Name: Homemade Ube Cheese Buchi (Sesame Balls) Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Filipino
Ingredients: 1 cup glutinous rice flour; 2 tbsp sugar; ½ cup mashed ube (or ube halaya); ½–¾ cup warm water; 1 tbsp vegetable oil; ½ cup ube halaya (if not used in dough); ½ cup cheese (cut into small cubes, cheddar or quick melt); ½ cup sesame seeds; Cooking oil (enough for deep frying)

Jump to Recipe· 3.8 from 11 reviews

I am beyond excited to share this Homemade Ube Cheese Buchi (Sesame Balls) Recipe because it perfectly combines the crispy exterior you crave with a chewy, flavorful inside bursting with creamy ube and melty cheese. Every bite feels like a special treat—sweet, slightly savory, and utterly addictive. This recipe has become one of my go-to snacks whenever I want to impress friends or enjoy a comforting, vibrant dessert that tastes like a little party in my mouth.

Why You’ll Love This Homemade Ube Cheese Buchi (Sesame Balls) Recipe

What makes this recipe stand out for me is that incredible harmony between texture and flavor. The crispy, golden sesame crust gives way to a chewy dough, and then, the explosion of creamy, subtly sweet ube paired with the gooey, savory cheese inside hits all the right notes. It’s like a delightful surprise every single time I bite into one. The ube’s natural purple hue adds a gorgeous pop of color that’s as pleasing to the eyes as it is to the palate.

I also love how approachable this Homemade Ube Cheese Buchi (Sesame Balls) Recipe is to prepare. The ingredients are simple and easy to find, and the method isn’t intimidating at all—even if you’re new to making fried treats at home. Plus, the results are consistently fantastic without needing fancy equipment. These little balls of heaven are perfect for sharing at family gatherings, parties, or even a cozy weekend afternoon snack. I always feel proud serving them because they look and taste like something from a beloved bakery.

Ingredients You’ll Need

The image shows seven clear glass bowls placed close together on a white marbled surface. Starting from the top left, a large bowl is filled with white flour, next to it on the top right is a bowl containing white granulated sugar. Below the flour bowl is a small bowl with yellow cooking oil. In the center is a medium bowl filled with a smooth, mashed purple mixture. Below the sugar bowl and slightly toward the lower right is a medium bowl with clear water. On the bottom left is a small bowl filled with small white cubes, likely cheese or butter. Near the center bottom, next to the cubes, is a smaller bowl with a thick dark purple paste. Finally, at the bottom right edge is a small bowl filled with small beige seeds or grains. photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this recipe is straightforward, but each component plays a crucial role in creating the perfect balance of flavor, color, and texture. From the glutinous rice flour to the ube halaya and cheese cubes, every piece is essential in delivering that classic chewy and creamy bite.

Glutinous rice flour: This is what gives the dough its signature chewy texture and helps the sesame seeds stick beautifully.
Sugar: Adds just the right amount of sweetness to balance the savory cheese and earthiness of ube.
Mashed ube or ube halaya: Provides that vibrant purple color and sweet, creamy ube flavor in the dough base.
Warm water: Helps to bind the dough just right, ensuring a smooth, pliable mixture that’s easy to shape.
Vegetable oil (in dough): Adds moisture and tenderness to the dough, making it less sticky and more manageable.
Ube halaya for filling: If not mixed into the dough, this adds an extra creamy burst of ube inside each ball.
Cheese (cheddar or quick melt), cut into cubes: This savory surprise melts perfectly inside, contrasting the sweet ube beautifully.
Sesame seeds: The coating that crisps up to a golden finish and brings a toasty flavor with every bite.
Cooking oil for deep frying: Essential for achieving that irresistibly crispy exterior without greasiness.

Directions

Step 1: In a large mixing bowl, combine the glutinous rice flour and sugar. Mix them well to distribute the sweetness evenly throughout the dough.

Step 2: Add the mashed ube (or ube halaya if using for the dough) and the vegetable oil. Stir as you gradually pour in warm water, mixing until the dough comes together into a smooth, pliable ball that is not too wet or sticky. You might need between half a cup to three-quarters, so add slowly.

Step 3: Divide the dough into small portions, approximately the size of a golf ball. Flatten each into a disc using your palms or fingers, creating a small well in the center for the filling.

Step 4: Place about a teaspoon of ube halaya (if not mixed into the dough) and a cube of cheese in the center of the disc. Carefully fold the edges over to completely enclose the filling, pinching the dough together to seal it. Roll gently between your palms to smooth the surface, reshaping as needed.

Step 5: Pour sesame seeds into a shallow dish. Roll each ball thoroughly in sesame seeds, pressing lightly to ensure they stick well and create a nice coating.

Step 6: Heat cooking oil in a deep fryer or heavy-bottomed pan to around 350°F (175°C). Carefully drop the sesame balls in, frying in batches to avoid overcrowding.

Step 7: Fry for about 3-4 minutes, turning frequently, until the sesame seeds are golden brown and the dough is cooked through. The cheese inside should be melted and gooey.

Step 8: Use a slotted spoon to remove the balls from the oil and drain them on paper towels to soak up excess oil. Let them cool slightly before serving so you don’t lose that chewy, melty magic.

