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How to Make Crispy Buchi Sesame Balls

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Buchi Sesame Balls are a delightful sweet treat, featuring a crisp exterior coated in toasted sesame seeds that gives way to a wonderfully chewy glutinous rice dough. Inside, a rich and smooth sweetened red bean paste provides a comforting sweetness. These golden spheres are traditionally deep-fried to achieve their characteristic texture and appearance, offering a satisfying contrast of textures and flavors in every bite.

Ingredients

Scale
  • 1.5 cups (180g) glutinous rice flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup + 2 tablespoons (150ml) hot water, or as needed
  • 1 cup white sesame seeds
  • 1 cup (250g) sweetened red bean paste
  • 4–5 cups vegetable oil, for deep frying

Instructions

  1. In a large mixing bowl, combine the glutinous rice flour and granulated sugar. Gradually add the hot water, mixing with a spoon or spatula until a shaggy dough forms.
  2. Once cool enough to handle, knead the dough by hand for 5-7 minutes until it becomes smooth, soft, and pliable. It should not be sticky.
  3. Divide the dough into 12-15 equal pieces. Roll each piece into a small ball.
  4. Take one dough ball and flatten it into a disc, about 2-3 inches in diameter. Place about 1 tablespoon of sweetened red bean paste in the center.
  5. Carefully bring the edges of the dough up and around the filling, pinching them together to seal completely. Roll the filled dough gently between your palms to form a smooth, round ball. Repeat with the remaining dough and filling.
  6. Lightly moisten the surface of each filled ball by rolling it quickly in a shallow bowl of water or brushing with a little water.
  7. Place the white sesame seeds in a shallow dish. Roll each moistened ball in the sesame seeds, pressing gently to ensure an even and thorough coating.
  8. Heat the vegetable oil in a deep pot or wok over medium heat to 325-350°F (160-175°C).
  9. Carefully place a few buchi into the hot oil, ensuring not to overcrowd the pot. Fry, turning occasionally with a slotted spoon, until they are golden brown, puffed, and float to the surface, typically 5-7 minutes.
  10. Remove the fried buchi with a slotted spoon and transfer them to a wire rack lined with paper towels to drain any excess oil.
  11. Serve the buchi warm for the best texture and flavor.

Notes

* The dough consistency is crucial; it should be soft and pliable. Add water sparingly until the desired texture is achieved.

* Maintain a consistent oil temperature during frying to ensure the buchi cook evenly without burning or becoming greasy.

* For variety, consider using other sweet fillings such as lotus seed paste or ube jam.

* Buchi are best enjoyed fresh and warm on the day they are made.

Nutrition

Find it online: https://cooksillo.com/how-to-make-crispy-buchi-sesame-balls/