Ingredients1 h 10 m servings 243 cals
- 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.
- 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.
Per Serving: 243 calories; 9.3 g fat; 38 g carbohydrates; 2 g protein; 0 mg cholesterol; 44 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 ...
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 ...