• Combine sugar and hot water, stir until sugar is dissolved.
• Add into the rice flour then mix until combined.
• Knead until it forms a dough.
• Add oil and continue kneading until dough becomes smooth.
• Rest the Buchi dough for 20 minutes.
• Mix 2 tbsp. Glutinous flour with water.
• Set aside flour mixture, you will use this to stick sesame seeds to Buchi balls.
• On a clean surface, dust with flour & roll the Buchi dough.
• Divide dough into two and roll into a log.
• Cut dough to 16 pieces, then form into a ball and set aside.
• Flatten the ball dough and make a hollow in the center.
• Fill it with Ube Halaya and seal the dough then roll again to form a ball.
• Repeat the process until all dough are filled
• Dip balls into the flour mixture and coat with sesame seeds
• Continue the process until all balls are rolled with sesame seeds.

Frying Buchi :

• Heat oil over medium-low heat
• Fry Buchi balls in batches, do not overcrowd the pan.
• Flip often to avoid sesame seeds from burning.
• Buchi expands as it cooks; it creates a hallow interior and crunchy exterior.
• Fry each Buchi balls until golden brown.

Tip: Don't overfill your dough with Ube Halaya