Sesame Balls (Cheesy Buchi)
Cheesy Buchi is a Filipino Sesame Balls made with glutinous rice flour, mashed sweet potato, sugar, hot water, sesame seeds and cheese. Sesame balls is scrumptious and popular all over the world and it changes its taste from area to area. This Cheesy buchi video recipe guide you to make a Filipino variation of sesame balls that is popular all over the Philippines.
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)
15
BallsIngredients
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
Directions
- 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.
RECIPE NOTES
- The purpose of the sweet potatoes is to keep the buchi chewy yet soft. You can still skip using sweet potatoes but I personally like the texture of buchi with it.
- Use hot water in dissolving sugar and to be added to the glutinous rice flour. This will somehow “cook” the glutinous rice flour. This will prevent the buchi from bursting while deep-frying. This method will prevent the buchi from shrinking even if it gets cold.
- Make sure that the balls doesn’t have any crack with it before frying to avoid bursting.
- Use low heat when deep-frying to make sure that the inside is cooked before the outside turns golden brown.
- You can replace the cheese with other fillings like sweet mongo, ube halaya or yema.
Remarks
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
