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.
That's the key as long as you don't to put too much flour. Again, adjust the flour as needed. Also, a combination of water and glutinous rice flour will serve as a gel or coating to make the sesame seeds stick to the rice balls. Deep fry all the coated dough and voila, you have a delicious homemade Buchi with Ube filling.
Like palitaw, the buchi will float to the surface of the oil when cooked. To help it keep shape and prevent sagging, continue to cook a few minutes longer using a pair of chopsticks to turn them constantly in the oil for even browning. See the frying steps below.
Kakanin Buchi/ Butsi as we call it in Bataan is one of my favorite meryenda (snack). It is made from glutinous rice that is cooked in coconut milk, mixed with condensed/coconut mixture and then baked.