Buchi Buchi

What is Buchi Buchi?

Buchi Buchi is a crisp, sesame-coated rice ball with a chewy shell and a soft, sweet filling, known across the Philippines and closely related to Chinese-style sesame balls. In many homes, the shell is made from glutinous rice flour, then rolled in sesame seeds and fried in bubbling cooking oil until golden and airy. The filling traditionally features sweetened mung beans, though modern variations embrace velvety red bean paste as well. The result is a playful contrast of textures that pairs beautifully with afternoon tea or coffee.

Ingredients

• glutinous rice flour
• water
• sugar
• salt
• mung beans
• coconut milk (optional, for richness)
• vanilla extract (optional)
• sesame seeds
• baking powder (optional, for a lighter shell)
• cooking oil (for deep frying)
• red bean paste (optional alternative filling)

Equipment

• Mixing bowls
• Fine-mesh strainer
• Pot and pan for cooking and frying
• Heatproof spatula or chopsticks
• Slotted spoon or spider
• Kitchen scale or measuring cups

Preparation Overview

You will cook and mash the mung beans with a touch of sugar, salt, optional coconut milk, and vanilla extract to create a thick, scoopable filling. Then, make a smooth dough from glutinous rice flour, water, a pinch of salt, optional baking powder, and a little sugar. Shape into balls around the filling, coat with sesame seeds, and fry in hot cooking oil until puffed and evenly golden.

Step-by-Step Instructions

Make the Filling

1. Rinse mung beans thoroughly. Simmer the mung beans in enough water to cover until very soft and mashable.
2. Drain well, then mash the mung beans while warm with sugar and a small pinch of salt. For a richer, silkier texture, stir in a splash of coconut milk and a drop of vanilla extract.
3. Return the pan to low heat and stir until the mixture thickens to a paste that holds its shape. Cool completely before shaping.
4. Shortcut option: Use ready-made red bean paste instead of the mung beans filling.

Make the Dough

1. In a bowl, whisk glutinous rice flour with a pinch of salt, a small amount of sugar, and a pinch of optional baking powder.
2. Gradually add warm water, mixing and kneading just until a smooth, pliable dough forms that does not crack when pressed. If dry, add a few drops more water; if sticky, dust with a little more glutinous rice flour.

Shape the Balls

1. Portion the dough into even pieces. Flatten one piece into a small disc, place a portion of the cooled mung beans paste or red bean paste in the center, and gather the edges to seal. Roll gently between your palms for a smooth sphere.
2. Lightly moisten the surface with a touch of water, then roll the ball in sesame seeds until fully coated. Repeat with the remaining dough.

Fry

1. Heat a pot with enough cooking oil for deep frying. The cooking oil is ready when a small pinch of dough sizzles and slowly rises to the surface.
2. Lower the coated balls into the hot cooking oil, leaving space so they can move freely. Stir gently and continuously to encourage even puffing and prevent scorching.
3. Fry until the balls are evenly golden and feel light. Remove with a slotted spoon and drain well.

Tips and Variations

• Texture balance: If the shell feels too firm, gently knead in a few drops of warm water. If too soft, knead in a little more glutinous rice flour.
• Seed adhesion: A quick dab of water helps sesame seeds adhere evenly.
• Filling swap: Try smooth red bean paste if you prefer a silkier interior to the rustic charm of mashed mung beans.
• Flavor notes: A hint of vanilla extract or extra richness from coconut milk can subtly elevate the filling.

Serving and Enjoying

Let the Buchi Buchi cool briefly so the crust sets, then enjoy warm when the shell is crisp and the center is tender. The nutty aroma of toasted sesame seeds complements the caramel sweetness from the sugar and the creamy, earthy notes of the mung beans or red bean paste. Serve as a snack or dessert alongside tea or coffee.

Storage and Reheating

• Room temperature: Keep in a breathable container to preserve the crust. If the surface softens, re-crisp in a warm oven or air fryer until refreshed.
• Make-ahead: Shape the dough balls and freeze on a tray. Fry from frozen in moderately hot cooking oil, allowing a gentler heat to puff the shells without over-browning.

Frequently Asked Questions

Why did the balls collapse?

Overly hot cooking oil can brown the exterior before the interior expands. Use steady, moderate heat and keep the balls moving.

How do I prevent cracks?

Keep the dough supple by adding a few drops of warm water if it feels dry, and seal carefully around the filling so no air pockets remain.

Can I make them less sweet?

Yes. Reduce the sugar in the filling or use more of the naturally earthy mung beans and less sugar.