Filipinos love snacks. It’s like our bridge to every meal. Some snacks are even considered a meal in itself as they contain carbs and protein that makes us full. One example is BUCHI. We’re sure that you’ve already seen them or even tasted them. They are commonly served in Chinese restaurants or as street food. You can’t just get enough of the surprising explosion of flavor in its filling! Here’s a simple Pinoy recipe of basic BUCHI. You can experiment with the filling with a flavor that you like.
What You Need
- 1 1/3 cups water
- ¾ cup brown sugar
- 3 cups glutinous rice flour
- 1 cup sesame seeds
- oil for deep frying
- 1 cup split mung beans, peeled
- 1 cup sugar
What To Do
- Boil ¾ cup of water in a pot over medium heat. When boiled, transfer to a bowl and add brown sugar. Stir until dissolved and let cool.
- In a separate bowl, put flour and make a well in the center. Pour half of the sugar water. Gently stir with a spatula to moisten the flour. Add the rest of the water gradually and combine using hands until dough forms. Add water in 1 tablespoon increments until it feels wet but not overly sticky.
- Divide dough in uniform portions. Roll each portion into 2-inch balls. Roll until the ball is smooth and with no cracks. Lay on a platter and cover with plastic film until ready to use.
- Rinse beans with cold water.
- Combine beans and 2 cups of water and boil in a pot over medium heat. Lower down heat and cover and continue cooking for 20-30 minutes.
- In a blender, process the beans until smooth. Add sugar and stir.
- In a non-stick pan, cook mung bean mixture. Stir and mash regularly until liquid is absorbed and it becomes a thick paste. Remove from heat and let cool.
- Flatten each dough ball into a circle with around 4-inch of diameter. Put 1 tablespoon of mung bean filling in the center of each circle. Gather the edges and seal. Roll into a ball until smooth.
- Dip balls in water until moistened and then roll in sesame seeds until fully coated.
- Heat about 3-inch deep of oil over medium heat. Gently lower balls into oil and deep fry for 7 minutes or until golden brown. Do not overcrowd the pot and cook the balls in batches. Regularly turn the balls for even browning.
- Remove from pot and drain using paper towel. Serve.