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Buchi (Filipino Sesame Balls)

Buchi (Filipino Sesame Balls)

Buchi (pronounced "boo-chee") is a golden-fried Filipino rice ball made with glutinous rice flour dough, coated in sesame seeds, and traditionally filled with sweetened red bean paste. Each bite offers three distinct textures: a crispy sesame exterior that gives way to a satisfyingly chewy mochi-like layer, finally revealing a smooth, sweet filling. This beloved street food and merienda (afternoon snack) staple represents the delicious fusion of Chinese culinary tradition (known as jian dui) with Filipino tastes, resulting in a treat that's less sweet than its origins and perfectly sized for snacking. Whether enjoyed piping hot from a street vendor's basket or freshly fried at home, buchi captures the essence of Filipino-Chinese food culture in a single, perfectly round bite.
Cultural Significance
Buchi represents the cultural fusion between Filipino and Chinese cuisines. Originally from China (Jian Dui), it has become a beloved Filipino treat, especially during celebrations and festivals. The round shape symbolizes unity and completeness in Chinese culture.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 1 hour 40 minutes
Course Dessert, Snack
Cuisine Chinese, Filipino
Servings 24 pieces
Calories 190 kcal
Difficulty Intermediate

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 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

  1. Use hot water for the dough - it "cooks" the flour slightly
  2. Never skip the dough resting time
  3. Keep dough covered to prevent drying
  4. Check for cracks before frying
  5. Roll in sesame seeds twice for better coating
  6. Maintain proper oil temperature to prevent bursting
  7. Turn constantly while frying for even cooking
 

Nutrition

Calories: 190kcalCarbohydrates: 33gProtein: 4gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 134mgFiber: 3gSugar: 11gVitamin A: 1IUVitamin C: 0.3mgCalcium: 68mgIron: 1mg
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