buchi with beans, amber menu

Crispy and Chewy Buchi Recipe: Easy Homemade Sesame Balls with Beans!

Buchi is a beloved Filipino treat that perfectly balances a crispy, golden-brown shell with a soft and chewy, sweet-filled center. As it fries, the nutty aroma of sesame seeds fills the air, making it an irresistible snack to enjoy with loved ones. This Buchi recipe takes it a step further by incorporating an extra ingredient to enhance its crispiness, ensuring an even more satisfying bite. Whether served fresh or as a delightful snack for any occasion, this treat promises a delightful combination of texture and flavor.

This Buchi recipe offers a delightful combination of textures, featuring a crunchy exterior and a chewy, sweet interior. The process fills your kitchen with the inviting aroma of sesame seeds, making it a perfect treat to share with family and friends. Notably, this recipe includes an additional ingredient that enhances the crispiness of the Buchi, ensuring an even more enjoyable experience when served fresh.

What is Buchi?

Buchi is a popular Filipino delicacy made from glutinous rice that is filled with a sweet filling, coated in sesame seeds, and then deep-fried to achieve a golden brown exterior. This treat has its origins in China, where it is referred to as Jian Dui. Common fillings for Jian Dui include lotus paste, sweet black bean paste, and red bean paste. 

In the United States, these treats are typically known as sesame balls. Buchi is often served as a dessert in Chinese restaurants across the country and can also be found with street food vendors, making it a favored choice for 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 mung beans, you can also use canned red kidney beans as an alternative. You can find the recipe below.

Foxy Tips for a Yummier Buchi

  • Achieving Crispiness: To enhance the crispiness of your Buchi, consider incorporating potato flakes into the dough. This addition can significantly improve the texture, as experienced in my last batch. 
  • Avoiding Popping: When frying Buchi, it’s crucial to maintain a medium to low heat. Cooking at high temperatures can cause the outer layer to cook too quickly, resulting in the balls popping. Controlling the heat will yield a better final product. 
  • Maintaining Shape: Once your Buchi begin to float, they are generally cooked through. To prevent deflating, keep them in the oil a bit longer. Use chopsticks or a fork to gently spin the balls while frying to ensure even cooking and achieve the desired texture and color. 
  • Understanding Glutinous Rice Flour: Glutinous rice flour has varying levels of water absorption, which can affect your dough. The recipe should be viewed as a guideline. If your dough is too dry to form into balls, you may need to add more water. Conversely, if the dough is too wet and flattens after shaping, additional glutinous rice flour may be necessary. This step is important, as excessive water can prevent the Buchi from floating even when fully cooked. 

By following these tips, you can improve your Buchi-making skills and enjoy delicious results.

Other Glutinous Rice Flour Recipes

If you have leftover glutinous rice flour from your recent cooking, consider utilizing it for more delicious recipes instead of letting it go to waste. Here are some great options:

Palitaw: This traditional afternoon snack, known as ‘merienda,’ features glutinous rice that is cooked and then coated with grated coconut, sugar, and occasionally roasted sesame seeds.

Ginataang Bilo-bilo: This dish consists of glutinous rice balls, plantain bananas, sweet potatoes, and tapioca pearls, all cooked together in rich, sweet coconut milk. For an added touch of flavor, include jackfruit.

Espasol: A classic Filipino delicacy, espasol is made from toasted glutinous rice flour and cooked in coconut milk. This hearty and healthy snack requires only four basic ingredients, making it a simple yet satisfying option.

These recipes not only help in using up excess glutinous rice flour but also offer a taste of traditional Filipino cuisine.

