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.
Time to Satisfy Your Buchi Cravings
Are you craving for Buchi? Well, I was a week ago. I tried to make my own, but I am short of sweet rice powder. 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.
Lyneth says
I love panlasangpinoy,,,becouse one of my habet is to cook,and it was a very long time when the last time i cook, then i forget some recipes, everytime i want to cook i go to panlasangpinoy site,presto i know what to buy and what to do,,,thank you very much panlasangpinoy.
Riza says
Im an avid fan of panlasang pinoy. i think i’ve already cooked most of the desserts and pastries. i wanted to try butchi so much but i can’t find sweet rice flour. i’ve searched the entire asian shop here (NZ) and there’s really nothing available. is there any alternative for this that you can suggest? i’m really wanting to make butchi because this is my favorite. Thank you so much and hoping you could help. more power to this site.
Vanessa says
Hi,
Thank you so much for your video tutorials! 🙂 It makes my husband think I’m a really good cook 😉 lol Thank you!
ning says
Hello! I would like to try cooking buchi but i only have glutinous rice flour, can i use that instead of sweet rice flour? Pls reply & thanks very much!
Charrie says
I havent try cooking this recipe but very much willing to try it. My family are based in Singapore and as a stay home mom, I do the cooking all the time. I like reading all your comments and watching the cooking video. You are absolutely right, practice makes perfect! Love trying this one…… Thank you for sharing….
mimi says
yes i love it buchi so much
Belinda says
Hi!
Am fairly new to Australia. I have no family, no friends, hence feeling so alone and lonesome for Filipino company, and of course -- Filipino home-cooking! The very few Filipinas I’ve met have so far been very good to help me feel less lonely.
Today, I’ve just been to one lovely Filipino-lady’s house (invited to EAT coz I’ve never been the “cooking” type). I felt embarassed that I’m always doing the eating while they do the cooking. She mentioned panlasang pinoy and I thought I should just have a quick peek at this site when i get home.
And lo and behold!!! everything seemed to be simple to do. Now, I can’t wait for tomorrow to come (my day off)..so I can shop around for the ingredients of BUCHI (the very first thing I saw; and will be the very first thing I’ll try to “cook” tomorrow…so wish me luck!
More power to you guys!