We will make Ube Buchi!

And yes, this has Ube Halaya and Cheese filling.

This is our sugar. We will dissolve this in water first.

We will just add a little water just to dissolve the sugar.

There.

Let's just dissolve this.

When it's dissolved, we will already mix it in the glutinous rice flour.

So we have 4 cups of glutinous rice flour. It usually the same for palitaw and buchi.

If I have 4 cups of glutinous rice flour, I use 2 cups of water.

But then again, it also depends if the type of glutinous rice flour you bought easily absorbs liquid or not.

So the amount of water we will add depends on the type of glutinous rice that will be used.

So what we will do to not add that much is to add water gradually.

It's easier that way because it's harder to reduce than to add.

We will just add one cup of water.

Then let's add violet food color.

Ooops!

And our Ube flavor.

So let's mix this.

Then let's add more water.

So you can just do half.

Let's add more.

Of course, it's better to use our hands when mixing

because you will feel the texture more.

You will also know the texture that you want better.

And this is our dough.

This is its texture.

There.

It's like this.

So what we will do now is to let our dough rest.

Maybe for 5-10 minutes.

You will know when it's okay if you can touch the mixture and feel it's good to go.

Because just like this, it's not dry and it's not too wet, but it's really moist.

If ever it's too wet, you can add more glutinous rice flour.

Just add a little and add it graduallty so that you will know and you can estimate if the texture is okay.

So now we will add our filling.

We will just get a small amount of dough. This is 1 tbsp.

If you want the exact measurement, you can always weigh it.

Actually, I have a weighing scale but it does not have battery.

So there.

Let's form this in a ball.

Then let's flatten it.

Then let's add the filling. In adding the filling, do not add too much because you might have a hard time forming it into a ball.

Then let's add cheese. There.

So let's close this. In closing this, you can make it like little empanada.

And then let's form it into a ball until it becomes smooth.

Of course, don't do it harshly and just form it in a circle lightly. Don't press it because it might flatten your ball.

Then let's coat it with sesame seeds.

There. Just light press the sesame seeds in our buchi as well so that it will stick to it.

And if ever you feel like it's dry, you can smother it with a little water before adding the sesame seeds.

So that the sesame seeds will really stick to it.

When it get's deformed, you can just form it in a ball again. Don't worry the buchi is easy to talk to.

And these are all that we made so let's deep fry this now.

When the cooking oil is hot, let's now fry it. Make sure the it's not too hot, okay?

That will cook the outer part of it, but it will still be raw inside.

Make sure that the fire is just in a low or medium low heat as long as it's not to high. And you will notice it when your fire is too high.

And if ever you have placed it in low fire but you still like it's too hot, you can turn of the stove and continue cooking it.

Observe it first and just turn on the stove once you feel like the hotness of the oil is decreased.

Some stoves are like that, it's already in low fire but the fire is still high.

We'll cook this in 3-4mins. You will know that it's cooked because it will float on top already.

And then color of the sesame seeds will turn light golden. Don't overcook it and 4 minutes would be the maximum

because if you overcook it, there's a possibility that the buchi will deflate.

You will also notice that the buchi will be bigger than the original size of it.

And of course, when cooking do not over crowd.

There, it's starting to float. You see, it's already floating and the sides are turning brown as well.

Let's turn the other side over to make it brown as well so that we're cooking it equally.

The color of our buchi is already good so let's remove it already.

Drain the excess oil.

If you notice, it's already bigger. It expanded.

And here's our Ube Buchi with Ube halaya and cheese filling.

But before we proceed with the Taste Test, for those who have not subscribe yet, please subscribe to our Youtube Channel,

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So here, let's taste it.

This is our Ube Buchi with Ube Halaya and Cheese inside.

Let's open it.

It's no longer hot. This was still hot awhile ago.

And yes, I tried it earlier when it's still hot. It's so delicious.

When it's still hot. Oh, here. It's like this when you open it.

The cheese did not melt anymore because it's no longer hot but when it's still hot, the cheese will realy melt.

The smell is so enticing.

Really! Let's taste it now.

It's crunchy outside and it's chewy. It's soft and chewy inside. It's so delicious

because it's not that sweet.

Hold on. It's a bit sticky because the rice is sticky.

It's so delicious, i'm enjoying it.

And it's not too sweet. Yes, it's sweet. The tolerance i have with sweets is really high already so I find the sweetness okay

because you will not easily get tired of it.

The Ube Halaya is also a very good combination for the cheese. Delicious!

It's so delicious! It's chewy.

It's very tasty.

I said a lot for the Buchi.

It's because it's very delicious.

I eat Buchi outside as well so I can compare it. I don't want a Buchi that's hard.

I want the the one where it's chewy when you bite it and you enjoy eating it.

This is it!

The filling is so noticeable, right?

If you really want the plain or classic Butchi, of course remove the food color and Ube flavor.

And for the filling, you can use the Mung bean. The Mung bean is actually the common and original filling for the Buchi.

However, if you want to be creative like this, you can use Ube Halaya, cheesse, others also use Nutella and Yema.

But in making those runny type of filling, you need to do the texture of the Ube Halaya where it's firm

because when the filling is runny you will have a hard time as wrapping it because it will come out of the Buchi.

By the way, when you seal the Buchi, make sure it's sealed properly and there should be no hole in it,

because when you will fry it, it might come out. So be careful with that.

That's why, if you see the filling and there's a hole when you roll it, cover it and seal it right away

so that when you fry it, you can fry it nicely, it will not burst, and for your Buchi to be clean.

And if you want to make the Buchi more sweeter, you can add sugar in the Buchi dough itself.

So I hope you liked our recipe today because I really liked it because I missed Buchi. Bye!

You can sell this for P8-P10.

Again the selling price will depend on the cost of the ingredients in your location.

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