Reader Request: Buchi / Jin Dui / Jien Duy / Lek Doi /Bean-Filled Sesame Balls
April 28, 2006 by Stef
Filed under Food & Nutrition
This recipe is for Ruth, who requested Filipino buchi. Ruth, there are variations to this; what I’m giving you right now is the simplest one with the shortest ingredient list.
To make 12 sesame balls, you need:
1 1/2 cups sweet rice flour (a.k.a. glutinous rice flour or Mochiko)
more or less 3/4 cup water, plus more for moistening your hands
1/4 cup sweet red bean paste (homemade or store bought)
about 1/2 cup sesame seeds, for coating the balls
peanut or other high-heat oil for deep-frying
Put the sesame seeds in a platter or bowl. Form 1-level-teaspoonfuls of the bean paste into balls. Set aside on a plate.
Combine rice flour and water (a bit at a time) in a bowl, stirring with a wooden spoon until homogeneous. The dough will not come together like bread dough, but will be rather crumbly. If you can take a small amount in your hand, squeeze it and it stays together, then you know you’ve got enough water in there.
Take a heaping tablespoonful of the dough and form it into a ball in your palm, about an inch in diameter. Make an indentation in the middle with a round implement or your thumb — I used the handle of a baby spoon — large enough to accommodate the bean paste ball. Drop the ball in and enclose in the dough, pressing gently to make sure none of the bean paste peeks through. At this point you may find it helpful to moisten your hands while you continue to form the dough into a ball shape. Make sure you seal all fissures or cracks that appear in the dough. You will have a ball about 1 3/4 inch in diameter.
Moisten the balls, if they appear to be dry, with some water, then dip into the sesame seeds and coat well. Preheat the oil in a deep-fryer or wok to 350°F.
Deep-fry the balls, 2-3 at a time, carefully dropping them into the hot oil so they keep their shape. If necessary, shape them with two wooden spoons. It is essential to do this in the beginning stages of cooking before the dough hardens and crisps. Cook the balls until the dough is cooked through, ball has puffed a bit, and sesame seeds are golden, about 3 minutes total. Remove with a slotted spoon or Chinese skimmer/strainer. Drain on paper towels and serve warm.
Try it and let me know if you like it!
There are many variations to jin dui. You can add mashed sweet potatoes or taro to the dough, about 1/2 cup mashed taro or sweet potato for every cup of rice flour you’re using — add water judiciously. This will give you a nicely-textured dough that’s a bit easier to work with. If you want the dough to be crispier, replace 1 tablespoon of the water with vinegar. If you want a puffier buchi, use cooked sugar syrup (made with equal parts sugar and water) instead of just water. Or, if you want, use half-coconut milk-half water to make the dough. If you are feeling particularly industrious, make the dough from scratch using glutinous rice soaked overnight, then grind in a food processor. If you have a grinder, you may also want to try grinding sweet brown rice into flour and use that instead of storebought rice flour.
Other fillings can be used instead of the customary bean paste, such as chopped up peanuts. You can add chopped “baby coconut” — Philippine buco — to the bean paste filling, or even macapuno, or those things by themselves, minus the bean paste. (Buco is available in Asian stores in the frozen section, and macapuno is available preserved in syrup in jars, also in the Philippine section.) You can also use char siew. Or try the the filling used for Filipino Brazo de Mercedes! The biggest and yummiest sesame balls I ever ate were on a Japanese ship — they were 3 inches in diameter, and filled with a ground pork mixture.
Here are more Jin Dui/Buchi recipes for you to try:
Lily Ng’s Jin Dui
Jas’s Jin Dui
Kai’s Baked Buchi
i love these, plain the best
my mouth is watering at the images. thanks for sharing, i’ll give the recipes a try!
Stef, thanks for this post!
The peanuts & buko variations look worth trying, too
Have you tried baking buchi? My mom says they used to sell them regularly. They were baked in clay ovens and tasted more delicious than the usual. Nowadays all I ever see are the fried version.
I haven’t tried baking them in conventional ovens but now that you’ve posted this, it makes me want to try.
hi Roch, yes, those are my hubby’s favorite too. if i’m not mistaken they are called “loh hwa”(?) in the philippines.
you’re welcome jenn:)
hello kai, i’m not a big fan of the peanut variation, mostly because of family allergies, but it IS yummy. i much prefer the buko, maybe it’s because i’m pinoy:D
karen, no i haven’t. but today, i’m trying kai’s recipe with a few modifications. would love to experiment with you!
Hi. thanks for the recipe. where can i buy Mochiko or the sticky rice flour? is it available in local supermarkets like SM or Rustan’s? thanks.
Actually if you are in the philippines and looking for sticky rice flour, it is not hard to look for that, because if you can’t find Mochiko brand you can try to go to one of the local supermarket, buy a sticky rice or glutinous rice and soak it overnight with water, then go to the local supermarket and look for the store that have a grinder for that. Usually that kind of store sell banana leaf,tapioca,and any kind of delicacies raw materials. Or if you don’t have spare time to soak the rice,. that kind of store mostly sell a ready made or grind sticky rice, that use in palitaw. You can ask the vendor if they have a palitaw dough? or I guess they called it giniling na malagkit.
if you want a ready made sticky rice dough like the one that you use in palitaw…you can easily get it in the wet market in the section where you can buy the coconuts and the saba banana and langka and balat ng lumpia…that is if you’re in the philippines….
Buchi … yum! Personally I like buchi made with the combo of glutinous rice flour and mashed sweet potato. Better texture and more character.
mabuhay from manila, philippines! i love buchi! my sister’s gonna try this recipe at home and hopefully it’ll turn out great. thanks a lot!
thank you for sharing this recipe.i’ve been looking for this recipe coz it’s a family favorite food.i’ll definitely try it coz it looks so easy to make.thanks a lot.mabuhay!!!
Omg..I am ADDICTED to these!
Not a day goes by when I DON’T think about them. To be able to make as many as I want at home would be the best thing that ever happened in my LIFE!
*mouth waters*
Thanks for posting it! :3
wat is the significance of buchi
thanks! i havent tried cooking yet, but when you fry it, does it make it soft?
because ive tried the hard buchi and i dont like it at all
i like the buchi, i love it so much, i would liek to inquire if u have recipe for siopao? if u have pls email me then. thank you
I tried your Jin Dui recipe, but when i put them into deep fried about 1-2 minutes it explode and break apart and become soft after i took out from the oil. Can you tell me what i am doing wrong?
Thanks