Chewy sticky rice balls with a sweet and creamy ube jam filling. Make plenty to satisfy everyone in the family. Ube buchi is something you'll crave again and again.See the cheese buchi recipe for an illustrated guide on forming the balls.
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.
Ube Buchi printed from https://casaveneracion.com/ube-buchi/ for personal use only. Not for republication nor distribution.