You can ask the kids from the provinces what a buchi is and they will all tell you that it is a delicious snack. It is one of my favorites when I was still a schoolgirl and I love it until now. As a mom, I sometimes make it at home for my family to enjoy this delicious, chewy snack (Tagalog word for snack). It can also be served as a dessert, but most Filipinos have it during snack time.
It is very easy to prepare and anyone who has tried frying can do it. I used to think that it’s hard to get it perfect. But when I tried it (using my aunt’s recipe), it was exactly how I wanted it to be. Just like the buchi that I bought in the school dining room when I was still little.
Ingredients:
- 1 cup rice (soaked overnight and ground, then wrapped in cheesecloth and hung to drip)
- 1/2 cup of mongo
- 2 tablespoons sugar
- 1/3 cup sugar
- 1/8 cup of water
Cooking procedure:
- Boil the mongo and mash it after cooking. Dissolve 1/3 cup of sugar in 1/8 cup of water. Add to the mongo puree and cook over moderate heat until dry. Cook and then form balls.
- Dissolve 2 tablespoons of sugar in 2 teaspoons of water.
- As soon as the ground rice is dry, add the sugar solution and mash the mixture. Shape into small balls and flatten each small ball of rice dough in the palm. Dilute and wrap on a mongo ball.
- Fry in very hot fat until golden brown. Drain off excess oil before serving.
