Yummy Kitchen

Sesame Balls (Cheesy Buchi)

A perfect buchi recipe that doesn’t shrink, sesame seeds stay intact, and with crunchy outside but soft and chewy in the inside. You may use any filling you want and adjust the sweetness (sugar) as desired. Happy cooking!

How to Keep the Buchi from Shrinking

I once had sesame balls in a popular Chinese fast food restaurant. It tasted so good and even it is cold, it didn’t shrink. I mean, it stayed as a perfect circle ball as it is. I wonder how they do that because some buchi that I had before tend to shrink after cooking.

As I started cooking my own sesame balls, I found out that to keep the buchi from shrinking, you have to somehow “cook” the glutinous rice flour as you make. You don’t have to actually cook it, but instead of using cold or room-temperature water, you need to use hot water to dilute the glutinous rice flour with when making the dough.

Boil water then dissolve the sugar with it. Once the sugar is completely dissolved, pour the water immediately to the glutinous rice flour. This will somehow cook the flour.

What is the purpose of Sweet Potato?

You’re probably wondering why I have to add sweet potato or kamote to the dough. The answer is that sweet potato can make the dough chewy yet soft in the bite. I tried and tested some other ways of cooking buchi and I find that the ones with sweet potato is yummier to eat than the ones that has none.

For comparison, Buchi that doesn’t have sweet potato on it tends to be chewy yet a little difficult to chew because it is crunchy. It felt like I was biting with a tire (now, that’s an exaggeration). Meanwhile, the ones with sweet potato feels so soft (like mochi) yet very chewy.

Cheesy Buchi (Sesame Balls)

Course: SnacksCuisine: Filipino




  • 2 cups glutinous rice flour

  • 1/2 cup mashed sweet potatoes

  • 2/3 cup sugar (adjust as needed)

  • 2/3 cup HOT water

  • cheese (filling) or any desired filling

  • sesame seeds

  • oil for frying


  • Boil or steam sweet potatoes. Mash until smooth.
  • In mixing bowl, combine glutinous rice flour and mashed sweet potatoes. Mix well.
  • In separate bowl, dissolve sugar in hot water. Mix well. Then add to the flour/sweet potato mixture. Add small amount at a time while mixing until you get the right consistency.
  • Once you get the right consistency, scoop a tablespoon of mixture, roll into your palm, flatten and put filling. Enclose the dough and roll into a ball. Make sure it is smooth and no cracks. Repeat procedure for the rest of the dough.
  • In a bowl, combine 2 tbsp. glutinous rice flour and 2 tbsp water to create a watery mixture. This will help keep the sesame seeds intact in buchi.
  • Dip each ball in the water mixture, then coat with sesame seeds. roll into your palm to make sure that the sesame seeds are sticking well.
  • Deep-fry until golden brown. Use low heat.


Buchi is sesame balls filled with some tasty filling smashed sweet potato or red bean fillings. It is also spelled as butchi. If you are looking to how to make buchi then this recipe will help you. This is called cheesy buchi because we have added cheese in this filling. Some people call it as botchi ot butsi. Anyway we hope you love this recipe and if any clarification please visit our Facebook page

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