Buchi is simply made from glutinous rice flour, water and red bean paste filling. The dough is rolled into a ball, coated with sesame seeds then deep-fried until it’s crisp and chewy.
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!
Calories: 383kcal | Carbohydrates: 69g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 123mg | Potassium: 139mg | Fiber: 3g | Sugar: 20g | Calcium: 84mg | Iron: 2mg