Buchi Recipe

Cooking Directions

• STEP 1.In a bowl, mix glutinous rice flour, water, and sugar until a smooth dough forms.
• STEP 2.Take a small portion of the dough and flatten it in your palm. Place a teaspoon of sweetened mung bean paste in the center and seal the edges, forming a ball.
• STEP 3.Roll the ball in sesame seeds until fully coated.
• STEP 4.Heat oil in a deep pan or fryer. Fry the buchi in batches until golden brown and crispy.
• STEP 5.Remove from the oil and drain on a paper towel to remove excess oil.
• STEP 6.Serve warm and enjoy as a delicious snack or dessert!

Cooking Tips

• Make sure to use glutinous rice flour specifically for this recipe, as regular rice flour will not yield the same texture.
• To prevent the buchi from sticking to your hands, lightly wet your palms with water before shaping the dough.
• You can experiment with different fillings such as sweetened red bean paste or even chocolate for a twist on the traditional recipe.

Storage and Serving

• Buchi is best enjoyed fresh and warm, but you can store any leftovers in an airtight container at room temperature for up to 2 days.
• To reheat, place the buchi in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
• Serve buchi as a delightful snack or dessert, and it pairs well with a cup of hot tea or coffee.