Saturday, December 4, 2010

Buchi/Sesame Balls

The Filipino diet is rice-centric. From entrees to desserts, rice in one form or another can be found. Did I say desserts? Especially in desserts… One classic Asian sweet is the sticky rice ball. The Japanese have their mochi. We Filipinos have our buchi.

Growing up I’ve enjoyed this in its purest form. No sesame seeds. No flavours to choose from. The buchi sold in our barrio was simply deep fried sticky rice with a sweet mung bean filling. The buchi might have started as a ball straight out of the pan. But by the time the vendor gets to our place it’s more like a flattened disc. I did not mind. It was still scrummy.

Buchi’s popularity in the Philippines reached new heights when it formed part of Chowking’s (a well-known Chinese fast-food chain in the Philippines) menu. They serve the more traditional Chinese version of sesame coated balls filled with lotus cream/paste. If memory serves me right I think they also have ube (purple yam) flavoured buchi.

I find making buchi almost effortless. The most difficult part is making perfectly round balls hence my buchis are more rustic looking.

The filling is almost optional. My kids prefer them sans the filling. The recipe below is for sweet mung bean. But if you prefer a quicker version use canned lotus seed paste found in most Asian stores.

This is best eaten hot served with your favourite tea.

Buchi/Sesame Seed Puffs

Sweet Mung Bean Paste Filling

1/2 cup softened mung bean

1/2 cup caster sugar


3 cups glutinous rice powder

2/3 cup caster sugar

1 cup water

Sesame seeds

Oil for deep frying


1. Mix the softened mung bean and the sugar together.


1. Mix all the ingredients together to make the dough.

2. Divide dough into 20 equal pieces. You can go smaller or larger if you prefer.

3. Flatten each piece of dough into a circle.

4. Place a portion of the filling in the centre. Gather the edges of the dough to enclose the filling.

5. Roll into a ball and coat the outside with sesame seeds.

6. Heat oil for deep frying (medium heat). Deep fry the balls for approximately 5 minutes or until golden brown.

7. Serve hot with your favourite tea.


joel said...

like the kids, i like it better without the filling.... and in that pure form, it's called KARIOKA! Right?!

As usual, great pictures from the beancounter!

btw, did you count the mung beans here? hehehehe!

ann said...

That was a really interesting and delicious blog post.

The Beancounter said...

karioka, the filling free buchi on a stick... tama ba? hehehehe... thanks for dropping by joel (spelled the usual way this time) after a long absence concentrating on your career...

The Beancounter said...

Good to see you here ann...thanks for dropping by...

Skip to Malou said...

wow this is something i haven't seen in ages. I think i want it without the mongo as well, but your buchi looks so legit haha!

The Beancounter said...

There you go'll have an easier time making this...