Buchi with Kidney Bean Paste Filling

by - Sunday, October 21, 2018

This is how to make Buchi without sinking, droop, lose firmness, sag or flattened after cooking.
Buchi with Kidney Bean Paste Filling

Buchi is made up of glutinous rice flour, filled with sweet paste filling of your choice, coated with Sesame Seeds and deep fried in oil. Buchi is the Filipino version of Sesame Balls of our Asian neighbours. 

How we say it in Filipino;

Booh (sounds like BOO) – Chee (CHY/CHIE)

To be honest, this one is easy to make but a challenging one. If you try to make this, you'll see what I am talking about. It becomes sagged after few minutes of cooking them.

How to avoid getting the sagged and flattened Buchi Balls. Here is how I do it.
How to make Buchi without getting the sagged and flattened Buchi Balls

That's one of the most challenging when making this is getting the perfect round shape even if it is not freshly cooked from oil. Some of the Buchi recipes I've tried before were all deformed because of the way it's made. There are some instances that it will deform right after you cook or it will flatten like small flat disk. The reason of this, Sesame Balls are bloated or full of air inside that cause them to flatten once you put them out in the oil.

See my sample picture below:

Another reason is, it is overly cooked trying to get that golden color. There is nothing wrong about it but once balls are floating, they are already cooked and should be put out from the pot. Once you see that skin is starting to crack, get them out from the oil right away. Don't wait for it to happen. Believe me, hot oil is so painful. It happened to me many times already that's why I don't like making fried glutinous rice balls.

I tried to convert these ingredients from grams to cups to those people who don't use digital weighing scale, so there maybe a little difference in your measurement than mine. I measured glutinous powder spoon by spoon (do not tap it). This is how I measure most of my ingredients in cup whenever my ingredients are in grams.

Buchi ingredients and recipe:

(Make sure to have lots of extra Glutinous rice flour when making this)

Edible glue:

  • Glutinous rice flour
  • Water

Making the Buchi

  • #1 Boil water with sugar. Once boiled, set it aside for a bit.
  • In a big bowl, combine glutinous rice flour and gradually add hot water.
  • Mix well until no lumps.
  • #2 Add the remaining glutinous rice powder and mix again until well combined.
  • Lastly, add a tablespoon of oil and mix.
  • #3 Rest for 15 minutes.

Please Note:

  • Our dough should not be runny or dry just enough to form a ball without cracking when forming it to a flat disk (see the #4 third row)
  • If it is too dry, add a tablespoon of hot water and mix
  • It it turns out to be runny, add a tablespoon of glutinous rice flour.
  • Keep adjusting until you get the right consistency. Make sure to have an extra glutinous rice flour.

  • #7 While waiting for it to rest, let's make edible glue;
  • Mix glutinous rice flour and water until glutinous dissolves in water.
  • Set aside.

[ Prepare first our Filling, Edible Glue, Sesame seeds and set aside before making buchi balls. In this way, we can work smoothly without finding those ingredients we need later on. ]

  • #4 Weigh glutinous dough and divide them equally. If you don't have a digital scale, you can measure them equally. Form it to a log and measure. 
  • Each of my dough balls weigh 30 grams. Once they are equally divided, set them aside and make sure to cover them to prevent from drying.
  • Get one of the dough then roll it in the palms and flatten it like a small disk.

  • #5 Scoop ½ tbsp of paste filling. Fill it with your choice Filling, but in this post we have Kidney Bean Paste Filling. We use that.
  • #6 Seal the edges by pinching until filling is covered with dough.
  • #8 Roll it again and dip it in our edible glue. Tap the excess edible glue. Do not soak balls to this.
  • #9 Then coat it with Sesame Seeds. Roll it again to stick the sesame seeds to the dough. You can repeat that by coating it again to sesame seeds and roll it using your palms until it forms round shape. If you're satisfied with it, then set aside.
  • Place it in a flat surface or plate while doing the rest of the dough.

