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Buchi Recipe (Sesame Balls) - The Right Way to Make Perfectly Crispy, Chewy Buchi at Home

Crispy and chewy homemade Buchi (Sesame Balls) made with glutinous rice flour, rice flour, and sweet potato, filled with cheese and coated in sesame seeds, then deep-fried until golden brown.
Author Onyok Kokok

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.