1 00:00:00,00 --> 00:00:02,800 We will make Ube Buchi! 2 00:00:02,900 --> 00:00:06,600 And yes, this has Ube Halaya and Cheese filling. 3 00:00:06,700 --> 00:00:11,400 This is our sugar. We will dissolve this in water first. 4 00:00:11,500 --> 00:00:21,700 We will just add a little water just to dissolve the sugar. 5 00:00:21,800 --> 00:00:23,200 There. 6 00:00:25,800 --> 00:00:27,400 Let's just dissolve this. 7 00:00:29,100 --> 00:00:33,900 When it's dissolved, we will already mix it in the glutinous rice flour. 8 00:00:34,900 --> 00:00:46,100 So we have 4 cups of glutinous rice flour. It usually the same for palitaw and buchi. 9 00:00:46,200 --> 00:00:50,600 If I have 4 cups of glutinous rice flour, I use 2 cups of water. 10 00:00:50,700 --> 00:01:00,000 But then again, it also depends if the type of glutinous rice flour you bought easily absorbs liquid or not. 11 00:01:00,100 --> 00:01:07,200 So the amount of water we will add depends on the type of glutinous rice that will be used. 12 00:01:07,300 --> 00:01:12,500 So what we will do to not add that much is to add water gradually. 13 00:01:12,600 --> 00:01:17,100 It's easier that way because it's harder to reduce than to add. 14 00:01:17,200 --> 00:01:23,000 We will just add one cup of water. 15 00:01:27,200 --> 00:01:32,600 Then let's add violet food color. 16 00:01:33,700 --> 00:01:34,300 Ooops! 17 00:01:34,400 --> 00:01:36,900 And our Ube flavor. 18 00:01:42,000 --> 00:01:43,200 So let's mix this. 19 00:01:48,700 --> 00:01:53,500 Then let's add more water. 20 00:01:54,900 --> 00:01:57,000 So you can just do half. 21 00:02:03,900 --> 00:02:06,100 Let's add more. 22 00:02:08,100 --> 00:02:11,600 Of course, it's better to use our hands when mixing 23 00:02:11,700 --> 00:02:15,800 because you will feel the texture more. 24 00:02:15,900 --> 00:02:20,800 You will also know the texture that you want better. 25 00:02:24,800 --> 00:02:27,500 And this is our dough. 26 00:02:27,600 --> 00:02:29,900 This is its texture. 27 00:02:30,000 --> 00:02:31,100 There. 28 00:02:33,300 --> 00:02:34,000 It's like this. 29 00:02:34,100 --> 00:02:37,500 So what we will do now is to let our dough rest. 30 00:02:37,600 --> 00:02:42,700 Maybe for 5-10 minutes. 31 00:02:42,800 --> 00:02:52,500 You will know when it's okay if you can touch the mixture and feel it's good to go. 32 00:02:52,600 --> 00:02:59,700 Because just like this, it's not dry and it's not too wet, but it's really moist. 33 00:02:59,800 --> 00:03:04,400 If ever it's too wet, you can add more glutinous rice flour. 34 00:03:04,500 --> 00:03:09,900 Just add a little and add it graduallty so that you will know and you can estimate if the texture is okay. 35 00:03:10,000 --> 00:03:12,600 So now we will add our filling. 36 00:03:12,700 --> 00:03:19,000 We will just get a small amount of dough. This is 1 tbsp. 37 00:03:19,100 --> 00:03:23,700 If you want the exact measurement, you can always weigh it. 38 00:03:24,700 --> 00:03:26,800 Actually, I have a weighing scale but it does not have battery. 39 00:03:27,200 --> 00:03:27,800 So there. 40 00:03:30,700 --> 00:03:31,900 Let's form this in a ball. 41 00:03:34,000 --> 00:03:35,300 Then let's flatten it. 42 00:03:39,200 --> 00:03:49,500 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. 43 00:03:49,600 --> 00:03:52,500 Then let's add cheese. There. 44 00:03:52,600 --> 00:03:59,900 So let's close this. In closing this, you can make it like little empanada. 45 00:04:00,700 --> 00:04:05,900 And then let's form it into a ball until it becomes smooth. 46 00:04:07,800 --> 00:04:16,600 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. 47 00:04:17,400 --> 00:04:20,400 Then let's coat it with sesame seeds. 48 00:04:20,500 --> 00:04:27,000 There. Just light press the sesame seeds in our buchi as well so that it will stick to it. 49 00:04:27,100 --> 00:04:39,600 And if ever you feel like it's dry, you can smother it with a little water before adding the sesame seeds. 50 00:04:40,400 --> 00:04:43,500 So that the sesame seeds will really stick to it. 51 00:04:45,800 --> 00:04:52,100 When it get's deformed, you can just form it in a ball again. Don't worry the buchi is easy to talk to. 52 00:04:53,100 --> 00:04:56,700 And these are all that we made so let's deep fry this now. 53 00:04:56,800 --> 00:05:05,400 When the cooking oil is hot, let's now fry it. Make sure the it's not too hot, okay? 54 00:05:05,500 --> 00:05:12,200 That will cook the outer part of it, but it will still be raw inside. 55 00:05:12,300 --> 00:05:20,400 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. 56 00:05:20,500 --> 00:05:30,500 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. 57 00:05:30,600 --> 00:05:37,500 Observe it first and just turn on the stove once you feel like the hotness of the oil is decreased. 58 00:05:37,600 --> 00:05:42,500 Some stoves are like that, it's already in low fire but the fire is still high. 59 00:05:42,600 --> 00:05:51,700 We'll cook this in 3-4mins. You will know that it's cooked because it will float on top already. 