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
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
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.