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Mongo Buchi

Mongo Buchi, a delightful Filipino treat, features a crispy exterior filled with a sweet mung bean mixture, making it a perfect snack or dessert for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Filipino
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling
  • 1.5 cups mashed mung bean (mongo) Make sure the mung beans are thoroughly cooked and mashed.
  • 1 cup water For the filling mixture.
  • 3/4 cup sugar Adjust the sweetness to taste.
Dough
  • 3 cups glutinous rice flour Can substitute with gluten-free flour blends.
  • 1 cup rice flour
  • 1.5 cups water (for Set B) Gradually added to form a dough.
  • 1 tbsp oil For the dough.
  • optional Orange food color For coloring the dough.
  • to taste sesame seeds For coating.
Cooking
  • 1 cup cooking oil For frying the buchi.

Method
 

Preparation of Filling
  1. In a pan, mix Set A: mashed mung bean, water, and sugar. Heat this mixture until it simmers and stir until the sugar dissolves.
  2. Once the water reduces, turn off the heat and set aside.
Making Dough
  1. In a bowl, combine Set B ingredients: glutinous rice flour, rice flour, and gradually add 1.5 cups of water to form a dough.
Forming Buchi
  1. Take 2 tablespoons of the dough and shape it into a ball. Flatten it out.
  2. Put a spoonful of the mung bean filling inside the dough and close it up, flattening it gently again.
  3. Coat the formed buchi in sesame seeds for added crunch.
Cooking
  1. Heat the cooking oil over medium to low heat.
  2. Place the buchi in the hot oil and cook until they turn golden brown. Ensure they are cooked well, then let them cool down.

Notes

Serve Mongo Buchi warm or at room temperature. They pair well with tea or coffee. Store in an airtight container at room temperature for a couple of days, or in the refrigerator for up to a week. For longer storage, freeze and reheat in a pan before serving.