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.
- 3 cups glutinous rice flour
- 250 ml water
- 3/4 cup brown sugar
- oil, for deep frying
Mung Bean Filling
- 1 cup green mung bean
- 1/4 cup condensed milk
- 3/4 cup sugar
- 1/4 cup flour
- Prepare the filling. Soak mung beans overnight then the next day fully drain the mung beans.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove from the fryer using a slotted spoon, place in a plate lined with paper towel, let it cool before serving.