Servings and Timing

This recipe yields approximately 12-15 sesame balls, perfect for sharing with a small group or enjoying over a couple of days. The prep time takes about 25 minutes, including mixing and shaping, with around 10 minutes of frying time. Overall, you’re looking at about 35 minutes from start to finish. Keep in mind, allowing the sesame balls to cool for 5-10 minutes before serving helps the flavors settle and texture perfect.

How to Serve This Homemade Ube Cheese Buchi (Sesame Balls) Recipe

The image shows a close-up of a small purple dough circle with a textured purple filling in the center topped with a cube of pale yellow butter. The dough is placed on a dark surface dusted with white flour. In the background, there are several round purple dough balls and a white plate with more pieces of dough, all slightly out of focus. The lighting highlights the dough’s smooth texture and the contrast between the deep purple and pale yellow butter. Photo taken with an iphone --ar 4:5 --v 7

I love serving these sesame balls warm, right out of the frying pan, while the cheese inside is still wonderfully soft and melty. They also taste fantastic at room temperature once they’ve had a chance to cool just enough to hold their shape and chewiness. For an elegant presentation, I place them on a pretty plate lined with banana leaf or parchment paper and sprinkle a few extra toasted sesame seeds on top. Adding a tiny dish of ube halaya on the side for dipping brings an extra indulgent touch.

These treat pairs beautifully with light beverages like jasmine tea or an iced matcha latte to balance the sweet and savory flavors. If you want to go for cocktails, try a refreshing yuzu spritz or even a sweet sake to complement the ube’s unique taste. I often bring these to family parties and casual get-togethers because they’re finger-friendly, shareable, and always spark conversations about the delightful filling combination.

For portioning, I usually recommend 2-3 balls per person as a snack or dessert, making sure there’s enough to sample without feeling too heavy. They’re perfect for satisfying that sweet craving without being overwhelming. Plus, their vibrant purple color always makes them stand out on any dessert table or snack spread.

Variations

One thing I absolutely love about this Homemade Ube Cheese Buchi (Sesame Balls) Recipe is how versatile it is. If you prefer a vegan version, you can swap out the cheese for a plant-based melting cheese or even a coconut cream filling to maintain that creamy richness inside. For gluten sensitivity, ensure your glutinous rice flour brand is certified gluten-free, as sometimes cross-contamination might occur.

If you want to experiment with flavors, try mixing pandan extract into the dough for an extra aromatic twist or use a mix of cheeses like mozzarella and cheddar to add complexity to the filling. Some friends of mine also like to stuff the balls with sweetened red bean paste or even crunchy crushed nuts for textural surprise.

As for cooking methods, while deep frying is classic and unbeatable for that crispiness, I’ve also tried baking these at 375°F (190°C) until golden, which results in a lighter but still delicious treat. Air frying is another modern adaptation that helps cut down oil use while keeping the outer shell delightfully crisp.

Storage and Reheating

Storing Leftovers

When I have leftover ube cheese buchi, I store them in an airtight container lined with paper towels to absorb any moisture. They keep well at room temperature for up to 24 hours, but for best texture, I prefer refrigerating them for up to 2 days. Just be aware that refrigeration can make the exterior a bit softer.

Freezing

If you want to freeze these sesame balls, place them on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe bag or container. They freeze well for up to one month. When ready to eat, thaw at room temperature before reheating to maintain that chewy texture and melty filling.

Reheating

To reheat, I gently warm them in a toaster oven or air fryer at 300°F (150°C) for 3-5 minutes. This method crisps the sesame coating again without overcooking the dough. Avoid microwaving if you want to keep the texture crispy, as it tends to make the balls chewy but soft on the outside. A quick pan-toast on medium heat also works beautifully to restore some crunch.

FAQs

Can I use frozen ube halaya for this recipe?

Yes! Frozen ube halaya works perfectly once thawed. Just make sure it’s softened to room temperature for easier mixing and shaping. If it feels too stiff, warming it slightly in the microwave can help.

What cheese type works best in Homemade Ube Cheese Buchi (Sesame Balls) Recipe?

I prefer quick-melt cheeses like cheddar or processed cheese because they melt evenly and create that gooey, luscious core. You can experiment with mozzarella for a stretchier texture but be aware it has a milder flavor.

How do I know when the buchi is fully cooked?

Look for a golden brown sesame seed crust that is evenly crisp. The dough will feel firm yet still chewy. The best test is cutting one open after frying to see if the dough is cooked through and the filling is warm and melty.

Can I make the dough in advance?

Absolutely! You can prepare the dough a few hours ahead and keep it covered at room temperature. Just ensure it doesn’t dry out by wrapping it tightly with cling film before storing.

Is it safe to deep fry at home?

Definitely, as long as you monitor the oil temperature carefully and don’t overcrowd the pan. Using a thermometer helps keep the heat steady to avoid greasy or undercooked buchi.

Conclusion

I truly hope you feel inspired to try this Homemade Ube Cheese Buchi (Sesame Balls) Recipe and experience all the joy it brings me every time I make it. It’s a wonderful blend of textures and flavors that feels special yet wonderfully simple to prepare at home. Whether for a fun snack or a festive treat, these sesame balls never fail to delight, and I can’t wait for you to enjoy them as much as I do!