Bocheng Monggo

A different kind of buchi that will definitely fill your hunger. Bocheng Monggo is a popular street food in Malabon, Metro Manila, Philippines made with glutinous rice dough filled with sweetened green mung beans then deep fried and coated with melted brown sugar.

In Malabon there is this popular place that sells puto and is now getting more popularity with their other offerings like the triangulo and our post today bocheng monggo. Bocheng Munggo is quite a new creation, I never had seen anything like this before but the name sounds really familiar, Boche probably came from the word “Buchi” which basically a similar dish but instead of red bean filling and sesame seed coating, the Boche is filled with green beans and coated with melted brown sugar. Buchi is commonly found in Filipino Chinese restaurants in the Philippines and it is usually associated with the Chinese cuisine, I guess the creation of Boche is an attempt to make a totally Filipino version of this snack.

Boche unlike the Chinese counterpart is not served in a perfectly sphere form but instead a thick flat round disc, it is also larger than buchi, as this one is more like a size of a pan de coco while buchi is a size of a gold ball. Boche is sold usually on the street where it is also cooked beside banana cues and turon as it also has the same melted brown sugar outer layer. It is enjoyed as a snack and due to its size, density and sugar content, it is one snack that will definitely last you for a really long day.

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Bocheng Monggo

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 1 hour 30 mins
  • Yield: 8 1x
  • Category: Snack
  • Cuisine: Filipino


Bocheng Monggo is a popular street food in Malabon, Metro Manila, Philippines made with glutinous rice dough filled with sweetened green mung beans then deep fried and coated with melted brown sugar.


Units Scale


Mung Bean Filling


  1. Prepare the filling. Soak mung beans overnight then the next day fully drain the mung beans.
  2. Place mung beans in a pot, pour water until all beans are well covered. Bring to a boil the reduce heat and cook until tender, add water if needed.
  3. Add the sugar, condensed milk and flour, using a stick blender, blend the mixture until incorporated but not too fine leave a little bit of texture, continue to cook mung beans until it thickens and can hold its shape. Remove from heat and let it cool down before using.
  4. Prepare your boche, in a large bowl combine glutinous rice flour and water together, mix well until it forms a dough. Add water if it’s too try or add more glutinous rice flour if too wet. Mix well by gently kneading, then divide it into 8 to 10 balls of doughs.
  5. Using your hands or with the help of a rolling pin flatten them into discs. Place disc in the palm of your hand and place 2 tbsp of green bean filling in the middle then put the edges together and shape it back into round balls. Set is aside. Repeat the same process with the remaining dough and red bean paste.
  6. Prepare a deep fryer or a wok filled with oil, heat it to 180C then add the brown sugar, add the boche carefully one piece at a time then deep fry boche until sugar melts and boche is coated with melted sugar.
  7. Remove from the fryer using a slotted spoon, place in a plate lined with paper towel, let it cool before serving.

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