I remember Mommy D making a Buchi before but it is already from a long time ago. I didn't watch the process how she made it nor I was helping her to the whole thing but I remember one thing -she used squash in her Buchi and that's the softest and most delicious Buchi I have ever tasted. I really enjoy it a lot. And that's the last time she ever made that. How I wish Mommy D made more of it after that. But sadly, the whole process is kinda long and I am sure it is tieing for her, making it.
Buchi is one of "kakanin" in the Philippines that I love. It is fried, and has fillings either Monggo or Ube. It is also coated with sesame seeds which made is even tastier. Seriously, the sesame seeds coated in it is the best part of a Buchi. I love the crunch, and with the chewy and soft texture of its dough, that combo is surely a killer. Lol.
So it Was March 25 when I saw the whole process of making it and it is really a long one. I actually helped but, only in the part where I filled the buchi dough of sweetened mongo. Even this is kinda hard especially if the Buchi you want to make is on the small sizes. And, it is actually Auntie V who made the who thing and I just wash haha. Mommy D in the other hand was busy on the side doing those small things but really important and helps with the whole process
So, first thing she did was boil the Mungbeans. She removed its skin too then sweetened it using brown sugar. I am not sure if she put more in it because I didn't check coz if I did, I would be on her way, haha. She cooked it until all the water was gone and they become like this.
As for the dough, it is a combination of glutinous rice flour and boiled and grated sweet potatoes. I actually forgot to take a photo of the dough haha.
In filling the dough, I thought I would have a hard time doing it. But its quite easy once you got use to it. Just get a small size of dough and make a circle out from it, flatten it then get the right size of sweetened mungbean and put it in the middle of the flattened dough. Stretch each side to cover it until you cover all of them and form a ball. Will then let it roll in a plate with lots of sesame seeds. Its better to squeeze it a little to make sure the sesame seeds will attach to it.
Oh beautiful balls ♪┌|∵|┘♪. While we're filling all the dough with sweetened mungeans, Auntie V on the other hand was busy frying them. She had the hardest role in here, got even a burn in her fingers because she got distracted coz of Mommy F haha..
Look at that golden brown. It's perfect to be honest. In frying this, it should be swimming in lots of of oil, lol. And you'll achieve a crunchy on the outside and soft inside. Ahhh, but once they get colds, they will all become soft and chewy, but the crispiness of the sesame seeds is still there. Perfect no? (._.)ﾉ
And this is how it looks like inside. Ughh, seeing this made me crave for it huhu. And actually, right after Auntie V fried some of it, we immediately tried it and gosh, it's good to eat it when its still hot. You just have to be careful of course haha. As for its sweetness, I love Auntie V made it lighter and its not too sweet. Buchi which is too sweet is enjoyable but I can't eat much of it if its too sweet. And its crispy too though really super oily too.
Lead Image Edited in Canva