Crunchy on the outside, chewy and sweet inside, this Buchi recipe will surely hit the right spot. Fill your home with the aroma of sesame seeds and serve fresh to your loved ones. This recipe has an extra ingredient for a crispier Buchi!
What is Buchi?
Buchi is a Filipino treat made of glutinous rice stuffed with a sweet filling, rolled in sesame seeds, and fried into golden brown goodness. This fried dim sum originated from China and is known to them as Jian Dui. They normally filled it with lotus, sweet black bean, or red bean paste. In the US, this is commonly known as sesame balls.
You will frequently find them served as a dessert in Chinese restaurants all over the country. They are also sold by street food vendors or peddlers and enjoyed as an afternoon snack.
Options for the Buchi Filling
With the ingenious minds of Filipinos, there are several local options to use for the filling. Ube (Purple Yam), Kamote (Sweet Potato), and Monggo (Mung Beans) are some of the most popular ones.
Others have even ventured to more unconventional but fun options like chocolate, custard, banana with cinnamon, and mozzarella cheese.
Today, I will be using Ube and Red Mung Paste because I have both ingredients handy so why not, right?
If you do not have red mungs beans, you can also use canned red kidney beans as an alternative. You can find the recipe below.
Foxy Tips for a Yummier Buchi:
The crispier the better- if you want your Buchi to be crispier, try adding potato flakes. I used it on the last batch I made and it turned out much better.
Don’t let it pop! - Buchi pops if they are cooked using high temperature because the outer layer will cook faster than the inside. So, remember to use medium to low heat when frying for a better end result.
Keep them round and plump- once the Buchi floats on top, it generally means it is cooked. However, if you want to prevent it from deflating later on, keep it on a bit longer. Use chopsticks or a fork to continuously spin the balls while frying for even cooking until you are satisfied with the texture and color.
About glutinous rice flour. Just like any other rice, glutinous rice also has varying water absorption levels. This recipe should only serve as a guide. You may need to adjust the water if the dough is too dry to form into balls. Alternatively, you may need more glutinous rice flour is the dough is too wet and flattens a nit after forming into a ball. This is important as too much water will prevent the balls from floating even when cooked.
Other Glutinous Rice Flour Recipes
Do you have excess glutinous rice flour after making this delicious batch? Don't let it go to waste and use it right away.
Here are our other recipes using glutinous rice flour:
Palitaw- an afternoon snack or ‘merienda’ that consists mainly of glutinous rice coated with grated coconut and sugar and sometimes roasted sesame seeds.
Ginataang Bilo-bilo- Made with glutinous rice balls, plantain bananas, sweet potatoes, and tapioca pearls that are cooked in sweet coconut milk. Adding jackfruit makes it more special.
Espasol- a Filipino sticky rice delicacy made of toasted glutinous rice flour cooked in coconut milk. A popular hearty and healthy snack that only uses 4 basic ingredients.
Buchi Recipe
Ingredients
- 1 ½ cups glutinous rice flour
- ¼ cup brown sugar
- ¼ cup mashed potato flakes (optional)
- ¾ cup warm water -adjust as needed
- ⅛ teaspoon salt
- ½ cup sesame seeds
- ½ cup Ube Halaya
- ½ cup Sweet Red Munggo Paste
Instructions
- In a small bowl, dissolve sugar and salt in the warm water.
- In a bigger bowl, combine the glutinous rice flour and potato flakes and then add the sugar water and mix until they form a dough. You might need to add a bit of water or more rice flour to get the right consistency. It should be soft and bit wet but not too sticky.
- From this dough, form small balls about 1 ½ inch in size.
- Press each ball flat using both palms. The dough should not make big cracks on the edges if it has the right consistency.
- Add some filling on the center (about half teaspoon) and then gather the edges to enclose the filling inside. Roll again between your palms to make the ball smooth and round.
- Once all balls are filled, it is time to cover them with sesame seeds. Place enough sesame seeds on a flat surface. Wet your palms with some drops of water and rub them together. Take a ball and roll it a few times between your palms. Roll the ball pressing ever so light lightly with sesame seeds.
- In a deep pan or a pot, heat oil over medium heat. Make sure that the oil is deep enough so the balls will be fully submerged while frying. Place enough balls in the hot oil but do not overcrowd. Fry each batch for 6-8 minutes or until golden brown and after the balls float to the surface. Drain in a wire rack.
- Serve while warm.
Nutrition
This Buchi recipe was originally published in February 2016. Updated in June 2020 to include new photos and a recipe video.
Recipe for Red Bean Paste from Kidney Beans
- 2 cups (1 can) kidney beans
- ¼ cup water
- ¼ Sugar
- Put all in a mixer or blender and pulse until it becomes fine.
- Transfer in a pan and cook under medium heat for about 15 minutes or until it becomes really thick and water is all gone while continuously stirring to prevent from burning.
- Let it cool down before using.
Emila says
Can I substitute glutinous rice flour with just regular rice flour? or rice flower with cornstarch?
Bebs says
It has to be glutinous rice flour.
Clarissa says
I’m just wondering what is mashed sweet potato flakes? Thank you
Bebs says
Hi Clarissa, we did not use mashed sweet potato flakes but mashed potato flakes. This is simply the one used for instant mashed potato.
Loree Sy says
Can I boil this for 2 minutes then bake it instead of deep frying?
Weng Tabares says
Hi. I’ve been wanting to try this recipe but I can’t find potato flakes. Can I substitute it with potato starch?
Bebs says
Hi Weng, I think potato starch could also work.
Hazel says
Can I ask how long does buchi last?? Out of fridge and in fridge?? Hope you can answer. Thanks.
Bebs says
It will dry out in a couple of days.
Lynnix says
Hi po! Is it ok without the potato flakes?
Bebs says
Sure you can skip it if not available. But it might not be as crunchy but still good.
There Salazar says
Where did u buy ur potato flakes
Bebs says
Hi There, its the one for making mashed potatoes that you can usually find in the grocery stores.
Lorena says
No need to use baking powder?
Bebs says
No need.
Laura Lyons says
Great recipe. Thank you for sharing it.
Bebs says
You are welcome, Laura.
Estrella Hedriana says
I can't find any potato flakes in the store but was able to get a mashed potato powder. Would it be ok for me to use this mashed potato powder instead? Thank you.
Bebs says
Hi Estrella, it is not a must but it does make some difference. I haven't tried using mashed potato powder, but maybe they will work the same way so go ahead..
Choi says
First time that I made buchi. Used white beans instead and flavored it the hazelnut spread! Thanks Ms. Foxy! 😊
Bebs says
Wow that sounds yummy! Thanks for the great review Choi...
SJ says
Hello. I was wondering if it would be ok to prepare the butchi the night before you fry. Or is it best to cook on the day?
Many thanks.
Bebs says
I would recommend serving it freshly cooked.
Jacob Cebulak says
I learned how to make these to impress my girlfriends family. It worked great! Thank you!
Bebs says
Wow! What a lucky girl! Keep it up Jacob!
Trish says
Hello dear, followed your recipe and I’m so happy with the outcome! 😍 thank you for sharing!!
Bebs says
That is great to hear Trish!
ana says
how did you make the potato flakes? ( for the Buchi)
Bebs says
Hi Ana, I did not make it, you can buy it to make instant mashed potatoes.
Zinnia says
I made Buchi from another recipe and instead of potato flakes I added sweet mashed potato which was indicated in that recipe and it turned out good. The potato or sweet potato serves as a binder for the Buchi.
Hope this helps since sweet potato is way cheaper in the Philippines than potato.
Bebs says
Thanks for the tip, Zinnia.