need: buchi recipe

[holy]

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hi guys, do you know how to make buchi ala chowking? help me then thanks daan [br]Posted on: October 01, 2006, 10:54:36 PM_________________________________________________n eed help! how to make buchi? the lotus cream buchi of chowking? help me pls.

[jezmei]

dli ko kahibaw sa recipe pero favorite nako ang buchi

[holy]

hehe me? dili nako favorite ang buchi..pero i want to learn how it is being cook..why humok kaayo sya? i tried it once pero dili man same as chowking

[JSL]

apply nalang sa chowking

[holy]

pwede sadhehe for the sake of buchi lang.hehehe

[hera_82]

bitaw kinsa naa recipe ani?
favorite pud ni kaayo nako.....

[Stellaluna]

Try this recipe. I personally haven't cooked buchi.



Sesame Seed Balls (or Buchi in Tagalog)

1 lb rice flour (glutinous rice flour)
1 1/4 c dark brown sugar
1 1/4 c boiling water
1 c sweet red bean paste
1/4 c white sesame seeds
4 c oil for frying

Dissolve the brown sugar in boiling water. Place the rice flour in a large bowl.

Make a well and add the dissolved sugar and water mixture. Stir until thoroughly

mixed.
Dust your hands with a bit of rice flour and shape the dough into balls roughly

the size of golf balls. Repeat the process with the red bean paste, using about 1

teaspoon and shaping into smaller balls.

Next, using the thumb and index finger of both hands, press a hole into the dough

so that you've formed a cup. Place a ball of the red bean paste inside and press

the edges of the dough together so that the filling is completely covered and

there are no holes. Roll each of the filled balls in your hands to form a perfect

circle and then roll the ball in the sesame seeds.

Deep-fry the sesame seed balls, a few at a time, in oil heated to between 320 and

350 degrees.

Once the sesame seeds turn light brown and the balls start floating to the

surface (about 2 minutes), gently apply pressure to the ball with the back of a

spatula or a large ladle against the side of the wok. Continue applying pressure

as the balls increase in size to approximately three times their normal size and

turn golden brown. Place the deep-fried sesame seed balls on a tray lined with

paper towels to drain. Serve warm. If preparing ahead, refrigerate and then

re-heat the balls until they puff up again.