Buchi (pronounced like "Butsi") is a simple yet delicious dessert made from glutinous rice flour with a sweet paste filling in the center. You can choose any filling but in my case, I choose purple yam jam (otherwise known as "Ube").
1 pack of glutinous rice flour
Purple yam jam (or any sweet jam of your choosing)
1 1/2 cup of water
White sesame seeds
Peanut oil
1. First you need to make the dough.
In a big bowl, pour the glutinous rice flour. Then slowly add the water into the flour until it feels sticky and doughy. Be careful not to add too much water. One way to see if you need more water is to gather the dough on your hand and flatten it. If it breaks apart, add more water.
2. Then make the perfect balls.
Roll each portion into approximately two-inch size balls using the palm of your hands. Carefully with your thumb, make a little indentation in the middle of the dough ball.
Then with a dinner knife, scoop up the jam to put into the center.
Going around the filling, gather the edges of the dough and seal it in the middle.
Using both of your hands, carefully roll the dough again into a ball.
3. It's time for the sesame seeds.
Once you form a dough ball with the filling in the center, it is time to add the sesame seeds. On a plate, coat the ball with the seeds.
4. Fry!
Once you have finished coating all of the dough balls, it is time to fry them! Pour enough peanut oil to wholly submerge the dough balls inside a medium sized pot or a pan. Heat the pot on high heat for a minute then lower it to medium heat.
Finally, deep fry the dough balls for about two to three minutes. When you see that they are slightly golden brown, remove the cooked buchi from the pot and drain the excess oil.
Note: 1 pack of glutinous rice flour will make approximately 18 buchi balls.
There are many ways to make buchi and this is just one of the simple ways to cook it. Enjoy!
