Buchi: A Crispy and Delicious Filipino Treat

Buchi, also known as Okoy or Otap, is a popular Filipino snack that consists of a crispy, deep-fried dough filled with a sweet mung bean paste. It’s a delightful treat that’s perfect for any occasion.

Ingredients:

For the Mung Bean Filling:

• 1 1/2 cups mashed mung beans
• 1 cup water
• 3/4 cup sugar

For the Dough:

• 3 cups glutinous rice flour
• 1 cup rice flour
• 1 1/2 cups water
• 1 tablespoon oil
• Orange food coloring (optional)
• Sesame seeds
• 1 cup cooking oil

Instructions:

Preparing the Mung Bean Filling:

1. Cook the Mung Beans: Cook the mung beans in a pot of water until soft. Drain and mash them into a smooth paste.
2. Sweeten the Filling: Add sugar to the mashed mung beans and stir until well combined.
3. Cook the Filling: Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until the mixture thickens and the water evaporates.

Preparing the Dough:

1. Combine Dry Ingredients: In a large bowl, combine the glutinous rice flour and rice flour.
2. Add Water Gradually: Gradually add water to the flour mixture, kneading until a soft and pliable dough forms.
3. Add Oil and Food Coloring: Add the oil and orange food coloring (if desired) to the dough and knead until well combined.

Assembling and Frying the Buchi:

1. Shape the Buchi: Take a small portion of the dough and flatten it into a circle. Place a spoonful of the mung bean filling in the center and seal the dough around the filling.
2. Coat in Sesame Seeds: Roll the sealed buchi in sesame seeds to coat.
3. Fry the Buchi: Heat the cooking oil in a deep fryer or pot. Carefully drop the buchi into the hot oil and fry until golden brown.
4. Drain and Cool: Remove the fried buchi from the oil and drain on paper towels. Allow them to cool completely before serving.

Tips for Making Perfect Buchi:

• Mung Bean Filling: For a richer flavor, you can add a pinch of salt to the mung bean filling.
• Dough Consistency: The dough should be soft and pliable, but not sticky. If the dough is too dry, add a little more water.
• Oil Temperature: The oil temperature should be hot enough to fry the buchi without burning them.
• Draining: Make sure to drain the fried buchi well on paper towels to remove excess oil.
• Storage: Store the cooled buchi in an airtight container at room temperature.

Buchi are a delicious and satisfying treat that can be enjoyed by people of all ages. With a little practice, you can make perfect buchi at home.