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?
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.
- 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 1/2 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.
This Buchi recipe was originally published in February 2016. Updated in June 2020 to include new photos and a recipe video.