Buchi Recipe (Sesame Balls) – The Right Way to Make Perfectly Crispy, Chewy Buchi at Home
Have you tried other Buchi Recipe yet? Buchi, also known as sesame balls, is a popular Asian snack that’s crispy on the outside and soft, chewy, and slightly sweet on the inside. In the Philippines, it’s often enjoyed as a snack, dessert, or “pasalubong” treat.
This homemade version uses a combination of glutinous rice flour, rice flour, and sweet potato to achieve that perfect balance of chewiness and structure. Inside, we’re keeping it simple and delicious with cheddar cheese filling, then coated in sesame seeds and fried until golden perfection.
What makes this buchi recipe special is the careful control of dough texture and water temperature, which is the key to avoiding cracks, collapse, or hard buchi after cooling.
💡 Tips for Perfect Buchi
- Use hot water that has rested for 15 minutes (not boiling hot) to avoid overly sticky dough
- Add water gradually – the dough should be soft but not sticky
- Don’t skip the resting time (15 minutes) for better elasticity
- Fry in medium-low heat so the inside cooks evenly
- Keep dough covered to prevent drying
- Wet hands slightly when shaping for smoother balls
Buchi Recipe (Sesame Balls) – The Right Way to Make Perfectly Crispy, Chewy Buchi at Home
Ingredients
Dough
- 14 tbsp hot water boiled, rested 15 minutes – adjust as needed
- 2 cups glutinous rice flour 270g
- 1/2 cup rice flour 68g
- 1/3 cup boiled sweet potato mashed (58g)
- 1/2 cup sugar
- 1/4 tsp salt
- 2 tbsp cooking oil
Coating & Filling
- Cheddar cheese cut into cubes
- Sesame seeds
- Water room temperature, for binding sesame seeds
Instructions
- Let boiled water rest for 15 minutes before using. Do not use boiling hot water.
- In a bowl, combine glutinous rice flour, rice flour, sugar, and salt. Mix well.
- Add mashed sweet potato and mix evenly.
- Add cooking oil and mix again.
- Slowly pour in hot water while mixing until a soft dough forms.
- Cover the dough and let it rest for 15 minutes.
- Divide dough into 1 tbsp portions and roll into balls.
- Flatten each piece, add cheese filling, then seal and roll again.
- Lightly wet hands with water, then roll balls in sesame seeds to coat evenly.
- Fry in medium-low heat until golden brown and crispy. Drain and serve.
Watch cooking video here:
❓ Frequently Asked Questions (English Version)
Q: How do I make the buchi stay soft longer?
A: It’s normal for buchi to become a bit firm as it cools. You can steam it for 2–3 minutes before eating to bring back its softness.
Q: Why does my buchi crack while frying?
A: This usually happens when the dough is too dry or the oil is too hot. Make sure the dough is soft and fry using medium-low heat only.
Q: Can I freeze buchi and sell it raw?
A: Yes, you can freeze shaped, uncooked buchi. Fry it directly from frozen using low to medium heat.
Q: Can I use ground sticky rice instead of glutinous rice flour?
A: Yes, but it becomes more sticky and harder to shape. It’s better to mix it with rice flour for a more stable dough.
Q: Can I make buchi without sweet potato?
A: Yes, but the texture will be firmer and less soft compared to using sweet potato.
Q: How long does buchi last?
A: It’s best consumed within 1 day at room temperature. Reheat by steaming to restore softness.
Q: Can I use potato instead of sweet potato?
A: Yes, but potato is drier, so the texture will be less soft compared to sweet potato.
Q: Can I use all-purpose flour instead of rice flour?
A: Yes, but the texture will be less chewy. Glutinous rice flour should still be the main ingredient to keep the signature chewiness.
🍴 Final Note
Buchi looks simple, but texture is everything. The secret is in the right water temperature and gentle frying heat. Once mastered, this recipe becomes a reliable snack you can enjoy anytime -or even turn into a small business product.
Enjoy your homemade chewy, crispy, cheesy Buchi!
