BUCHI BALLS RECIPES

Steps:

• Combine the mung beans and 1 cup water in a pot and bring to a boil; boil over medium heat until the beans are very tender, about 30 minutes. Mash the beans thoroughly. Stir 1/2 cup sugar into the mashed beans; set aside.
• Mix the glutinous rice flour, 2 tablespoons sugar, salt, and 1/4 cup water together in a large bowl; knead together just enough to form a ball. Divide the ball into small pieces and roll into balls. Flatten each ball of dough, and spoon 1 tablespoon of the mashed bean mixture into the middle of the dough. Wrap the dough around the bean mixture and pinch the edges together to seal. Repeat until all the dough and paste is used.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the balls in batches in the hot oil until golden brown, 5 to 10 minutes per batch. Serve hot.

Steps:

• Dump the glutinous rice flour and sugar into a bowl. Mix in just enough water to allow the mixture to come together into a ball.
• Using a small ice cream scoop, divide the dough into 12 portions.
• Roll each portion between the palm of your hands to form small balls.
• Arrange the balls on your work surface and, using your index finger, press the center of each ball to create an indentation.
• Drop a cube of cheese at the center of each ball.
• Gather each ball to enclose the cheese filling.
• Roll the balls in sesame seeds to completely cover the surface.
• Heat enough cooking oil to reach a depth of at least three inches.
• Fry the sesame seed balls over high heat until the crust is crisp and golden brown.
• Serve the sesame seed balls while hot.