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Originated from China, buchi is a Filipino favorite which is made of glutinous rice stuffed with a sweet filling, rolled in sesame seeds, and fried into gold.

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In a deep pan or a pot, heat oil over medium heat. Make sure that the oil is deep enough so the balls will be fully submerged while frying. Place enough balls in the hot oil but do not overcrowd. Fry each batch for 6-8 minutes or until golden brown and after the balls float to the surface. Drain in a wire rack.

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Making the Mung Bean Filling. Rinse beans with cold water and drain well. In a pot over medium heat, combine beans and about 2 cups water. Bring to a boil. Lower heat, cover, and cook for about 20 to 30 minutes or until very tender. Remove from heat. In a blender or a mortar and pestle, process beans until smooth.

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3. Make golf ball sized pieces dough; use a rolling pin to flatten each ball into a thin circle. Add 2-3 tablespoons of pumpkin filling to the center of the dough; spread the filling out to about 1/2 inch from the edge. Fold the dough over and seal edges by pressing down on it with a fork.

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Now flatten 1 glutinous ball using your hand and fill it with 1 teaspoon of sweetened red mongo, roll it again to wrap the filling. Do the same procedure with the remaining balls. Roll all balls onto the sesame seeds. Heat oil in a pan, and cook all glutinous balls until golden brown.

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Nowadays people are looking for new products that will definitely love. The researchers decided to choose "buchi" for the person that is not popularly known among other people. They came up with an innovation to make it more delicious by adding some flavor into it, and possibility to be known in the food industry. The researchers conducted with 50 respondents, 27 Females and 23Males mostly.

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In a pot over medium heat, bring the ¾ cup water to a boil. Remove from heat and transfer to a bowl. Add brown sugar and stir until dissolved. Allow to slightly cool. In a big bowl, place flour. Make a well in the center and pour half of the sugar water. With a spatula, stir to moisten flour. Add the rest of the water and using hands, continue.

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Roll the dough repeatedly until a smooth ball form with no opening. Place sesame seeds on a plate. Gently dip the balls into a bowl of water, then roll the moist dough balls in the sesame seeds. Repeat the process with the remaining dough and fillings: In a pot, heat the oil until it reaches 325 degrees Fahrenheit.

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Boil the kamote until tender then allow to cool after. Remove the skin, place in a mixing bowl, then mash using masher or fork. Add-in the flour and sugar then mix well. Scoop about 2 tbsp of the mixture and shape into 2-inch flat balls or circles. Heat a small amount of oil in a pan then fry until golden brown.

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The Queen's buchi balls are made of glutinous flour covered with sesame seeds that are slowly fried to perfection. They are very soft, chewy, and sweet with the subtle saltiness of fried sesame.

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Instructions. In a large bowl combine sugar and water together, mix well until sugar has totally melted. Let it cool for 15 minutes. Place sesame seeds in a plate then set aside. Add the glutinous rice flour and mix well with hands until it can be formed into a dough. Mix well by gently kneading then divide it into 20 to 24 smaller ball doughs.

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Batangas style buchi is a deep fried, crispy bite-sized pieces of sweetened camoteng kahoy locally known as balinghoy. The sweetened "balinghoy" is wrapped into bite-sized pieces by a molded orange wrapper made up of flour and atsuete or annato as food color. Small enough to be eaten in one mouthful.

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