Growing up in our small neighborhood in Pilar, Bataan, the highlight of my afternoon was always the familiar call of “Buchi! Mainit-init pang buchi!” from Ate Leonie, who would walk down our street with her iconic blue basin filled with freshly-fried Buchi (sesame balls).
My siblings and I would rush out with our baon money, sometimes even borrowing a few pesos from each other, just to get our hands on these golden treasures.
I always love biting into that perfectly crispy sesame coating, feeling the chewy rice flour layer, and finally reaching the sweet red bean filling. It was pure childhood joy in every bite.
After years of kitchen experiments and learning, I’ve finally recreated Ate Leonie’s buchi recipe, and today I’m sharing every secret technique I’ve discovered to help you make these beloved Filipino-Chinese treats in your own kitchen.
Why You’ll Love This Recipe
- Perfectly balanced textures: crispy exterior, chewy middle, and creamy filling
- Make-ahead friendly – can be prepared in advance
- Customizable fillings to suit your taste
- Restaurant-quality results at home
- Great project for weekend baking
- Perfect for sharing at gatherings
- Cheaper than store-bought versions
Buchi (Filipino Sesame Balls)
Equipment
- Heavy-bottom pot or wok (kawali) For deep frying; ensures even heat distribution
- Candy thermometer To monitor oil temperature accurately
- Kitchen scale (timbangan) For precise measurements
- Fine-mesh strainer (salaan) For washing sesame seeds
- Spider strainer/slotted spoon For removing buchi from hot oil
- Food processor Optional, for making bean paste (panghiwa ng pagkain)
- Measuring cups and spoons (Panukat) For accurate ingredients
- Large mixing bowl (mangkok na malaki) For dough preparation
- Plastic wrap To cover dough while resting
- Baking sheet For organizing uncooked buchi
Ingredients
For the Dough
- 3 cups glutinous rice flour galapong
- 1⅓ cups water
- ¾ cup sugar
- 1 cup sesame seeds linga
For Traditional Red Bean Filling
- 1 cup dried red beans adzuki or peeled split mung beans
- ½ cup sugar
- Water for cooking
Instructions
- Start by soaking the red beans (adzuki or peeled split mung beans) overnight or for at least 6 hours in water (Ibabad ang beans sa tubig). After soaking, drain and rinse the beans thoroughly. Cook them in fresh water for about 1 hour or until very tender. Process the cooked beans until smooth (hanggang maging malambot), then mix with sugar and cook down until it becomes a thick paste. Let the paste cool completely, then portion it into small balls and set aside.
- Heat 1⅓ cups water with ¾ cup sugar until it reaches 180°F (82°C), stirring until the sugar completely dissolves. Gradually pour this hot liquid mixture into 3 cups of glutinous rice flour, mixing as you go. Knead the mixture until it becomes a smooth, pliable dough (masahan hanggang lumambot). Cover the dough and let it rest for 20-30 minutes.
- After resting, divide the dough into 24 equal pieces. Take each piece and flatten it in your palm, place a portion of the cooled bean filling in the center, then carefully seal and roll into a smooth ball. Make sure there are no cracks or air pockets in the dough. Roll each sealed ball in sesame seeds (linga), pressing gently to ensure the seeds adhere well.
- Heat oil in a heavy-bottom pot or wok (kawali) to 320°F (160°C). Carefully drop the sesame-coated balls into the oil. The temperature will naturally drop to around 300°F (149°C) – this is normal. Fry the buchi while constantly turning them for even cooking. As they cook, gradually increase the heat to finish at 350°F (177°C). The buchi are done when they float to the surface and turn golden brown.
- Remove the cooked buchi using a spider strainer or slotted spoon and let them cool slightly before serving. They are best enjoyed hot or warm as merienda (afternoon snack). Any leftover buchi can be stored at room temperature for 1 day, in the refrigerator for up to 3 days, or frozen uncooked for up to 1 month. To reheat, place in a 375°F (190°C) oven for 2-3 minutes.
