For an extra touch of flavor, consider adding a hint of vanilla extract or a pinch of cinnamon to the mung bean filling. Ensure the oil temperature remains consistent for even cooking and optimal crispiness. These are best enjoyed fresh, but can be reheated in an air fryer for a few minutes to restore some crispness.
Buchi
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING10 People
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VIEWS18
Delight in these golden, crispy Buchi – glutinous rice flour orbs embracing a heart of sweet mung bean paste. A beloved Filipino treat, perfect for satisfying sweet cravings with a delightful textural contrast.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Fiber1 g
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Protein2 g
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Saturated Fat1 g
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Sodium44 mg
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Sugar13 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
30 mins
Begin by preparing the mung bean filling. In a pot, combine 1 cup of water and the green mung beans. Bring to a boil, then reduce heat to medium and cook until the beans are exceptionally tender (approximately 30 minutes).
02
Step
5 mins
Once cooked, thoroughly mash the beans until smooth. Incorporate 1/2 cup of sugar, stirring until completely dissolved and the mixture is well combined. Set this delectable filling aside.
03
Step
10 mins
In a large bowl, create the glutinous rice dough. Combine the rice flour, the remaining 1/4 cup of water, 2 tablespoons of sugar, and salt. Knead the ingredients together until a cohesive ball of dough forms. Be careful not to over-knead.
04
Step
5 mins
Divide the dough into small, even pieces. Roll each piece into a smooth ball. Gently flatten each dough ball, creating a small disc. Spoon approximately 1 tablespoon of the prepared mung bean mixture into the center of each disc.
05
Step
5 mins
Carefully wrap the dough around the bean mixture, ensuring it is completely enclosed. Pinch the edges of the dough together to seal, preventing any filling from escaping during frying.
06
Step
5 mins
In a deep fryer or a large, heavy-bottomed saucepan, heat the cooking oil to 350 degrees F (175 degrees C).
07
Step
10 mins
Working in batches to avoid overcrowding the oil, carefully fry the Buchi balls until they achieve a beautiful, golden-brown color (approximately 5 to 10 minutes per batch).
08
Step
2 mins
Remove the fried Buchi from the oil and place them on paper towels to drain any excess oil. Serve hot and enjoy the delightful combination of textures and flavors!
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RECIPE REVIEWS
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Please Rate
Salvatore Boyle
Jun 12, 2025This recipe was so easy to follow, and the Buchi turned out perfectly golden and crispy!
Jerald Lakin
Jun 11, 2025The mung bean filling was just the right amount of sweetness. My family loved them!
Brennan Daugherty
May 11, 2025I added a little pandan extract to the dough for a unique flavor. Will definitely make again!