Search thousands of recipes reviewed by home cooks like you.

Buchi

Buchi

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
lola

lola

Sweetened mung beans are deliciously wrapped in glutinous rice flour and deep fried. Good for a snack.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Combine the mung beans and 1 cup water in a pot and bring to a boil; boil over medium heat until the beans are very tender, about 30 minutes. Mash the beans thoroughly. Stir 1/2 cup sugar into the mashed beans; set aside.
  2. Mix the glutinous rice flour, 2 tablespoons sugar, salt, and 1/4 cup water together in a large bowl; knead together just enough to form a ball. Divide the ball into small pieces and roll into balls. Flatten each ball of dough, and spoon 1 tablespoon of the mashed bean mixture into the middle of the dough. Wrap the dough around the bean mixture and pinch the edges together to seal. Repeat until all the dough and paste is used.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Fry the balls in batches in the hot oil until golden brown, 5 to 10 minutes per batch. Serve hot.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

cmunozvidarte
19

cmunozvidarte

1/29/2010

Thanks for the recipe Lola. I found that more water was needed for the rice flour - close to one cup. I also rolled the buchi in untoasted sesame seeds prior to frying (that is how I remember it from the chinese restaurants in Manila). I also used red mung (monggo) beans cooked in syrup and mushed them up (I wanted to find it in paste, but only found the whole beans - it is also a halo-halo ingredient!) This is a good reference if I can't find the red mung beans in syrup, the dried, green mung beans are more readilly available. Thanks again!

JamieG
11

JamieG

2/2/2011

I love buchi and it was nice to find a recipe on here for it! I've used a red mung bean paste in the past for the filling, but the green mung beans were delicious too! I too rolled the buchi in sesame seeds for added crunch before frying them. Thanks for the recipe!

Similar recipes

ADVERTISEMENT