Buchi

Buchi

by Greggy Soriano

Preparation Time: 30 minutes

Cooking Time: 40 minutes

Total Cooking and Preparation Time: 1 hour and 10 minutes

Ingredients:

1 ½ cups glutinous rice flour
1/2 cup granulated sugar
¼ cup instant mashed potato flakes
1 tsp. best quality vanilla extract
1 cup warm water
1/4 tsp. salt
½ cup toasted sesame seeds (you can use raw as most recipes call for it, but toasted actually gives it a more nutty flavor. Avoid being afraid of it burning; it'll be fine and won't burn. I've tried it many times and it fries beautifully.)
½ cup filling (Munggo/Sweet Bean Paste, Ube Halaya, stretchy or melty cheese etc.)

Other Things You'll Need:

Directions:

In a bowl, add water, sugar, salt, stir it and allow it to dissolve.
In a stand mixer bowl, or regular large bowl (if mixing by hand) add the glutinous rice flour, mashed potato flakes, sugar, water, vanilla extract, and mix with a paddle attachment (or by hand) until they form a dough. Dough should be soft and a little bit sticky. This is the point where you would flavor/color the dough with an extract. You could divide the dough to get different flavors/colors.
With a mini ice cream scooper, scoop and form small balls about 1" in size.
Flatten each ball, using both hands. Add about 1/2 tsp. of filling in the center, bring the edged together and enclose the filling with the dough. Roll and shape it into smooth ball with your hands. Fill and shape all of the balls until you use all of the dough.
Wet your hands with a little bit of water and roll the ball in your hands to moisten it. Roll the ball in a small bowl of sesame seed.
In a frying pan or pot, heat oil to 350F. Make sure there is a generous amount of oil for the balls to be submerged. Place several balls in the hot oil, but avoid over crowding. Fry for until golden brown (about 5-7 minutes). The ball should float to the surface. Scoop with a spider/wire scoop (or grab with tongs), drain on a wire rack and/or paper towel.
Serve warm and enjoy!

Tips:

You can flavor and color the dough with Ube extract, Pandan extract etc.
Have fun and think about the texture with the fillings. Add both a stretchy and melty cheese to make it creamy, but still get that cheese-pull.
Add something sweet when you add cheese to give it that sweet/salty effect.

Hope you enjoy this recipe! Be sure to take pics/videos or your beautiful creation and tag or stitch me on my social media!

Muah x 1,000...

Greggy

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Oh, and be sure to purchase full recipes in my e-book The Fil-Am Foodie. These are all the recipes from some of my most viral videos on TikTok and Instagram. Thanks so much for your support! xX