[ Don't worry, sesame seeds are already sticked to our dough balls. We've already secured them using our incredible edible glue (kidding aside). You can leave them while heating the oil :) ]

I used a wok, to lessen the use of oil. If you have wok, good! But if not, it's fine as long as you have lots of oil. You can definitely use a pot.

Heat the oil over high heat and lower once you have reached the right temperature. You can place your hand on top and feel that steam, if your hand is hurt that means it is already hot enough.

Or if you don't want that way, you can use wooden chopstick or anything that is wood, dip it in the hot oil. Once bubbles appear then it means, it is hot enough to fry and we're ready to go.

  • Lower the heat to medium as possible. 
  • #10 Slowly drop each sesame balls and cook until each balls are floating or color change to yellow.
  • Once cooked, place them in a wire rack to drip the excess oil or place it in a tissue paper.

These are the signs that Buchi/Sesame Balls are already cooked;

  1. Automatically floats in the surface away from the bottom
  2. Color changes from white or pale to yellow, brown or golden
  3. Noticeable tiny crack or starting to have a tiny crack (look at the picture above, that little tiny crack you see)

That's it. You can now enjoy our homemade Buchi Balls (Sesame Balls). If you have questions or suggestions to improve my videos and this blog as well. Please let me know, I'll appreciate it a lot to know your thoughts.

See you on my next post. 

English Version of Buchi Video:

Watch Tagalog version here: 

Write recipe photo description here

Buchi with Kidney bean Paste Filling

Buchi or Butsi is made up of glutinous rice flour with sugar, coated with sesame seeds, moulded in round shape/ball, deep fried in oil and filled with paste filling. This is one of our favourite Filipino snack and commonly served at Chowking (Filipino Fast-food in the Philippines)Buchi is the Filipino version of Sesame Balls with the same ingredients and the same process on how to make this.


  • 1 2/3 cup Hot boiling Water
  •  1/4 cup sugar
  • 1 cup glutinous rice flour (first to add)
  • 1/2 cup glutinous rice flour (second to add)
  • 1/2 tbsp oil
  • 6-7 cups cooking oil for deep frying balls (add more if needed)
  • 1 cup or (50 g) sesame seeds


  1. In a saucepan over medium heat, bring water and sugar to a boil. Set aside once boiled.
  2. In a bowl, mix half of the glutinous rice flour and boiled water with sugar. Stir well until no lumps.
  3. Once mixed, add another half of the glutinous flour and mix again.
  4. Add an oil then mix until smooth. (Make sure to adjust if needed - either add hot water or glutinous until you get the right consistency)
  5. Rest for 15 minutes. 
  6. Prepare the sesame seeds and edible glue.
  7. Making edible glue: mix a tablespoon of glutinous rice flour and water (1:1 ratio). Set aside.
  8. Scoop 1/2 tbsp. of paste filling and roll to form a ball. Place it in a plate with cling wrap to prevent from sticking to the bottom. Set aside.
  9. Divide glutinous dough into equal sizes or weigh them each 30 grams.
  10. Set aside and make sure that they are covered to prevent from drying.
  11. Get one dough, roll it into your palms to form a ball then flatten.
  12. Fill the center with paste ball #8.
  13. Seal the edges and make sure that paste filling is well covered.
  14. Roll again then dip it in the edible glue. Tap to remove excess glue.
  15. Coat it with Sesame Seeds. Roll it again to secure the seeds to the dough.
  16. Do the same process with the rest of the dough. Set aside.
  17. Heat the oil to a pot or wok over high heat.
  18. Once oil is hot enough, lower the heat to low-medium.
  19. Slowly drop each ball and cook until they become yellow or golden brown.
  20. Buchi Balls will automatically floats once cooked.
  21. Place the cooked balls to a wire rack or paper towel.
  22. Best serve while it’s freshly cooked or hot.

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