Sweetened mung beans are deliciously wrapped in glutinous rice flour and deep fried to make this yummy Pinoy snack.

lola

Recipe Summary

prep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the mung beans and 1 cup water in a pot and bring to a boil; boil over medium heat until the beans are very tender, about 30 minutes. Mash the beans thoroughly. Stir 1/2 cup sugar into the mashed beans; set aside.

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  • Mix the glutinous rice flour, 2 tablespoons sugar, salt, and 1/4 cup water together in a large bowl; knead together just enough to form a ball. Divide the ball into small pieces and roll into balls. Flatten each ball of dough, and spoon 1 tablespoon of the mashed bean mixture into the middle of the dough. Wrap the dough around the bean mixture and pinch the edges together to seal. Repeat until all the dough and paste is used.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Fry the balls in batches in the hot oil until golden brown, 5 to 10 minutes per batch. Serve hot.

Nutrition Facts

243 calories; protein 2g 4% DV; carbohydrates 38g 12% DV; fat 9.3g 14% DV; cholesterolmg; sodium 43.8mg 2% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/29/2010
Thanks for the recipe Lola. I found that more water was needed for the rice flour - close to one cup. I also rolled the buchi in untoasted sesame seeds prior to frying (that is how I remember it from the chinese restaurants in Manila). I also used red mung (monggo) beans cooked in syrup and mushed them up (I wanted to find it in paste, but only found the whole beans - it is also a halo-halo ingredient!) This is a good reference if I can't find the red mung beans in syrup, the dried, green mung beans are more readilly available. Thanks again! Read More
(25)

Most helpful critical review

Rating: 3 stars
06/25/2018
Thanks for the recipe; I love Buchi. Had to add enough water to make it more like a Play Aough consistency. Also rolled them in sesame seeds. My problem was that they popped with cracking while frying...hot oil went everywhere. Can you tell me why that happened? Has anyone ever tried to bake them? Read More
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/29/2010
Thanks for the recipe Lola. I found that more water was needed for the rice flour - close to one cup. I also rolled the buchi in untoasted sesame seeds prior to frying (that is how I remember it from the chinese restaurants in Manila). I also used red mung (monggo) beans cooked in syrup and mushed them up (I wanted to find it in paste, but only found the whole beans - it is also a halo-halo ingredient!) This is a good reference if I can't find the red mung beans in syrup, the dried, green mung beans are more readilly available. Thanks again! Read More
(25)
Rating: 5 stars
02/02/2011
I love buchi and it was nice to find a recipe on here for it! I've used a red mung bean paste in the past for the filling but the green mung beans were delicious too! I too rolled the buchi in sesame seeds for added crunch before frying them. Thanks for the recipe! Read More
(13)
Rating: 3 stars
06/25/2018
Thanks for the recipe; I love Buchi. Had to add enough water to make it more like a Play Aough consistency. Also rolled them in sesame seeds. My problem was that they popped with cracking while frying...hot oil went everywhere. Can you tell me why that happened? Has anyone ever tried to bake them? Read More
(1)
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Rating: 5 stars
12/07/2017
I am excited to try this recipe! When I was a kid my mom would buy these from one of the local markets. In her country it was a version of what they called a Filipino donut. Very yummy! Read More
(1)
Rating: 1 stars
07/20/2020
Recipe failed... not enough water in the flour,sesame seed didnt stick in the flour. It cracks while frying it.. need for revision for this recipe! Read More