How To Make Filipino Sweet Potato Paste-filled Rice Ball
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.
Ingredients:
- Camote or Sweet Potato
- Sugar
- 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!
Hi Ane, thanks for sharing the recipe. Actually, tikoy and butchi are also my favorite aside from Eng Bee Tin hopia =D
Glad that you like it. Now, you can try making on your own!
Hi po, tanong ku lng po kung maya paraan para ma stock yang produkto. May paraan po ba?
Hi po, may paraan po ba para ma stock yang buchi? Kung meron, ano po ang mga paraan?
Hello =D sa pagkakaalam ko po walang paraan para ma-stock ang buchi. Pwede mo siyang kainin hanggang kinabukasan pero hindi na siya ganun kasarap. Pero kung wala ka pang balak kainin, wag mo muna lutuin. Ilagay mo muna sa ref yung hilaw na buchi. =D
Hi aneking! I like the brief background history mo ng butsi rice balls, saang reference mo sya kinuha, web po ba? Can i have the reference? please 🙂 just need it for our thesis 🙂 SALAMAT. Btw, i love the modified recipe, substituting the red bean paste with kamote mixture. Kudos!
I posted this long ago so I’m not really sure. As far as I know, I got this information from my Chinese relatives. But I can give you references if you need.
– http://chinesefood.about.com/od/foodandchineseculture/fl/Dim-Sum-Menu-Translator.htm
– http://pwmf.blogspot.com/2006/02/bnh-rnbnh-cam-fried-glutinous-rice.html
– https://understandingjapanese.wordpress.com/2013/02/14/recipe-making-goma-dango-sesame-dumplings-%E3%81%94%E3%81%BE%E5%9B%A3%E5%AD%90/
– http://aziejaya.blogspot.com/2014/03/kuih-bom-asli-berinti-kacang-hijau.html
However, these are also blog sites so these are not reliable sources for thesis.
Helo po…gud pm! Dina po ba ga2mit ng ove dun.
Hello. In this process, we won’t be needing oven anymore.