous rice balls, rolled in sesame seeds and deep fried until golden and crisp. Ube buchi is a lovely Filipino spin on a Chinese classic.
My daughter Alex’s idea.
You can use store bought ube jam or make your own (Alex made her own from scratch). Note though that you want really thick jam for making ube buchi. Chunky is preferable to ultra smooth jam too for better texture.
- Using two teaspoons, form the ube jam into one-inch balls. Arrange on a tray and stick in the freezer for about 10 minutes. Semi freezing the filling will make it easier to stuff the jam into the rice balls.
- Dump the glutinous rice flour and sugar into a bowl. Mix in just enough water to allow the mixture to come together into a ball.
- Using a small ice cream scoop, divide the dough into 15 portions.
- Roll each portion between the palm of your hands to form small balls.
- Arrange the balls on your work surface and, using your index finger, press the center of each ball to create an indentation.
- Drop a semi-frozen ube jam at the center of each rice ball.
- Gather each ball to enclose the cheese filling.
- Roll the balls in sesame seeds to completely cover the surface.
- Heat enough cooking oil to reach a depth of at least three inches.
- Fry the ube buchi over high heat until the crust is crisp and golden brown.
- Serve the ube buchi while hot.
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