Buchi Recipe


  • 2 1/2 cups of glutinous rice flour
  • 3/4 water
  • 3/4 cup sugar
  • oil (enough for deep frying)
  • sesame seed
  • filling of your choice (it could be mongo, ube jam, custard or anything you want)


  1. Heat small casserole with water and sugar. Let it simmer until the sugar are dissolved. Set aside to cool.
  2. In a bowl, combine the glutinous rice flour and water mixture to form a dough.
  3. Make small individual ball pieces of dough. As a ping-pong ball size
  4. Press the center of the round dough until there’s a hollow in the center.
  5. Fill the hollow space of the dough for about a teaspoon of the filling.
  6. Seal the dough and roll it once more until the shape is round and there’s no crack.
  7. On a bowl with sesame seeds, roll the round shaped dough and make sure that the seeds will cover the dough and that it will stick on the dough by pressing it.
  8. Heat the pan with cooking oil on a very low heat.
  9. Deep fry the dough for about 3-4 minutes or until the sesame seed’s color turns golden brown.
  10. Remove the cooked buchi from the pan and drain excess oil.
  11. Serve and Enjoy!

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