Buchi is a type of fried Filipino pastry made from glutinous rice flour. This little round chewy dessert originated from the Chinese cuisine. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of the dough.
- 1 cup rice, uncooked
- 1/2 cup mongo
- oil, for deep frying
- Soak rice overnight in water, then grind. Wrap in cheesecloth and hang to drip. On the other hand, boil mongo and mash.
- Dissolve 1/3 cup sugar in 1/8 cupwater, then add mixture to mashed mongo. Cook over medium heat until dry. Allow to cool, then shape into small balls. Set aside.
- Dissolve 2 tbsp. sugar in 2 tbsp. water. Add to dry ground rice. Mash and form into small balls.
- Flatten each ball of rice dough, and spread out thinly. Place ball of mongo on top of rice dough, then carefully wrap to form into a shape of ball.
- Fry in deep medium-high oil until golden brown. Serve and enjoy!