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Are you craving for Buchi? Well, I was a week ago. I tried to make my own, but I am short of sweet rice flour. I ended up craving for buchi for a week.
You know how it feels to want to eat something, but there is nothing you can do, especially if the food that you want is not available nearby. Good thing I was able to secure some sweet rice flour from the Asian grocery a few days ago; I was able to make buchi once again.
Making buchi is tricky. It might seem easy to just watch the cooking video and follow the steps. However, there are certain things that you need to comply to in order for your dish to be successful.
I mentioned that one secret is the use of peanut oil. Why peanut oil? Can’t we use other types of oil such as vegetable or canola oils? The explanation is simple; peanut oil has high heat tolerance compared to other regular cooking oils in the market. This means that peanut oil do not burn or create smoke right away, when exposed to heat for a long time. This enables any dish to cook faster. This is also one reason why the Chinese prefer peanut oil for stir-frying.
Using hot peanut oil to fry buchi will always be my recommendation. As I’ve said in the Buchi Recipe Post, you only need to fry it for a short time because you want the exterior to be crisp, while maintaining the chewy texture of the inner part.
If you like a specific food, I would recommend you to cook that dish often. The first few tries might be satisfactory, but doing it more than the usual can improve your cooking skills. Take this buchi for example; I cooked buchi a handful of times before, but not on a regular basis. I feel that I am improving every time I repeat the process. I felt that I did some progress with the appearance this time.
They say that we need to enroll in cooking classes to improve our skills in the kitchen. Sometimes, passion is enough to educate oneself. Try to cook often by following the recipes that you love so that you can satisfy your cravings anytime.