Ube cheese buchi is a more sosyal Filipino buchi ball made with glutinous rice flour, sugar, ube flavour, cheese, oil and sesame seeds. In every bite you will fee the goodness of cheese and sesame seeds, and will tickle your taste buds. Try this recipe in your home with your family and relatives to enjoy this weekend.
UBE CHEESE BUCHI
Buchi is a pastry goodie made from glutinous rice flour. The original buchi is from the Chinese cuisine. The snack is known for its distinct characteristic of being coated with sesame seeds. This is why another name for buchi is sesame balls. The original buchi is hollow inside. The Filipino version of buchi is known for its sweet mung bean filling. Mung bean buchi is one of my personal favorites. This sweet snack is so special for us that we only do it during special occasions.
The combination of ube and cheese has been here ever since the start of time. Ube and cheese are automatic flavor options for pastry, ice cream and cakes. Have you ever heard of the rise of the ube cheese pandesal? Since then, many people tried to incorporate the ube and cheese combination in different food especially in pastries. This recipe will show you how the ube and cheese does magic to make your classic buchi more sosyal and tastier.
HOW TO COOK UBE CHEESE BUCHI
The first step is to make the ube flavouring. It is actually dissolved sugar with a few drops of ube concentrate. You can also use ube powder as a substitute. Have your glutinous rice flour prepared in a large bowl and pour the ube mixture little by little. This has been a frequent mistake for some. More often than not, if you directly mix the ube mixture and the flour, it becomes too wet. If this happens, the remedy would be adding more glutinous flour until you achieve the right consistency. Prepare for some mini arm work. Since the dough is sticky, it will only take you about 2 minutes of kneading before it is ready.
Now is the time where the cheese meets the dough. The goal here is to place a cheese cube inside a ball of ube dough. Do this by scooping some dough, flatten it like a small plate, place a cheese cube at the center, and then wrap the cube and roll the dough into a ball again. Tada! The cheese is now inside the dough. There is actually no limit to the size of the cheese cube. As a cheese lover, no cheese is enough. One defining characteristic of a buchi is that it is coated with sesame seeds. Before you finally fry your ube cheese buchi, do not forget to roll it in sesame seeds.
The final step for our ube cheese buchi is deep frying. The buchi may sink once you first put it in oil. When it is cooked, it will float like a magical boat. And it’s done! You can finally indulge on the nutty and sweet ube cheese buchi!
Ube Cheese BuchiCourse: Snacks
¾ cup sugar
¾ cup hot water
1 to 2 teaspoon ube flavor (or ube powder)
2 cups glutinous rice flour
oil (for deep-frying)
- Add the sugar in a bowl. Add the hot water and stir well until the sugar dissolves. Add the ube flavor and then mix until well-incorporated. Set aside.
- On a separate bowl, add the glutinous rice flour. Add the ube mixture little by little until you achieve the right dough consistency. The dough should be sticky but not too wet.
- Knead the dough for 2 minutes until smooth. Let it rest for 15 minutes.
- Scoop around 1 tablespoon of the dough and roll into a ball using your palms. Flatten the ball and place a cheese cube. Roll the dough into a ball again. Repeat this step with the rest of the ingredients.
- In a small bowl, add a tablespoon of glutinous rice flour and 2 tablespoons of water. Stir until the flour dissolves.
- In a flat plate, add some sesame seeds. Dip the buchi rolls in the flour and water mixture and then coat with sesame seeds. Roll the buchi balls again using your palms to help remain the sesame seeds intact. Repeat this step with the rest of the buchi balls.
- Heat some oil for deep-frying. Fry the buchi balls using low heat for a few minutes until it floats.
- Once it floats, cook for another 2 to 3 minutes while submerging them a bit into the oil.
- Transfer the fried ube cheese buchi into a strainer or paper towel to drain excess oil.
- Serve and enjoy!
Ube Cheese Buchi Recipe (TAGALOG)
- ¾ tasa ng asukal
- ¾ tasa MAINIT na tubig
- 1 hanggang 2 kutsarita ng ube flavor
- 2 tasa ng glutinous rice flour
- cheese cubes
- sesame seeds
- mantika (para sa deep-frying)
- Sa isang bowl, ilagay ang asukal at mainit na tubig. Haluin ito hanggang matunaw ang asukal. Ilagay ang ube flavor at haluin ito ulit.
- Sa hiwalay na bowl, ilagay ang glutinous rice flour. Ibuhos ang ginawang ube mixture ng paunti-unti hanggang makuha ang tamang consistency ng dough. Ang dough ay dapat malagkit pero hindi sobrang basa.
- Masahin ang dough ng 2 minuto hanggang maging smooth. Isangtabi ito ng 15 minutes.
- Kumuha ng isang kutsara ng dough at iroll ito sa iyong palad. Iflatten ang ball at maglagay ng isang pirasong cheese cube. Iroll muli ang dough para maging ball. Gawin ang steps na ito hanggang magamit lahat ng dough at cheese cubes.
- Sa isang maliit na bowl, maglagay ng isang kutsarang glutinous rice flour at ihalo ito sa dalawang kutsarang tubig hanggang matunaw.
- Maglagay ng sesame seeds sa isang pinggan. I-dip ang buchi balls sa flour at water mixture saka i-coat ng sesame seeds. I-roll muli ang buchi balls gamit ang palad para dumikit ang sesame seeds. Gawin ang steps na ito sa iba pang buchi balls.
- Magpainit ng mantika sa kawali. Iprito ang buchi balls ng ilang minute gamit ang mababang apoy hanggang lumutang.
- Kapag lumutang na ang buchi balls, lutuin pa ito ng 2-3 minuto. Medyo ilubog ang mga ito sa mantika.
- Ilipat ang fried ube cheese buchi sa isang strainer o paper towel para tumulo ang sobrang mantika.
- Iserve ito and enjoy!