Buchi or Butsi is a rice cake made from sweet  rice flour that is molded into shape with a sweet bean paste filling and sesame seed coating. This delectable treat is deep fried under high heat before serving.

The most famous establishment that serves this in the Philippines would be Chowking .  It is a Chinese fast-food chain owned by the largest local fast-food company in the Philippines, Jollibee corp. I remember ordering buchi as a dessert after having some Siopao Asado. It really tastes great especially when you have the gulaman drink by your side.

There are several types of filling that can be used for Buchi. The most common is the sweetened red bean paste while the ube and condensed milk mixtures are also becoming popular. You may use any filling that you want as long as it suits  your taste.

Try this yummy Buchi Recipe. Let me know what you think.



1 1/2 cups sweet rice flour

3/4 cup water

1/4 cup sweet red bean paste

1/2 cup sesame seeds

2 to 3 cups cooking oil

Watch the cooking video:

Cooking Procedure:

1. In a mixing bowl, combine the sweet rice flour and water then mix wel (This should form a dough).

2. Separate the dough into individual pieces

3. Roll each individual piece of dough until a spherical (round) shape is formed

4. Press the center of the spherical dough until the shape becomes concave (there should be a hollow spot in the center).

5. Scoop the sweet red bean paste using an ordinary teaspoon or measuring spoon then fill it in the hollow space of the dough (amount is up to you, just don’t overfill).

6. Seal the dough and roll it once more until the shape is spherical

7. Place the sesame seeds in a bowl then roll the sphere shaped dough over it. Make sure that the seeds stick on the dough

8. Heat the pan and pour-in the cooking oil.

9. When the cooking oil is very hot, deep fry the dough until the sesame seed’s color turns golden brown (about 2 to 3 minutes)

10. Remove the cooked buchi from the pan and drain excess oil.

11. Serve and Enjoy!

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  1. Hi,
    I can’t find sweet rice flour and red bean paste anywhere in malls? Can someone tell me exactly where to buy them? I’m located at Mandaluyong Manila.

  2. Kuya, bakit po pumuputok ang butchi na ginawa ko, I just followed nman po sa procedures and I replaced my own pumpkin paste with condensed milk as filling but I used canola oil for deep fry.

  3. yah yan din ginamit ko ng gumawa ako ng butsi at wla din me makitang red beans paste kya nagminatamis me ng kamote at yun ang filling ko okay nman yummy at yung oil n gamit ko sunflower oil ksi wla din me mkitang peanut oil ok its taste goods nagustuhan nf mga chinese okay good luck po

  4. Hello! Sir, I am from Cebu, this is my hobby now copy and practice how to cook your recipe… I make buchi but it turns very hard..I did not find sweet red bean paste and peanut oil here…
    instead I used rice flour and ube jam. Cannot be eaten super hard..Can I use glotinous rice?

  5. Alebel-Lee Villegas says:

    hello po..napanuod ko po ang video po pggawa ng butchi,knabukasan po sinubukan ko n xa gwin..ok nmn nging resulta ngustuhan ng anak ko..mdme pwde m22nan s Panlasang pinoy..keep it up!

  6. kinley says:

    hi there…im a novice in cooking and i find buchi intresting to cook…just wanna ask if you deep fry the buchi will it stick to the pan or not? for if im not mistaken po it sinks at first then it floats just when you do sticky rice balls…it will float din po ba?thank you po…

  7. thanks panlasang pinoy makakagawa na kami ng butse para sa project namin…!!!!tnx

  8. hi! i was searching on the internet for buchi recipe when i saw ur site and i really love your how-to video in making buchi. i tried making buchi for the first time following the step-by-step demo in your video and it turned out nice. However, my buchi cracks..i wonder why or what causes this…? plus medyo matabang sya… hope i could hear from you soon. thanks! more power!

  9. Hi Sir,

    hard to find red bean paste… please advise where’s the grocery available here in Manila. thanks…:)

  10. genevieve says:

    where po nakakabili ng red bean paste?

  11. kuya san po nakakabili ng
    red bean paste?

  12. Hi,

    I’ve tried using Ube jam instead of Red Bean paste and it taste so good!
    Malaking factor talaga yung cooking oil na gagamitin. Thanks for this delicious recipe. More power and more recipes to come. God Bless. Thanks.

  13. Janette says:

    Thanks for the recipe. This is my sons favorite.
    I made buchi today pero medyo matabang. Is it okay to add sugar to the sweet rice flour?

  14. merlot says:

    Everytime I watch you cooking, it looks so simple and yummy :). One of this day Im going to try your buchi, isuper love buchi.

  15. hi kuya,
    kuya tanung sana kung pdi gamitin yung pure plain flour instead of sweet rice flour sa pagawa ng butchi tsaka if ever ganun pa rin ba yung measure nya?thanks kuya

  16. Terri says:

    This recipe looks enticing to my kids palate and I’m very interested to learn this but unfortunately I couldn’t find any sweet rice flour to where I live. Is there a substitute you can recommend or perhaps add to the plain rice flour?
    Many thanks and regards.


  17. Elenor says:

    as far as I know, ang tinutukoy ni Mr. Panlasang Pinoy ay yong malagkit rice flour (SWEET RICE FLOUR) and is available at ASIAN, ORIENTAL OR FILIPINO STORES worldwide, NOT THE PLAIN RICE FLOUR…MORE POWER TO PANLASANG PINOY…

  18. Marissa Gube says:

    hello po na amaze po talaga ko sa husay nyu…..very thnakful at marami po akong natutunan…pde po cathedral naman…tnx & god bless U!

