When I was in high school, my mother used to cook buchi so that every after class, I have my snack. She’s so proud that she told me to blog her procedure on making this. I know, there are a lot of recipes for buchi out there, but they use red bean paste as fillings, which is not available in some grocery stores in provinces. So, my mother used an alternative, which is the sweet potato.
By the way, for those who don’t know, buchi, butsi or bean paste-filled rice ball is some kind of a round rice cake. It’s also present in some East Asian countries like Japan, Malaysia and Vietnem wheren they call it Goma Dango, Kuih Bom and Banh Cam respectively. As far as I know, Buchi originated in China as Jian Dui. This is so timely because Chinese New Year is coming and according to my research, buchi is popular in Chinese bakeries every Chinese New Year. In respect for the Filipino-Chinese citizens in the Philippines, celebrating this special event, let’s try making this yummy snack, together with Tikoy.
- Camote or Sweet Potato
- Glutinous Rice Flour
- Sesame Seed
- Cooking Oil
- Hot Water
1. Boil camote.
2. Mash the boiled camote in a bowl.
3. Add sugar, mash it again and set the mixture aside.
4. In a new mixing bowl, mix the glutinous rice flour and water until it forms into a dough.
5. Shape the dough forming a flat circle.
6. Put a proper amount of mashed camote on the middle. Mold the dough until round, sealing the filling.
7. Roll the buchi in a plate of sesame seed.
8. Deep fry the buchi.
9. You can now indulge this delicious snack. Kung Hei Fat Choy!