Sweet potato buchi, sometimes called butsi in the Philippines, is a popular dessert or snack in Filipino cuisine, inspired by Chinese culture. It consists of a ball of dough made from glutinous rice flour, coated in sesame seeds, and traditionally filled with sweet red bean paste (anko). These dumplings are deep-fried until golden brown and crispy on the outside, while the inside remains soft and slightly sweet. They are commonly served as street food in markets or Chinese restaurants. I deliberately chose not to deep-fry them but to cook them in my air fryer (Ninja Foodi).
Ingredients
Preparation
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Prepare the dough: Start by peeling and cooking the sweet potatoes until very tender. Then, mash them into a smooth, homogeneous puree. In a large bowl, mix the sweet potato puree with the glutinous rice flour and sugar. Gradually add warm water until you obtain a soft, non-sticky dough. Add a little more glutinous rice flour if needed.
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To 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 another sweet filling in the center. Gently enclose the filling in the dough, then form a ball. Repeat this process until all the dough is used.
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Coat with sesame seeds:
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Roll each ball of buchi in the sesame seeds to coat them evenly. Make sure the seeds adhere well to the dough.
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Fry:
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Heat oil in a deep pan or deep fryer over medium heat. When the oil is hot, fry the buchi balls in small batches. Cook until golden brown 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 soft, melty filling. Perfect for a sweet treat or the end of a meal.
Note
I made this recipe not by deep-frying but in my air fryer for a healthier result. It's also delicious, but different from deep-frying.
Filipino dessert, sweet potato dessert, gluten-free dessert
