This pastry has a coating of sesame seeds on the outside. The outer shell is crisp and it's chewy inside.
Prep Time15 mins
Cook Time25 mins
Resting Time15 mins
Total Time40 mins
Servings: 20 pieces
- 1 1/2 cup glutenous rice flour
- 1 1/4 cup boiled water
- 1/4 cup brown Sugar
- 1 tbsp cooking oil
- 1 cup sesame seeds
- 3 cups cooking oil for frying
- 3/4 cup ube paste store bought
Heat 1 1/4 cup water in a small cooking pot. When the water boils, remove from heat source. Add sugar and dissolve.
Pour 1 cup of the glutenous rice flour onto the hot water. Stir until the flour absorbs the water. Then add the remaining glutenous rice flour to make the dough. Let it rest for 15 minutes
When dough is rested. Roll the dough into a log. cut into pieces with each piece weighing 30 grams (I suggest that you invest in a weighing scale since it's very useful in the kitchen)
Roll the pieces of cut dough into a ball and flatten. Put 1 tsp purple yam filling on all pieces of dough.
Seal all the dough making sure there are no cracks to avoid spilling of the purple yam. Roll it on your palm until it's perfectly round. Do with all the remaining pieces of dough.
In a bowl, pour the sesame seeds and dredge the buchi, making sure all of the dough is covered with sesame seeds.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the dough balls in batches until golden brown. When done, let rest to cool down and serve. Bon Appetit!