Description
Homemade Ube Cheese Buchi are delightful Filipino sesame balls with a crispy outside and chewy inside, filled with a creamy and flavorful combination of ube halaya and melted cheese. This batch perfect recipe features glutinous rice flour dough infused with mashed ube, filled generously with sweet ube halaya and savory cheese cubes, coated in sesame seeds, and deep-fried to golden perfection for an irresistible snack or dessert.
Ingredients
For the Dough:
- 1 cup glutinous rice flour
- 2 tbsp sugar
- ½ cup mashed ube (or ube halaya)
- ½–¾ cup warm water
- 1 tbsp vegetable oil
For the Filling:
- ½ cup ube halaya (if not used in dough)
- ½ cup cheese (cut into small cubes, cheddar or quick melt)
For Coating:
- ½ cup sesame seeds
For Frying:
- Cooking oil (enough for deep frying)
Instructions
- Prepare the Dough: In a mixing bowl, combine the glutinous rice flour, sugar, mashed ube or ube halaya, and vegetable oil. Gradually add warm water while mixing until a smooth, pliable dough forms that is not too sticky or dry.
- Prepare the Filling: If ube halaya was not used in the dough, mix it with the cubed cheese to create the filling. The cheese should be cut into small cubes to ensure they melt evenly inside during frying.
- Shape the Buchi: Pinch off small portions of the dough and flatten each into a small disc. Place about a teaspoon of the ube-cheese filling in the center, then carefully fold and pinch the edges to seal and form a ball. Ensure no filling escapes.
- Coat with Sesame Seeds: Roll each filled dough ball over the sesame seeds until fully coated, pressing gently so the seeds stick well to the surface.
- Heat Oil for Frying: In a deep frying pan or wok, heat enough cooking oil over medium heat to deep-fry the buchis. The oil should be around 350°F (175°C) for optimal frying.
- Deep Fry the Buchi: Carefully drop the coated balls in batches into the hot oil, frying them until they turn golden brown and crispy on the outside, about 4-6 minutes. Stir occasionally to avoid sticking and ensure even cooking.
- Drain and Serve: Remove the fried buchis with a slotted spoon and place on paper towels to drain excess oil. Serve warm for the best chewy and melty ube cheese experience.
Notes
- Adjust the water quantity based on the consistency of the dough; it should be soft and easy to shape but not sticky.
- Use good quality cheese that melts well, such as quick-melt or mild cheddar, for a creamy filling.
- Frying temperature is key; too hot oil will brown the outside too quickly without cooking the inside.
- If ube halaya is used in the dough, use plain cheese for the filling to balance sweetness and savoriness.
- Serve immediately for optimal texture, as buchis get chewier when they cool.
