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A bottle of Native Buchi probiotic drink on a wooden table.

Native Buchi

Native Buchi is a delightful treat made of chewy rice dough filled with sweet mung bean, perfect for sharing at any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 pieces
Course: Dessert, Snack
Cuisine: Asian, Filipino
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling
  • 1.5 cups mashed mung beans Make sure they are well mashed for smooth filling.
  • 0.5 cups sugar Adjust sweetness to taste.
Dough
  • 500 g glutinous rice flour Essential for the chewy texture.
  • 1 cup all-purpose flour For structure.
  • 2 cups water Gradually add to form dough.
  • 2 tbsp oil For added flavor and texture.
  • cooking oil For frying.

Method
 

Preparation
  1. Put the mashed mung beans in a pan. Add sugar and cook until the mixture is dry. Set this aside to cool.
  2. In a bowl, combine glutinous rice flour and all-purpose flour. Mix well.
  3. Gradually add water to the flour mixture while mixing until it forms a dough.
  4. Add oil to the dough and knead until smooth.
  5. Scoop out small portions of the dough and shape them into balls, then flatten them.
  6. Place a spoonful of the sweetened mung bean mixture in the center of each flattened dough piece.
  7. Close the dough around the filling and gently flatten again to shape it.
  8. Coat the filled dough with sugar and place on a greased tray.
Cooking
  1. Heat cooking oil in a pan and fry the dough pieces until they turn brown, flipping to cook both sides.
  2. Once cooked, place the buchi on a tray to cool and separate while they are still hot.

Notes

Serve warm on a platter, dusted with extra sugar. Experiment with different fillings for a fun twist. To store, let cool and keep in an airtight container.