I always have this knack for eating Indian and Middle Eastern food. Since my sister started selling imported spices through her store Molinos dela Especia, I’ve been getting my steady supply of aromatic and healthy spices for my dishes, which then brings me to the …
For our Western friends, the Filipino/Philippine noodle dishes is not as famous compared to our neighboring Asian countries like Vietnam, Thailand, and China. With this, I’d like to introduce you the a Philippine noodle recipe which very unique to us Filipinos.If there’s a noodle dish …
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.