Buchi Ingredients List

  • 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

Buchi Cooking Instructions

  • To prepare the recipe, dissolve the sugar and salt in warm water in a small bowl. In a larger bowl, combine the glutinous rice flour and potato flakes. Gradually add the sugar water to this mixture, stirring until a dough forms. 
  • Depending on the consistency, you may need to adjust by adding a small amount of water or more rice flour; the desired texture should be soft and slightly moist but not overly sticky.
  • Next, divide the dough into small portions and form balls approximately 1½ inches in diameter. Flatten each ball using the palms of your hands, ensuring that the edges do not crack significantly, which indicates the right consistency.
  • For the filling, place about half a teaspoon in the center of each flattened dough piece. Carefully gather the edges to cover the filling and roll the dough between your palms to create a smooth, round ball.
  • To prepare for frying, cover the filled balls with sesame seeds. Spread sesame seeds across a flat surface, then moisten your palms with a few drops of water, rubbing them together. Take each ball and roll it gently in the sesame seeds to coat it.
  • In a deep pan or pot, heat oil to medium temperature, ensuring that there is enough oil to submerge the balls completely during frying. Fry the balls in batches, being careful not to overcrowd the pan. Each batch should cook for about 6-8 minutes or until they turn golden brown and float to the surface. Once cooked, use a wire rack to drain any excess oil.

Buchi Allergen Information

Buchi is a delectable treat that features a sesame coating and is typically deep-fried. It is made primarily from glutinous rice flour and various sweet fillings. It is important to be aware of potential allergens associated with Buchi, as they can vary based on the specific ingredients used.

Common Allergens in Buchi:

Gluten (Cross-Contamination Risk): Although traditional Buchi is prepared using glutinous rice flour, which is naturally gluten-free, there is a risk of cross-contamination. This may occur during the preparation process, especially if wheat flour or starch is used.

Sesame Seeds: Sesame seeds are a fundamental ingredient in the coating of Buchi and can pose a significant allergy risk for sensitive individuals.

Dairy (Possible in Fillings): Some modern Buchi recipes include dairy components such as custard, cheese, or milk-based fillings, which can be problematic for those with dairy allergies or lactose intolerance.

Eggs (Possible in Dough or Filling): A number of recipes may incorporate eggs into the dough or the filling to improve texture and flavor.

Soy (Possible in Red Bean Paste or Oil): Certain brands of red bean paste may contain soy-based ingredients, and there is a possibility that Buchi is fried in soybean oil, which can be a concern for individuals with soy allergies.

Nuts (Cross-Contamination Risk): Traditional Buchi does not typically include nuts; however, it may be produced in facilities that also handle peanuts or tree nuts, which presents a risk of cross-contamination.

Recommendations for Allergen-Sensitive Individuals :

Inquire Before Ordering: When dining at a restaurant or bakery, it is advisable to ask about the specific ingredients and allergens associated with their Buchi offerings.

Homemade Alternatives: For those with food allergies, making Buchi at home allows for the use of allergen-free substitutes, ensuring a safer option. 

Read Labels: If purchasing store-bought fillings, such as red bean paste or ube halaya, it is important to carefully examine ingredient labels for potential allergens.

Prevent Cross-Contamination: When preparing Buchi at home, ensure that all kitchen tools and surfaces are thoroughly cleaned and free from allergens to minimize the risk of cross-contamination.

Buchi Nutritional Information

  • Calories: 139kcal
  • Carbohydrates: 26g
  • Protein: 4g
  • Fat: 2g
  • Saturated Fat: 1g
  • Sodium: 23mg
  • Potassium: 126mg
  • Fiber: 3g
  • Sugar: 14g
  • Vitamin C: 1mg
  • Calcium: 58mg
  • Iron: 2mg

FAQ’s

On average, one piece of Buchi contains around 139 calories, depending on the filling and ingredients used. The calorie count may vary if you use different fillings like ube, red bean paste, or chocolate. Frying in oil also adds to the total calories, so consider portion sizes if you’re watching your intake!

For that perfect crunch, try adding a little mashed potato flakes to the dough—it helps absorb excess moisture. Also, fry at a steady medium heat and let the Buchi float for a bit longer before taking them out to achieve a crispier finish.

Yes! Buchi is best eaten fresh, but you can store leftovers in an airtight container. To reheat, pop them in an oven or air fryer at 350°F (175°C) for a few minutes to bring back the crispiness. Avoid microwaving, as it can make them too chewy.

Conclusion

Buchi is a popular Filipino delicacy characterized by its delightful combination of crispiness and chewiness, featuring a sweet filling. Traditional fillings like red mung bean paste can be enhanced with flavors such as ube, chocolate, or cheese, allowing for diverse variations. Achieving optimal texture requires attention to dough consistency, frying techniques, and precise heat management. The addition of potato flakes can improve crispiness, while careful handling is crucial to prevent bursting. This recipe offers an accessible way to create a restaurant-quality snack at home.

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