Buchi

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.

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Reviews (2)

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15

cmunozvidarte

Jan. 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 fro..." See morem 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! "

5

JamieG

Feb. 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..." See more seeds for added crunch before frying them. Thanks for the recipe!"