Sesame Seed Balls / Buchi
If there’s anything that I find deliciously appealing as an Asian dessert it’s this Sesame Seed Balls, also known as Buchi in the Philippines. It’s deep fried glutinous rice flour with a surprise filling of either sweet potato, custard and yam. I’ve always been in a hunt for the best Sesame balls in town and I haven’t found anything that appealed to my taste or maybe because it’s usually served cold and its yummy goodness is not as great compared to a freshly cooked Buchi. So with that, I decided to make them using sweet potato/kamote as a filling.
So be ready with your kitchen tools peeps because I guarantee this one is a yummy and fun dessert to make for your friends and family.
Sweet Potato Filling
½ kilo sweet potato
1 cup evap milk
¼ cup white sugar
4 cups glutinous rice flour
1 ½ cup of water
½ cup white sugar
Extra rice flour for kneading
White sesame seeds
1 liter of vegetable oil for frying
- Boil the sweet potato ‘til soft, drain and then peel off.
- Mash the sweet potato, then set aside to cool
- Using a pan/wok over medium heat, add the milk and sugar and mix until the sugar is thoroughly dissolved.
- Then add the mashed sweet potato and continuously stir until thick. Remove from the pan and set aside to cool.
- Once at room temperature, grab ½ tablespoon and form into a ball.
- Mix the water and sugar ‘til the sugar is dissolved.
- Using a large bowl, slowly incorporate the glutinous rice flour and the sugar and water mixture until you form a soft and smooth dough. Add small portions of water if needed if the dough is a little dry or flaky.
- Set aside and leave the dough to rest for 1 hour covered in a plastic wrap.
- After an hour, flour your table or a wide chopping board and knead the dough until smooth. Then form into a log about 2 inches in diameter, then cut into 1 ½ inch.
- Wet your palm with water, then roll the dough into balls, then gently press the middle and the sides to form a flat circle with the center as slightly thicker than the edges.
- Place the filling in the middle and then slowly fold to the top center, and then seal by pinching the folds together. Then continuously role the dough into an even-shaped ball. Make sure that the ball doesn’t have any cracks and is evenly smooth.
- Coat the balls into a bowl of sesame seeds.
- Using a deep pot, heat the oil to medium. Once the oil is hot, add a few pieces of the sesame balls. Make sure to not overcrowd the pot. Let it cook or 5 to 7 minutes.
- Carefully turn the balls from time to time for an even brown color.
- Then remove and transfer to a plate with paper towel to remove the excess oil.
- Serve and enjoy while it’s hot.
Note: This Sesame Seed Balls is best served hot.