introduction
Mongo Buchi, or "Mango Seed," is a delightful Filipino treat known for its crispy outside and sweet filling. This snack combines the flavors of mung bean and rice flour to create a tasty bite, perfect for any occasion. Whether for afternoon tea or as a dessert, Mongo Buchi brings a touch of sweetness and fun to your table.
why make this recipe
Making Mongo Buchi is a great way to enjoy a traditional Filipino dessert that is both unique and satisfying. The recipe is simple, requires basic ingredients, and provides a wonderful opportunity to explore Filipino cuisine. Plus, preparing these bites together with family or friends can be a fun and enjoyable experience!
how to make Mongo Buchi
Ingredients
- 1 1⁄2 cups mashed mung bean (mongo)
- 1 cup water
- 3⁄4 cup sugar
- 3 cups glutinous rice flour
- 1 cup rice flour
- 1 1⁄2 cups water (for Set B)
- 1 tbsp oil
- Orange food color (optional)
- Sesame seeds
- 1 cup cooking oil
Directions
- In a pan, mix Set A: mashed mung bean, water, and sugar. Heat this mixture until it simmers. Stir until the sugar dissolves. When the water reduces, turn off the heat and set aside.
- In a bowl, combine Set B: glutinous rice flour, rice flour, and gradually add 1 1⁄2 cups of water to form a dough.
- Take 2 tablespoons of the dough and shape it into a ball. Then flatten it out.
- Put a spoonful of the mung bean filling inside the dough. Close it up and flatten it gently again.
- Coat the formed buchi in sesame seeds for an added crunch.
- Heat the cooking oil over medium to low heat. Place the buchi in the hot oil and cook until they turn golden brown. Make sure they are cooked well, then let them cool down.
how to serve Mongo Buchi
Serve Mongo Buchi warm or at room temperature. They make a tasty snack or dessert that pairs well with tea or coffee. You can also serve them on a platter for sharing during gatherings or celebrations.
how to store Mongo Buchi
To store Mongo Buchi, place them in an airtight container to keep them fresh. They can be stored at room temperature for a couple of days, or you can refrigerate them for up to a week. If you wish to keep them longer, consider freezing them. Just make sure to reheat them in a pan when you’re ready to serve.
tips to make Mongo Buchi
- Make sure to mash the mung beans thoroughly for a smooth filling.
- Adjust the sweetness by adding more or less sugar, according to your taste.
- Keep an eye on the heat while frying to avoid burning the buchi; you want them golden brown, not dark.
variation (if any)
You can experiment with different fillings besides mung beans, such as sweetened red beans or even chocolate. Adding a hint of coconut can also enhance the flavor.
FAQs
1. Can I make Mongo Buchi gluten-free?
Yes, you can use gluten-free flour blends instead of glutinous rice flour.
2. Can I bake Mongo Buchi instead of frying?
Baking is possible, but the texture will differ. They may not be as crispy. If you choose to bake, brush them with oil and bake until golden.
3. How long does it take to cook the filling?
Cooking the filling on the stove usually takes about 10-15 minutes until the water reduces, and it becomes thick and sweet.
Mongo Buchi
Ingredients
Method
- In a pan, mix Set A: mashed mung bean, water, and sugar. Heat this mixture until it simmers and stir until the sugar dissolves.
- Once the water reduces, turn off the heat and set aside.
- In a bowl, combine Set B ingredients: glutinous rice flour, rice flour, and gradually add 1.5 cups of water to form a dough.
- Take 2 tablespoons of the dough and shape it into a ball. Flatten it out.
- Put a spoonful of the mung bean filling inside the dough and close it up, flattening it gently again.
- Coat the formed buchi in sesame seeds for added crunch.
- Heat the cooking oil over medium to low heat.
- Place the buchi in the hot oil and cook until they turn golden brown. Ensure they are cooked well, then let them cool down.