Buchi Recipe with Peanuts – Filipino Sesame Balls

Prepare the dough:

1. In a large mixing bowl, put the glutinous rice flour. Set it aside for a while.

2. In a sauce pan, put the sugar and add ½ cup of water. Bring to a boil for a minute over medium-low heat; regular stirring is required until the sugar has dissolved.

3. Using a rubber spatula, stir the glutinous rice flour in the bowl while gently pouring in the hot sugar syrup. Keep stirring until well combined and a shaggy dough forms.

4. Knead the dough by hand, add the oil, and keep kneading until the dough is a cohesive ball.

   Note: Make sure it is not too thin or too thick to hold shape. Adjust the consistency of the dough; add more glutinous rice flour and hot sugar syrup as needed.

5. Allow the dough to rest for 15 minutes while covered with a moist towel or lid.

Making the peanut filling:

1. Meanwhile, make the filling. Grind the peanuts using a food processor or crush them manually. Place the peanuts in a large resealable bag and crush them using a rolling pin.

2. In a mixing bowl, combine crushed or powdered peanuts, creamy peanut butter, and maple syrup. Stir until well combined.

   Note: If the mixture is too dry, add another 1 teaspoon of maple syrup and mix until you have the right texture.

3. Place it in the refrigerator for at least 10 minutes to firm up the mixture enough to hold shape.

4. After 10 minutes, roll them into balls and set them aside.

   Note: Your filling should be half the weight of your dough ball.

Assembling the dough:

1. Form the dough into a cylindrical log and cut it into uniform portions. Then roll them into balls. Place them on a platter and cover them to keep them from drying out.

2. Flatten the dough ball to a diameter of 3 inches, and the center part should be a little thicker. Add the peanut filling to the center of the dough, then wrap it around and pinch the dough together so that it completely covers the filling and makes it as even as possible.

3. Gently press it all together to make a ball. Roll it between the palms of your hands until you form a uniform, round ball.

4. A plate with sesame seed (raw or toasted are both fine), roll the dough ball in it, and do it until fully covered. Then roll the dough ball again in your hands and place it on parchment paper until it is ready to deep-fry. Repeat the process until the dough is all finished.

Frying:

1. Heat cooking oil in a pan or pot 3 inches deep at a stable temperature of 320°F/160°C.

   Note: Achieving the right oil temperature is extremely important for the best output.

2. Gently add the dough balls to the hot oil; regular stirring is required. Use a slotted spoon to gently move them. Don’t overcrowd the pan to maintain the oil temperature.

3. Fry them for 10 minutes; at this point, you will see the balls begin to float. Use a slotted spoon to submerge them in hot oil for 2 to 3 minutes.

4. Increase the heat and fry them for another 5 minutes, or until they turn a light golden brown.

   Note: The high heat allows the dough balls to expand and grow slightly at this higher oil temperature.

5. Once cooked, transfer them to a strainer, then put them on a cooling rack or plate lined with paper towels for the excess oil to drip. Fry the remaining batches until all are done.

Serving:

1. Cool for a few minutes, then serve warm and crispy. Enjoy!