60 00:05:51,800 --> 00:06:04,000 And then color of the sesame seeds will turn light golden. Don't overcook it and 4 minutes would be the maximum 61 00:06:04,100 --> 00:06:09,200 because if you overcook it, there's a possibility that the buchi will deflate. 62 00:06:09,300 --> 00:06:17,900 You will also notice that the buchi will be bigger than the original size of it. 63 00:06:18,000 --> 00:06:21,300 And of course, when cooking do not over crowd. 64 00:06:21,400 --> 00:06:26,700 There, it's starting to float. You see, it's already floating and the sides are turning brown as well. 65 00:06:26,800 --> 00:06:33,500 Let's turn the other side over to make it brown as well so that we're cooking it equally. 66 00:06:33,600 --> 00:06:40,100 The color of our buchi is already good so let's remove it already. 67 00:06:40,200 --> 00:06:41,700 Drain the excess oil. 68 00:06:41,800 --> 00:06:46,600 If you notice, it's already bigger. It expanded. 69 00:06:46,700 --> 00:06:53,300 And here's our Ube Buchi with Ube halaya and cheese filling. 70 00:06:53,400 --> 00:06:58,600 But before we proceed with the Taste Test, for those who have not subscribe yet, please subscribe to our Youtube Channel, 71 00:06:58,700 --> 00:07:04,300 click the notification bell, and please click 'All' so that you will be notified with all our uploads. 72 00:07:05,000 --> 00:07:07,800 So here, let's taste it. 73 00:07:07,900 --> 00:07:13,600 This is our Ube Buchi with Ube Halaya and Cheese inside. 74 00:07:13,700 --> 00:07:15,300 Let's open it. 75 00:07:15,400 --> 00:07:18,300 It's no longer hot. This was still hot awhile ago. 76 00:07:19,300 --> 00:07:21,900 And yes, I tried it earlier when it's still hot. It's so delicious. 77 00:07:22,000 --> 00:07:26,800 When it's still hot. Oh, here. It's like this when you open it. 78 00:07:26,900 --> 00:07:36,700 The cheese did not melt anymore because it's no longer hot but when it's still hot, the cheese will realy melt. 79 00:07:38,400 --> 00:07:40,300 The smell is so enticing. 80 00:07:41,200 --> 00:07:43,300 Really! Let's taste it now. 81 00:07:48,500 --> 00:08:00,400 It's crunchy outside and it's chewy. It's soft and chewy inside. It's so delicious 82 00:08:00,500 --> 00:08:02,200 because it's not that sweet. 83 00:08:06,500 --> 00:08:09,800 Hold on. It's a bit sticky because the rice is sticky. 84 00:08:10,700 --> 00:08:11,800 It's so delicious, i'm enjoying it. 85 00:08:11,900 --> 00:08:28,900 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 86 00:08:29,000 --> 00:08:31,500 because you will not easily get tired of it. 87 00:08:31,600 --> 00:08:37,600 The Ube Halaya is also a very good combination for the cheese. Delicious! 88 00:08:44,800 --> 00:08:47,500 It's so delicious! It's chewy. 89 00:08:48,400 --> 00:08:54,300 It's very tasty. 90 00:08:55,400 --> 00:08:56,900 I said a lot for the Buchi. 91 00:08:57,000 --> 00:08:58,000 It's because it's very delicious. 92 00:08:58,100 --> 00:09:09,800 I eat Buchi outside as well so I can compare it. I don't want a Buchi that's hard. 93 00:09:09,900 --> 00:09:16,800 I want the the one where it's chewy when you bite it and you enjoy eating it. 94 00:09:18,500 --> 00:09:19,100 This is it! 95 00:09:20,300 --> 00:09:22,300 The filling is so noticeable, right? 96 00:09:23,400 --> 00:09:32,000 If you really want the plain or classic Butchi, of course remove the food color and Ube flavor. 97 00:09:32,100 --> 00:09:43,200 And for the filling, you can use the Mung bean. The Mung bean is actually the common and original filling for the Buchi. 98 00:09:43,300 --> 00:09:54,800 However, if you want to be creative like this, you can use Ube Halaya, cheesse, others also use Nutella and Yema. 99 00:09:54,900 --> 00:10:11,900 But in making those runny type of filling, you need to do the texture of the Ube Halaya where it's firm 100 00:10:12,000 --> 00:10:19,300 because when the filling is runny you will have a hard time as wrapping it because it will come out of the Buchi. 101 00:10:20,500 --> 00:10:29,400 By the way, when you seal the Buchi, make sure it's sealed properly and there should be no hole in it, 102 00:10:29,500 --> 00:10:32,800 because when you will fry it, it might come out. So be careful with that. 103 00:10:32,900 --> 00:10:42,500 That's why, if you see the filling and there's a hole when you roll it, cover it and seal it right away 104 00:10:42,600 --> 00:10:49,600 so that when you fry it, you can fry it nicely, it will not burst, and for your Buchi to be clean. 105 00:10:49,700 --> 00:10:58,300 And if you want to make the Buchi more sweeter, you can add sugar in the Buchi dough itself. 106 00:10:58,400 --> 00:11:06,700 So I hope you liked our recipe today because I really liked it because I missed Buchi. Bye! 107 00:11:08,300 --> 00:11:11,200 You can sell this for P8-P10. 108 00:11:11,300 --> 00:11:16,700 Again the selling price will depend on the cost of the ingredients in your location. 109 00:11:16,800 --> 00:11:22,600 And for those who have not subscribed yet, please subscribe to our Youtube Channel, click the notification bell, 110 00:11:22,700 --> 00:11:26,400 and please click 'All' for you to be notified with all our uploads. 111 00:11:27,800 --> 00:11:33,400 And please don't forget to like our Facebook page and follow us on Instagram. Thank you!