Buchi Recipe

Glutinous rice flour: This flour is made from sticky rice and is crucial for the chewy texture of buchi.

Water: Used to form the dough when mixed with the glutinous rice flour.

Red bean paste: A sweet filling made from adzuki beans, providing a delightful contrast to the crispy exterior.

Sesame seeds: These seeds coat the buchi balls, adding a nutty flavor and a crunchy texture.

Oil: Used for frying the buchi balls until they are golden brown and crispy.

When working with glutinous rice flour, ensure that the dough is smooth and pliable by kneading it well. If the dough is too sticky, add a little more glutinous rice flour; if it's too dry, add a few drops of water. This will make it easier to shape and fill the dough balls without them breaking apart.

• glutinous rice flour - Substitute with sweet rice flour: Both are made from sticky rice and have similar properties, making them interchangeable in most recipes.

• glutinous rice flour - Substitute with tapioca flour: Tapioca flour can mimic the chewy texture of glutinous rice flour, though the flavor may slightly differ.

• water - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a hint of sweetness, enhancing the flavor profile of the dish.

• red bean paste - Substitute with sweet potato paste: Sweet potato paste offers a similar sweetness and smooth texture, making it a good alternative.

• red bean paste - Substitute with lotus seed paste: Lotus seed paste has a similar consistency and sweetness, often used in Asian desserts.

• sesame seeds - Substitute with poppy seeds: Poppy seeds provide a similar crunch and nutty flavor, though they are smaller in size.

• sesame seeds - Substitute with crushed peanuts: Crushed peanuts offer a similar crunch and nutty flavor, though the taste will be slightly different.

• oil for frying - Substitute with vegetable oil: Vegetable oil has a high smoke point and neutral flavor, making it suitable for frying.

• oil for frying - Substitute with canola oil: Canola oil is also neutral in flavor and has a high smoke point, making it a good alternative for frying.

• Allow the buchi to cool completely at room temperature before storing or freezing. This prevents condensation, which can make the dough soggy.

• For short-term storage, place the buchi in an airtight container. Line the container with parchment paper to absorb any excess oil. Store at room temperature for up to 2 days.

• For longer storage, refrigerate the buchi. Place them in a single layer in an airtight container, separating layers with parchment paper. They can be refrigerated for up to 5 days.

• To freeze, arrange the buchi in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 2 hours. This prevents them from sticking together.

• Once frozen, transfer the buchi to a freezer-safe bag or container. Label with the date and store for up to 2 months.

• When ready to enjoy, reheat refrigerated buchi in a preheated oven at 350°F (175°C) for 5-7 minutes or until warmed through. For frozen buchi, allow them to thaw at room temperature for about 30 minutes before reheating in the oven.

• Avoid microwaving the buchi as it can make the dough chewy and unevenly heated.

• Preheat your oven to 350°F (175°C). Place the buchi on a baking sheet lined with parchment paper. Bake for about 10 minutes or until they are heated through. This method helps maintain the crispiness of the sesame seeds coating.

• For a quicker option, use a microwave. Place the buchi on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious, as this method might make the buchi slightly chewy.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the buchi in a single layer in the air fryer basket. Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating. This method helps retain the buchi's crispy exterior.

• On the stovetop, heat a non-stick skillet over low to medium heat. Add the buchi and cover the skillet with a lid. Heat for about 5 minutes, turning occasionally to ensure they are warmed evenly. This method helps keep the buchi from becoming too greasy.

• Mixing bowl: A large bowl used to combine the glutinous rice flour and water to form the dough.

• Measuring cup: Used to measure out the precise amounts of glutinous rice flour and water.

• Spoon: Useful for scooping the red bean paste into the center of the dough balls.

• Frying pan: A deep pan used to heat the oil and fry the dough balls until golden brown.

• Slotted spoon: Helps to remove the fried balls from the oil while allowing excess oil to drain off.

• Paper towels: Used to drain the fried balls and absorb any excess oil.

• Plate: A flat dish to serve the warm buchi once they are ready.

• Rolling surface: A clean surface where you can flatten the dough balls and fill them with red bean paste.

• Small bowl: Used to hold the sesame seeds for rolling the dough balls.

• Tongs: Optional tool to handle the hot buchi while frying or serving.

Prepare the filling: Make the red bean paste filling ahead of time and store it in the fridge. This will save you time when assembling the buchi.

Uniform shape: Use a small ice cream scoop to portion the dough evenly. This ensures each buchi cooks at the same rate.

Preheat the oil: Start heating the oil while you are assembling the buchi. This way, the oil will be ready for frying as soon as you finish.

Batch frying: Fry multiple buchi at once, but don’t overcrowd the pan. This speeds up the cooking process without compromising quality.