Buchi is a fried pastry with Chinese origin and very popular in Philippines and the rest of SouthEast Asia. They are made with glutinous rice flour and sesame seeds. Traditionally they were filled with bean paste or mongo paste. Now they are filled with ube, chocolate, cheese, etc. Buchi is popular because they are easy to make and a lot of people like the chewy and soft taste of these fried balls. Mine is made with camote (you can substitute with potato) mixed with glutinous rice flour so the buchi is softer to the bite. If you follow my recipe, you will be able to make buchi with no dents or dimples. You will get perfectly round balls that will not deflate even when they have cooled down. And one last reminder - do not make the buchi balls big to ensure that you do not get raw buchi.


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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.

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Link to my other videos:
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