Recipe for Buchi
This is a recipe for a Filipino snack or dessert called Buchi. What makes it different from other snacks? Well first, this one is made with rice flour and second, this one is fried instead of baked. This recipe should be enough to make one and a half dozen of Buchi.
Ingredients
Dough
- 1 1/3 cups Water
- 3/4 cup Brown Sugar
- 3 cups Glutinous Rice Flour
- 1 cup Sesame Seeds
- CrispFry Frying Fat
Custard Filling
- 150 ml Evaporated Milk
- 150 ml Bluebell Condensed Milk
- 4 Egg Yolk
- 1/4 cup All-Purpose Flour
- 1/2 Emulco Vanilla Flavor
- 2 tbsp HICAPS Buttercream Ref Margarine
Other Filling Options
- Red Bean Paste
- Kaya Paste
Instructions
Dough
- Boil 3/4 cup of water, remove from heat then add sugar until fully dissolved. Set aside to cool.1 1/3 cups Water, 3/4 cup Brown Sugar
- In a separate bowl, add the glutinous flour, make a well in the center and gradually add the water-sugar mixture while continuously mixing forming a dough.3 cups Glutinous Rice Flour
- Knead the dough until you reach the right consistency. The dough should not break when pinch.
- Divide dough for about 40g each, fill with 5g of custard filling and rolled into balls.Red Bean Paste, Kaya Paste
- Cover with sesame seeds until fully coated.1 cup Sesame Seeds
- Prepare a pot over medium heat, about 3-inch-deep Crisp fry to about 350'F.CrispFry Frying Fat
- Fry Buchi until golden brown. Drain in paper towel. Serve.
Filling
- In a small pot, combine evaporated and Bluebell condensed milk together with the yolks.150 ml Evaporated Milk, 150 ml Bluebell Condensed Milk, 4 Egg Yolk
- Add sugar, flour and vanilla extract while continuously stirring.3/4 cup Brown Sugar, 1/4 cup All-Purpose Flour, 1/2 Emulco Vanilla Flavor
- Let it boil over medium heat.
- Add Buttercream. Mix it all together while continuously stirring until thick.2 tbsp HICAPS Buttercream Ref Margarine
- Remove from heat, cool down before using.
Tried this recipe?Let us know how it was!