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Ube Buchi

Buchi or butsi is a sesame seed covered pastry made from glutinous rice flour with bean paste filling. It is another favorite Filipino dessert which is an adaptation of the Chinese Jin Deui.

We all love buchi…and yesterday, I tried making buchi for the first time. Instead of the commonly used red bean paste, I used ube (purple yam) paste for the filling. I was able to make 20 pieces of buchi…and now, they’re all gone!

Such a delectable treat that is crispy on the outside and soft and chewy on the inside! It’s really worth a try!

Prep Time: ~45 minutes*                Cook Time: ~5 minutes                    Yield 20 pcs. 
*including cooking the filling
  • 3 ¼ cups glutinous rice flour
  • ½ cup evaporated milk
  • ¼ cup sugar
  • ¾ cup water
  • ¾ cup sesame seeds
  • 2 cups cooking oil
  • 1 cup haleyang ube (purple yam jam)
  • ¾ cup frozen grated ube
  • ½ cup evaporated milk
  • ½ cup sugar

1. If not using ready-made haleyang ube: 
In a saucepan, mix filling ingredients. While stirring, cook over medium low heat until milk  evaporates and the mixture is too sticky to stir. This may take 30-45 minutes. Don't stop stirring if you don't want to burn your haleya! Remove from heat. Set aside.
2. In a bowl, mix glutinous rice flour, milk, sugar and water thoroughly to form a dough.
3. Scoop about 2 Tbsp dough and shape into a ball.
4. Press the center of the dough until it becomes hollow. Fill it with ½ Tbsp cooked ube. Seal and shape into a ball again.

5. Place the sesame seeds in a bowl then roll the dough balls over it one by one. Make sure that the seeds stick on the dough.

6. In a pan, over medium heat, deep fry the dough balls for about 4 minutes or until they turn light brown.
7. Remove the cooked buchi from the pan and drain on a paper towel lined plate.
8. Serve as snack or dessert!


  1. i love buchiii.. but i'm too lazy to cook. nyahaha. I'll just buy it from dimsum.. wee

  2. That looks so good... Like seriously... I want one now! lol!

  3. @Sharlot: It's really easy to prepare & cook! Try it! :)
    @Kim: If you live next door, it would be easy!:)

  4. Those look wonderful! So delicious!

    Great blog; happy I found you!

    Mary xo
    Delightful Bitefuls

  5. What an interesting color of that filling! It looks just unreal

  6. We have this at Malaysia from the Chinese shops. Looks so mouthwatering, great recipe.

  7. Oh I love Buchi! Thank you for the recipe - I'll have to make them soon... I haven't had one in years!

  8. The color is outstanding! They look delicious!

  9. Ok, so I'll admit to never trying these...your photo had such a visual impact I just had to visit and find out what they were! A wonderful way to learn about different food cultures, a great post!x

  10. that color and texture look wonderful! yummm!

    Jas at

  11. Your Buchi dessert looks like so much fun. I love the inside color and the little bun is precious. I really want to try to make this little treat. Thank you so much for sharing with Full Plate Thursday and please come back!

  12. Oh man ube... I remember my grandma having to hire an unsuspecting kid to stir this!

    Buchi looks good!

  13. yeah! I tried it and its really tasty! Thanks for the recipe...

  14. Hi Tina I love all your recipe. may tanong lng ako kung pwede ba gamitin roasted na sesame seeds kasi yun ang nabili palo kung gumawa ng ube buchi sounds really good.Thank you

  15. yes Lani! You can use roasted sesame seeds! :)

  16. Congratulations! We wanted to inform you that this post has been selected as a featured Archive Posts during the month of September.

  17. Tried this today and the other day, for sure I will make more for the following days <3 thanks mucho Tina!

  18. Hi Tina. I love buchi but with the sweet monggo filling. Do you have a recipe for a sweet monggo filling? Thanks.

    1. Hi Suzette!
      I'm not a fan of mung bean paste so I haven't tried making it...but here's a recipe from one of my fave blogs: How to Make Mung Bean Paste. Hope this helps!

  19. Thanks for the recipe! Have you tried making them ahead and freezing to fry at a later date?

  20. Buchi is my all time favorite. Thank you so much for sharing this recipe.