BUCHI FOOD RECIPES

Steps:

• Place the beans and water in a saucepan, cover, bring to boil over medium high heat. Reduce heat to medium-low and cook for 1 1/2 hours, or until beans are very soft. Strain the water from the beans, and blend them into a puree in a blender or food processor. Press the puree through a sieve, discarding the skins, which will be left in the sieve. Place the puree in several layers of cheesecloth, and gently squeeze to remove excess moisture. Place the thickened puree back into the saucepan, together with the sugar and vegetable shortening, and heat over low heat, stirring until it becomes a thick paste. Stir and scrape vigorously so that it does not stick to the bottom. Remove from heat and let cool before filling buns.
• Combine the rice flour and water a little at a time until you have a crumbly dough. If you take a small amount of the dough in your hand and squeeze it and it stays together, then you have enough water in there.
• Take a generous tablespoon of dough and roll it into a ball in your hands. Make a hole in the middle of the ball of dough with your thumb - it needs to be big enough to hold about a teaspoon of the bean paste.
• Put the bean paste into the dough and gently press to seal.
• If the dough seems a little dry, moisten it just a little, then roll the dough in the sesame seeds, making sure you've got plenty of seeds on there.
• Fry 3 or 4 balls at a time in oil at 350 degrees until the dough is cooked through and the sesame seeds are golden brown - this should take 3 or 4 minutes.
• Drain on paper towels and serve warm.

Steps:

• Combine sugar and hot water, stir until sugar is dissolved.
• Add into the rice flour then mix until combined.
• Knead until it forms a dough.
• Add oil and continue kneading until dough becomes smooth.
• Rest the Buchi dough for 20 minutes.
• Mix 2 tbsp. Glutinous flour with water.
• Set aside flour mixture, you will use this to stick sesame seeds to Buchi balls.
• On a clean surface, dust with flour & roll the Buchi dough.
• Divide dough into two and roll into a log.
• Cut dough to 16 pieces, then form into a ball and set aside.
• Flatten the ball dough and make a hollow in the center.
• Fill it with Ube Halaya and seal the dough then roll again to form a ball.
• Repeat the process until all dough are filled
• Dip balls into the flour mixture and coat with sesame seeds
• Continue the process until all balls are rolled with sesame seeds.
• Frying Buchi :