Buchi

• Glutinous rice flour 2 cups
• Water 1 cup
• Grated coconut 1 cup
• Sesame seeds 70 g
• Coconut sugar 1 cup
• Oil 1000 ml

How to Make It

• 1

  Make the filling: in a pan, cook 1 cup of grated coconut with 1 cup of coconut sugar and 60 ml of water over medium heat for 10 minutes, stirring constantly, until thick and sticky. Let it cool completely. Meanwhile, mix 2 cups of glutinous rice flour with 1 cup (240 ml) of water in a large bowl until a smooth, pliable dough forms.

• 2

  Take small portions of the dough, about 1 tablespoon each, and roll them into balls using your palms.

• 3

  Flatten each ball slightly and place 1 teaspoon of the cooled sweetened coconut filling in the center. Pinch the edges to seal it tightly, then roll it smooth between your palms.

• 4

  Dip each filled ball briefly in a small bowl of 120 ml of water, then roll it in a bowl containing 70 g of raw (untoasted) sesame seeds. Press gently so the seeds cover the ball evenly.

• 5

  Heat 1000 ml of oil in a deep pot over medium heat to 170°C.

• 6

  Deep-fry the sesame-coated balls in batches in the hot oil at 170°C for 5 minutes, turning them, until they turn light golden brown and float.

• 7

  Remove the balls from the oil using a slotted spoon and drain them on paper towels to remove excess grease.

• 8

  Let the buchi cool for 5 minutes before serving, as the filling is very hot.