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Buchi

Reviewed: Jan. 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!
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