Soft coconut and ube buchi with a decadent yema filling!
Place the butter in a saucepan over medium low heat and allow it to melt.
Stir in the condensed milk and allow to cook for 3 minutes. Add the egg yolks then continue stirring for 2 minutes. Turn off the heat and allow the mixture to cool down. Chill in the Chiller.
In a pot over medium heat combine coconut cream and sugar. Stir until the sugar dissolves. Add the ube powder and mix until well combined.
Let the mixture cool a bit then add the glutinous rice flour. Mix until well combined
Add the ube flavoring ang mix well.
On a clean surface, dust with flour & roll the buchi dough.
Divide the dough into two and roll it into a log. Cut dough into 16 pieces, then form it into a ball and set aside.
Flatten the ball dough and make a hollow in the center. Fill it with yema balls and seal the dough then roll again to form a ball. Repeat the process until all dough is filled
Roll the Buchi balls in sesame seeds until they are completely covered. Heat oil over medium heat, and fry the Buchi balls in batches. Flip often to avoid sesame seeds from burning.