Buchi is a deep fried sticky rice ball covered with sesame seeds and deep fried. This buchi recipe adds ube halaya as a filling for a easy but tasty extra does of Filipino flavor.
When I made this, Doug said it reminds me of the dessert from Chinese dim sum restaurants that are filled with red bean.
I adapted the recipe from Frau Home Baker but removed the cheese. You can watch the video by clicking here.
Below is my video from YouTube!
Ingredients
- 3 cups (300g) glutinous rice flour
- 1 cup water room temperature
- 1/2 cup sugar
- 200g ube halaya
- 200g sesame seeds
- oil for deep frying
Directions
1. In a large mixing bowl, pour in the glutinous rice flour and sugar. Then, slowly add the sugar water mixture while mixing with a spoon. When there is no more standing water, knead the mixture with your hands until it is uniform throughout with no lumps.
2. Next, divide the dough into your preferred size and shape into shallow discs and make a depression in the middle with your fingers. Then spoon in some ube halaya and close up the disc and roll between your hands to shape into a ball. Repeat until all buchi are shaped.
3. Preheat a pot of oil to frying temperature (350 to 375ºF).
4. In a small bowl filled with sesame seeds, roll each ball until fully covered with sesame seeds.
5. Fry the balls until a nice golden brown, about 10 to 12 minutes.
6. Remove from oil and place on a tray or plate to let dry and cool. Enjoy!
Recipe
Fried Sticky Rice Balls with Ube Filling (Buchi)
Ingredients
- 3 cups (300g) glutinous rice flour
- 1 cup water room temperature
- ½ cup sugar
- 200 grams ube halaya
- 200 greams sesame seeds
- oil for deep frying
Instructions
- In a large mixing bowl, pour in the glutinous rice flour and sugar. Then, slowly add the sugar water mixture while mixing with a spoon. When there is no more standing water, knead the mixture with your hands until it is uniform throughout with no lumps.
- Next, divide the dough into your preferred size and shape into shallow discs and make a depression in the middle with your fingers. Then spoon in some ube halaya and close up the disc and roll between your hands to shape into a ball. Repeat until all buchi are shaped.
- Preheat a pot of oil to frying temperature (350 to 375ºF).
- In a small bowl filled with sesame seeds, roll each ball until fully covered with sesame seeds.
- Fry the balls until a nice golden brown, about 10 to 12 minutes.
- Remove from oil and place on a tray or plate to let dry and cool. Enjoy!