Buchi

Recipe View 30 mins Begin by preparing the mung bean filling. In a pot, combine 1 cup of water and the green mung beans. Bring to a boil, then reduce heat to medium and cook until the beans are exceptionally tender (approximately 30 minutes).

Recipe View 5 mins Once cooked, thoroughly mash the beans until smooth. Incorporate 1/2 cup of sugar, stirring until completely dissolved and the mixture is well combined. Set this delectable filling aside.

Recipe View 10 mins In a large bowl, create the glutinous rice dough. Combine the rice flour, the remaining 1/4 cup of water, 2 tablespoons of sugar, and salt. Knead the ingredients together until a cohesive ball of dough forms. Be careful not to over-knead.

Recipe View 5 mins Divide the dough into small, even pieces. Roll each piece into a smooth ball. Gently flatten each dough ball, creating a small disc. Spoon approximately 1 tablespoon of the prepared mung bean mixture into the center of each disc.

Recipe View 5 mins Carefully wrap the dough around the bean mixture, ensuring it is completely enclosed. Pinch the edges of the dough together to seal, preventing any filling from escaping during frying.

Recipe View 5 mins In a deep fryer or a large, heavy-bottomed saucepan, heat the cooking oil to 350 degrees F (175 degrees C).

Recipe View 10 mins Working in batches to avoid overcrowding the oil, carefully fry the Buchi balls until they achieve a beautiful, golden-brown color (approximately 5 to 10 minutes per batch).

Recipe View 2 mins Remove the fried Buchi from the oil and place them on paper towels to drain any excess oil. Serve hot and enjoy the delightful combination of textures and flavors!