  19. Celina says:

    I tried this a while ago and followed all the steps.
    The sesame seeds were burnt but the inside was very good :))

    I used Canola oil and heated it for 5 minutes. I think i overheated the oil thats why my buchi didnt come out that good.

    Ill try it again later, my mom just got mad at me because of this LOL

  20. missbaguio says:

    hello po, uhm kuya you know i love your site but this butchi isnt as easy to make like it was shown :( i had a few troubles with it and wala paring succes. First my dough wasnt exactly a dough it was more like super thick na pancake mixture so i added more flour then it became too hard so i tried to make another one trying to replicate exactly how you did it_with spatula and like folding it, it was bit pasty parin so i added a little bit more rice flour until i got one similar to your dough. next trouble was that the dough wont hold its shape, maybe its a bit soft so i added a bit more flour but it still flattens quickly i cant even put my bean paste. i tried to do it fast, deretso sa oil after shaping but it still flattens. tapos the oil is hot na, its almost like boiling but butchi wont cook well and its hard. its my first time to do this, so please advice me :D thank you, thank you…

  21. luchi says:

    we used this product in our marketing plan..
    but instead of using its original name, buchi, we made it Luchi-Luchi..because the shape of our product was elongated..
    we also used cheese as it filling..
    and it made our project successful..

  22. Pya pya says:

    CAn I use munggo instead than red beans?

  23. tonton says:

    thank you very much for the recipe…. thank you po talaga

  24. andrea, what type of cooking oil did you use? It should only be peanut oil because of its high heat tolerance. You only need to fry this for a few minutes or else the texture will harden. Please check my answers to the other comments, maybe it might help you.

    • alam ko medyo late reply na ito pero i want to share some ideas:-)

      iba po ang rice flour sa sweet rice flour(tawag ng iba ay glutinous rice or sticky rice).ang rice flour kasi as gawa sa ordinary rice,ung kainin, kaya sa pag gawa ng buchi kailangan talaga ng sweet rice.

  25. cathy says:

    i’m a fan!!!!
    God Bless..

  26. aliyajen says:

    di ba pedeng gamitin kuya un glutinous powder para sa sweet rice

    • parehas ung sweet rice at glutinous rice. dito kasi sa downunder, ung binibili kung sweet rice, nakalagay na ingredients nya ay glutinous rice, ung iba naman ang gamit nilang term ay sticky rice.


  27. hello! the best talaga ang panlasang pinoy.; ask ko lng pano ang conversion ng 1cup regular sugar kapag ang ginamit ko ay artificial sweeteners? diabetic po kc ang family ko. thanks and godbless!

  28. Hi Richelle, Ube Halaya can be used as filling for Buchi. Ive’d tried that and it was good too.

    If in case you need sweet red bean paste in the future, try the Chinese stores.

  29. kuya,pwdi b e steam ko nlang..halos ubos oras ko dito sa amin hanap peanut oil wala talaga…rply

    • sharfira, frying is the only method to cook buchi. Pakisubukan gumamit ng vegetable oil pero ilagay mo yung buchi once na umuusok na yung oil. Mag ingat ka lang dahil baka tumalsik.

    • I tried cooking in a boiled water, Parang palitaw. Pag lumutang na eh alisin sa pinaboilan tapos drain excess water before ipagulong sa toasted sesame seeds. pwede rin sa grind roasted peanut.

  30. Rhovie (Weisshy) says:

    Try ko to pro hanap muna ako ng Ingredients, hopefully mkahanap ako! Thanks again ur our Best Cheff! More power!

  31. How long did it take you to fry it marje? Did you say na nadeform yung shape then nag crack while frying? Haven’t experienced that yet but sometimes I need to use a wooden spoon to maintain the form of the buchi while frying until the outer part is stable enough.

  32. april, it should be peanut oil since it can withstand high heat. Not sure about walnut oil, I need to read more about it. Will let you know.

  33. sna sapin sapin po..

  34. hi po.. yung galapong po ayos din po yun?

  35. kuya thank you so much po.may natutunan nanaman po ako hope na magaya ko ito.god bless po and more power……….

  36. I love buchi!!!! yung sa Chowking lang is usually overcooked

  37. rowena kanoko says:

    kuya thank you po sa bagong recipe mukhang msrap!kuya favor naman ang maja blanca mais ung ing.sana meron di2 sa japan.

  38. thanks for this vanjom…i’ll try that canned red bean paste u used for your recipe…we make ours from scratch using monggo w/ lots of sugar… kaso matagal…

  39. Hi Monte, did you use peanut oil and did you wait until it is very hot until frying the buchi?

    Peanut oil plays a big factor in cooking Buchi because this type of oil can withstand high heat. When you fry the buchi for 2 to 3 minutes, the outer part becomes crispy while the inner part is still chewy. Also, you should not over fry.

  40. i love buchi with ube filling!

  41. Lanie says:

    Aloha kuya! May bago na naman pang meryenda tayo,perfect with iced tea ito. Thanks for sharing!

  42. Hi. I’m not a fan of Buchi, my mom is.Ü It’s one of her favorite “ngat-ngat” food, especially when she’s watching TV. I will learn to like Buchi once I’m no longer in diet mode. Bloghopping :D

  43. Hi Ivee, thanks sa suggestion

  44. I-feature natin yang Egg Pie soon.

  45. Hi Rosemarie. Thanks for commenting. Gawa rin tayo ng ube cake soon.

  46. kuya anu po bang protein ang makukuha sa buchi?