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Buchi Recipe
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5 from 1 vote

Sweet and Soft Buchi Recipe with Mung Beans Filling

  • Sweet and Soft Buchi Recipe with Mung Beans Filling.
Soft and sweet Filipino dessert sold in the side streets in the Philippines. Coated with white sugar, and filled with  Mung Beans or Mungo, this is a Filipino version of doughnut balls. Perfect with green tea and coffee, your Filipino snack is all covered.
Author: Shobee

Equipment

  • deep fryer/frying pan
  • electric mixer
  • Mixing bowl

Ingredients

  • 3 cups all purpose flour
  • 2 tablespoons butter
  • 1 packet active yeast 2 1/4 teaspoons
  • 3 tablespoons white granulated sugar
  • 1 cup milk room temperature ( I prefer evaporated milk)
  • 1 large egg room temp
  • 1/2 teaspoon salt
  • canola oil for frying
  • 2 tablespoon granulated sugar for coating

MUNG BEANS FILLING:

  • 13.2 oz 375 g Mung Beans
  • 6 cups water
  • TAKE ABOUT 2 CUPS AND ADD 1/2 cups SUGAR

Instructions

COOK THE MUNG BEANS:

  • In a slow cooker, slow-cooked Mung Beans are on high setting for 5 hours or until mung beans are very soft. Drain using a strainer and let cool.
  • Take 2 cups of cooked mung beans. Freeze the leftovers for subsequent use.
  • Drain mung beans and remove excess liquid. Place in a bowl and add 1/2 cup sugar, and mix. Keep on cooking until it dries up.

PREPARING THE DOUGH:

  • Put the flour into the electric mixing bowl and mix using a wire whisk. Set aside.
  • On low heat, melt the butter in a small saucepan. When butter is melted, remove it from the heat and add milk.
    Add egg, sugar, and salt and mix until dissolved and mix completely. Add the yeast. Let yeast sit for 5 minutes. You will see bubbles.
  • Pour the mixture into the flour and mix at medium speed for seven minutes. Form into a round ball and cover with plastic wrap. Let the dough sit in a warm place for an hour until it doubles its size.

SHAPING THE BUCHI:

  • Divide the dough into 16 pieces.
  • Take a piece of dough form into a small ball. Flatten to one-fourth inch thick and add a tablespoon of mung beans in the middle. Seal the dough, ensuring the filling will not burst out while frying.
  • Let the Buchi rest for another covered for 20 minutes before deep frying.

FRYING THE BUCHI:

  • Heat a large amount of oil in a deep skillet setting it to 350 F, and lower the heat to medium, to get that crisp outside and soft inside Buchi. Fry until golden brown on each side.
  • Put about 3-4 Buchi. Don't overcrowd the pan to maintain the oil temperature.
  • Strain the cook Buchi and sprinkle with sugar. Do this while Buchi is still hot.

Notes

Notes: 
  • Ensure that the dough is not thick so that it will cook through when frying.
  • When melting the butter, make sure that it's not too hot when mixed with the milk. You don't have to cook the egg when mixed together.