This deep fried pastry called Buchi is made from glutinous rice flour coated with sesame seeds and filled with sweetened red bean paste.
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Do you know that this is called Jian dui, Matuan or Zhen Dai (depending on the region) in Chinese? Well for those who don’t, now you know. I never knew the name as well until I worked overseas, the only name I call this before was buchi or butsi. This deep fried pastry is made from glutinous rice flour coated with sesame seeds and filled with something like red bean paste, black sesame paste , black bean paste or lotus paste.
It’s an addictive snack, its chewy inside crispy outside, filled with soft sweet paste and it’s deep fried, it contains all the elements of what something to like in a food. Served usually as a snack it is also served as a hot dessert in Filipino Chinese cuisine where it is served after a full meal, most common filling back home is sesame paste but we also have a wonderful variant that uses purple yam.
I’ve been meaning to make one of this for a long time as this is my wife’s favourite, I totally forgot them until I made this sweet peanut nuggets and reminded me of this one.
In a large bowl combine sugar and water together, mix well until sugar has totally melted. Let it cool for 15 minutes.
Place sesame seeds in a plate then set aside.
Add the glutinous rice flour and mix well with hands until it can be formed into a dough. Mix well by gently kneading then divide it into 20 to 24 smaller ball doughs.
Using your hands or with the help of a rolling pin flatten them into smaller discs. Place disc in the palm of your hand and place 1 tbsp of red bean paste in the middle then put the edges together and shape it back into round balls. Roll the finished ball into the sesame seeds on the plate then set it aside. Repeat the same process with the remaining dough and red bean paste.
Prepare a deep fryer or a wok filled with oil then deep fry sesame balls until golden brown.
Remove from the fryer using a slotted spoon, place in a plate lined with paper towel, let it cool before serving.