A Cross Breed of Palitaw and Buchi

Last Friday night, while surfing the net, I came across one of my favorite dessert, Buchi.  I missed this dessert and decided to make my own batch of buchi.

The recipe that I saw requires sweet rice flour, sugar, sweet mung bean paste.  First, sugar, water and rice flour are mixed to create a dough.  The dough is divided to several pieces (probably a tablespoon).  Then, the small dough will be flatten and will be filled with the sweet mung bean paste.  It will be sealed and shaped like a ball and rolled onto the sesame seeds.  It will be deep fried until the sesame seeds turns golden brown.

I really want to make this dessert but I don't have all the ingredients in my pantry.  Hmmmm...

My mom just bought a kilo of sticky rice (malagkit) and "AHA!".  I soaked 2 cups of sticky rice (malagkit) overnight.  The following day, I leaved the soaked rice in a strainer for an hour or two to totally drain the excess water. I used this blender attachment (picture below) to grind the soaked rice.

The ground rice seems dry so I added a little water to make it workable.

Oops!  I think a added too much water there.  I dusted my plate with cornstarch and used 1 oz ice cream scooper to equally divide the dough.  I also dusted my hand with cornstarch since my dough is too sticky.  I flatten the dough a fill it with ample amount of dulce de leche that I made a month ago.  I sealed it and shape it into a ball.

(Hehehe!  My dulce de leche looks so dark.  Its actually over cooked. Hahaha!  Still taste good though.)

After all the dough are filled and shaped, I boiled 4 cups of water and added 2 tablespoon of sugar into it (though I hardly taste the effect on my buchi).  Ow, I forgot, I opted from deep frying the balls for healthy effect (kuno).  Add the balls into the pot of boiling water.  When the balls float it mean its cooked.  Remove the ball and rolled it into the coconut-sugar mixture (I used 6 tablespoon of dessicated coconut and 4 tablespoon of sugar).

It looks like palitaw balls with filling inside though.  Hahaha!

Recommendations:

-Avoid over doing your dough, it might get tough
-You can also buy the ready made sticky rice dough (galapong) in the market (recommended)
-Try other fillings (custard, mung beans or create your own)
-Instead of using the dessicated coconut, you may use the freshly grated coconut meat or use toasted sesame seed instead of the coconut-sugar mixture
-When using the toasted sesame seed, maybe you roll first the balls into the sesame seed before boiling it
-You can also deep fry it if you want the traditional cooking of buchi

Enjoy!