Ube Buchi (Sweet Potato Donuts)

Featured in the Honolulu Star-Advertiser on April 30, 2014.



Ube Buchi (Sweet Potato Donuts)


  • 3/4 cup grated ube (purple sweet potato)
  • 1/2 cup coconut milk
  • 1/2 cup sugar


  • 3 1/4 cups mochi flour
  • 1/2 cup evaporated milk
  • 1/4 cup sugar
  • 3/4 cup water
  • 3/4 cup sesame seeds
  • 2 cups cooking oil, for frying


  1. In a saucepan, mix filling ingredients.
  2. Cook over medium low heat, stirring constantly, until coconut milk evaporates and mixture is thick, about 30-40 minutes.
  3. Remove from heat; set aside.
  4. In a large bowl, mix flour, milk, sugar and water to form dough.
  5. Scoop 2 tablespoons of dough and shape into a ball.
  6. Make a hollow indention in the center of the dough; fill with 1/2 tablespoon of ube mixture.
  7. Seal and shape into a ball; repeat with remaining dough.
  8. Roll each ball into sesame seeds, pressing firmly.
  9. In a medium pot, heat oil to 350°F.
  10. Deep fry dough balls for 4 minutes or until golden brown.
  11. Drain and serve hot.

Makes 30 balls.

Approximate Nutrient Analysis per doughnut ball:
150 calories, 8 g fat, 1.5 g saturated fat, 5 mg cholesterol, 5 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g sugar, 2 g protein


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