Sweet Potato Buchi, sometimes called Butsi in the Philippines, is a popular dessert or snack in Filipino cuisine, inspired by Chinese culture. It is a ball of dough made from glutinous rice flour, coated with sesame seeds, and traditionally stuffed with sweet red bean paste (anko). These balls are fried until golden and crispy on the outside, while the inside remains soft and slightly sweet. They are generally served as “street food” in markets or in Chinese restaurants. I deliberately chose not to fry them but to cook them in my airfryer (Ninja Foodi).
Ingredients
Preparation
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Prepare the dough: Start by peeling and cooking the sweet potatoes until they are very tender. Then, crush them into a fine and homogeneous puree. In a large bowl, mix the mashed sweet potato with the glutinous rice flour and sugar. Gradually add lukewarm water until you obtain a soft, non-sticky dough. Add a little glutinous rice flour if necessary.
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Shape the Buchi: Take a small portion of dough, about the size of a ping-pong ball. Flatten it in your hand and place half a spoonful of red bean paste or other sweet filling in the center. Gently close the dough around the filling, then form a ball. Repeat this process until the dough runs out.
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Coat with sesame:
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Roll each buchi ball in the sesame seeds to coat them evenly. Make sure the seeds stick well to the dough.
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Fry:
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Heat oil in a deep skillet or deep fryer over medium heat. When the oil is ready, fry the buchi balls in small batches. Let them cook until golden and crispy on the outside, about 3 to 5 minutes per side.
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Once golden brown, remove them and drain them on absorbent paper.
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Serve hot:
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Buchi are best when still warm, with their crispy exterior and melty filling inside. Perfect for a sweet break or the end of a meal.
Note
I made this recipe not by frying but in my airfryer for a healthier result. It's also delicious but different from fried food.
Filipino dessert, sweet potato dessert, gluten-free dessert,
