Buchi Recipe since the Chinese brought Jian dui, or locally known as Buchi, in the Philippines, it has become a popular dessert in the country.
Filipinos almost love everything that is deep-fried, and this Chinese delicacy is one tasty deep-fried snack.
These sesame seed balls were said to have originated way back to the Tang dynasty, and jian dui was said to be a popular food in Central China. Jian dui later become a part of the southern Chinese cuisine after people from Central China migrated to the southern region, and took their food with them.
When the Chinese settled in the Philippines, they integrated Cantonese and Fujian cuisine to Filipino cuisine. Buchi was one of the most popular delicacies they inherit to the Filipinos. These days, Filipino-Chinese gatherings would not be complete without serving Buchi on the table.
The balls are then filled with lotus paste inside, but sometimes black bean paste (hei dousha) or red bean paste (hong dousha) is used as alternative fillings to the pastry.
There is also a local version of Buchi where it is filled with purple yam paste (ube jam).
Tips How to Make Buchi
- Use warm (not too hot) water when mixing the buchi. It will help to slightly cook the dough and prevent it from exploding when cooking.
- Roll and shape again the balls after putting sesame seed, this will ensure the sesame seed sticks properly to the dough.
- Deep-fry the rice balls over a low-medium heat. If the oil is too hot, it might burst and the oil might splatter.
- Soak the red bean or adzuki beans overnight. This process will speed up the cooking time and to reduce any gas-causing tendencies
Buchi Recipe may seem like a complicated dish to make. The whole process involves mixing, rolling, frying and filling. It may not be an original Pinoy dish, but Filipinos just love these balls nonetheless.
I forgot to mention that the Koreans have their own version as well. I saw on youtube or from a television commercial. The process of making is relatively the same whether it's from China, South Korea or Japan.
- 3 ½ cups glutinous rice flour
- 1 ¼ cups water
- ½ tsp salt
- 1 tsp vegetable oil
- 2 cups cooking oil for frying
- ½ cup adzuki beans or red beans
- 3 cups water
- 1 cup white sugar
- ½ cup toasted sesame seeds
- Rinse the beans then soak with an inch of cold water at room temperature for at least 4 hours. If overnight, cover with clear plastic and put inside the refrigerator.
- When ready to cook, boil 3 cups of water over medium heat. Add the adzuki beans, cook for 10-15 minutes or until soft. Add the sugar and stir until dissolved. Mash the beans until it becomes a thick paste. Remove from the pan and set aside.
- In a mixing bowl, combine the glutinous rice flour and salt then add the water little by little. Mix thoroughly until dough forms. Add the a teaspoon of vegetable oil and continue to mix.
- Using your palm, scoop each portion and shape into a 1½-inch size balls.
- Flatten the center of each dough ball and put the red bean paste filling. Gather the edges to seal and roll repeatedly to achieve a smooth ball. DO the same procedure on the remaining dough balls.
- Gently roll the balls in a sesame seeds until fully coated. Shape into a ball once again to ensure the sesame seeds are sticking to the dough.
- In a pan over low-medium heat, add the cooking oil. Once the oil is hot enough, deep-fry the balls for 2-3 minutes or until golden brown. Remove from the pan and drain the excess oil in a wire rack. Do not use a paper towel to prevent it from getting soggy. Serve and enjoy!