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.
Buchi
Ingredients
- 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
Instructions
- In a mixing bowl, combine the sweet rice flour and water then mix wel (This should form a dough).
- Separate the dough into individual pieces
- Roll each individual piece of dough until a spherical (round) shape is formed
- Press the center of the spherical dough until the shape becomes concave (there should be a hollow spot in the center).
- 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).
- Seal the dough and roll it once more until the shape is spherical
- Place the sesame seeds in a bowl then roll the sphere shaped dough over it. Make sure that the seeds stick on the dough
- Heat the pan and pour-in the cooking oil.
- 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)
- Remove the cooked buchi from the pan and drain excess oil.
- Serve and Enjoy!
r u s s says
September 24, 2009 at 11:47 amHi. 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 😀
Lanie says
September 24, 2009 at 1:09 pmAloha kuya! May bago na naman pang meryenda tayo,perfect with iced tea ito. Thanks for sharing!
MrsLavendula says
September 25, 2009 at 6:33 ami love buchi with ube filling!
Panlasang Pinoy says
September 26, 2009 at 4:45 pmHi 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.
Karlo dL says
September 30, 2009 at 9:13 amI love buchi!!!! yung sa Chowking lang is usually overcooked
Panlasang Pinoy says
October 27, 2009 at 7:34 pmapril, 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.
Panlasang Pinoy says
November 7, 2009 at 10:20 amHow 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.
Rhovie (Weisshy) says
November 10, 2009 at 5:04 amTry ko to pro hanap muna ako ng Ingredients, hopefully mkahanap ako! Thanks again ur our Best Cheff! More power!
Panlasang Pinoy says
January 31, 2010 at 7:34 pmHi 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.
cathy says
April 11, 2010 at 3:36 amawesome!!!!
i’m a fan!!!!
God Bless..
Panlasang Pinoy says
June 2, 2010 at 6:37 pmandrea, 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.
Pya pya says
July 26, 2010 at 5:25 amCAn I use munggo instead than red beans?
luchi says
September 3, 2010 at 4:07 amwe 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..
Celina says
November 24, 2010 at 5:03 pmI 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
THANK YOU VERY MUCH FOR THIS RECIPE!
Elenor says
February 27, 2011 at 11:25 pmas 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…
Terri says
February 28, 2011 at 4:02 pmThis 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.
Teresa
merlot says
March 24, 2011 at 12:34 amEverytime I watch you cooking, it looks so simple and yummy :). One of this day Im going to try your buchi, isuper love buchi.
annette says
May 7, 2011 at 5:54 amyou can buy in asian market…or you can buy it in internet also.
arlie says
October 2, 2011 at 10:20 pmHi Sir,
hard to find red bean paste… please advise where’s the grocery available here in Manila. thanks…:)
kinley says
December 9, 2011 at 4:23 amhi 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…
yam says
March 29, 2012 at 5:55 amHello! 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?
Vanjo Merano says
January 5, 2014 at 10:21 amAs I’ve mentioned, use only oil that can withstand high heat — such as peanut oil.
Joef says
April 21, 2014 at 3:44 amHi,
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.