WATCH: How to Make Buchi
These chewy, sweet balls are a great snack!
Buchi is a chewy snack made of fried glutinous rice flour and a sweet bean paste (monggo) filling. This rice cake has Chinese origins but is also popular in the Philippines. It's delightfully chewy and is a great snack!
Prep time 10 minutes
Cooking time 40 minutes
Makes 9-12 pieces
For the Mung Bean Filling:
1 cup mung beans
water for boiling
½ cup sugar
3/4 cup water
¾ cup brown sugar
3 cups glutinous rice flour
1 cup sesame seeds
oil for deep frying
Make the mung bean filling: In a pot over medium heat, combine beans and about 2 cups water. Cook for about 20 to 30 minutes or until tender. Strain the cooked mongo twice. Add sugar until combined. Set aside to cool.
In a pot over medium heat, bring the water to a boil. Remove from heat and transfer to a bowl. Add brown sugar and stir until dissolved. Allow to slightly cool.
In a big bowl, place flour. Make a well in the center and pour half of the sugar water. With a spatula, stir to moisten flour. Add the rest of the water. Combine the flour mixture and form into a dough.
Roll into balls, it should be smooth and without cracks.
Using fingers, flatten each dough ball into a sphere of about ¼-inch thick and 4-inches in diameter. Place mung bean filling in the center and gather edges of dough around filling.
Pinch dough together to completely seal, roll repeatedly into a smooth ball with no cracks.
Gently roll balls in sesame seeds until fully coated, pressing lightly to make sure seeds stick well to the dough. Repeat with remaining buchi balls.
In a medium-sized pot, deep fry balls for about 6 to 7 minutes or until golden brown and begins to float to the top. Remove from pot and drain on paper towels.