Buchi Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by cmunozvidarte
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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Photo by cmunozvidarte

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Reviewed: Jan. 31, 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!
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Photo by JamieG

Cooking Level: Intermediate

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