Tips from Lola’s Kitchen
- Use hot water for the dough – it “cooks” the flour slightly
- Never skip the dough resting time
- Keep dough covered to prevent drying
- Check for cracks before frying
- Roll in sesame seeds twice for better coating
- Maintain proper oil temperature to prevent bursting
- Turn constantly while frying for even cooking
Traditional Serving Suggestions
- Serve hot or warm as merienda (afternoon snack)
- Pair with hot tea or coffee
- Often served during Chinese New Year
- Popular at Filipino parties and gatherings
- Traditional breakfast with champorado
Troubleshooting
Buchi Deflating?
- Ensure proper oil temperature
- Don’t rush the cooking process
- Check dough consistency
- Avoid overworking the dough
Sesame Seeds Falling Off?
- Use moistened seeds
- Double-coat if needed
- Press seeds gently into dough
- Ensure complete coverage
Buchi Bursting?
- Check for air pockets
- Maintain proper temperature
- Don’t overcrowd the pan
- Ensure proper sealing
Ingredient Alternatives
- Filling Options:
- Ube (purple yam)
- Peanut butter
- Chocolate
- Cheese
- Mung bean paste
- Sweetened coconut
- Flour: No substitutes for glutinous rice flour
- Seeds: Black or white sesame seeds
Storage & Reheating
- Room Temperature: 1 day
- Refrigerator: Up to 3 days
- Freezer: Up to 1 month (uncooked)
- Reheating: 375°F (190°C) oven for 2-3 minutes
Variations
- Ube Buchi: Add ube flavoring and purple food color
- Pandan Buchi: Add pandan extract to dough
- Mixed Seed Buchi: Combine black and white sesame
- Mini Buchi: Make bite-sized versions
- Modern Fillings: Try Nutella or cream cheese
FAQs
- Can I make the dough ahead? Yes, store covered in refrigerator up to 24 hours.
- Why did my buchi deflate? Usually due to incorrect oil temperature or wrong flour type.
- Can I use regular rice flour? No, must use glutinous rice flour for proper texture.
- How do I know when they’re done? They should be golden brown and float to surface.
- Can I air fry buchi? Not recommended – texture won’t be authentic.
Buchi (Filipino Sesame Balls)Nutrition
The Story Behind Buchi (Filipino Sesame Balls)
Growing up in the bustling streets of Binondo, Manila’s historic Chinatown, I discovered that buchi (butsi) is more than just a sweet treat – it’s a delicious testament to the centuries-old friendship between Filipino and Chinese cultures. This beloved sesame-coated rice ball, known in China as jian dui (煎堆), made its way to Philippine shores through early Chinese merchants and has since become an irreplaceable part of Filipino merienda culture.
While Chinese jian dui often features lotus paste filling, Filipino buchi adapted to local tastes by incorporating native ingredients like mung beans (monggo) and purple yam (ube). This fusion perfectly represents how Filipino cuisine embraces and transforms foreign influences into something uniquely its own. Walk through any Filipino market or commercial district today, and you’ll hear vendors calling out “Buchi! Mainit-init pa!” (Hot and fresh buchi!), a sound that has become synonymous with afternoon snack time.
What makes Filipino buchi special is its perfect balance of textures – the satisfying crunch of toasted sesame seeds, the delightfully chewy glutinous rice layer, and that moment when you reach the sweet, creamy filling. Unlike its Chinese cousin, our local version tends to be slightly smaller and less sweet, making it the perfect companion to a hot cup of afternoon coffee or tea.
In many Filipino households, including mine, buchi holds a special place during celebrations and family gatherings. It’s one of those rare treats that bridges generations – from grandparents who remember buying it for just a few centavos, to young children experiencing their first taste of this timeless delicacy. Today, while you can find buchi in many Asian bakeries and restaurants, nothing quite compares to the satisfaction of making it at home, following time-tested techniques passed down through generations.
Did you know? The round shape of buchi symbolizes unity and completeness in Chinese tradition, making it a popular treat during Lunar New Year celebrations in both Chinese and Filipino-Chinese communities.
