Golden, crisp on the outside and deliciously chewy within, BUCHI-Sesame Balls are the kind of treat that always sparks joy. Each bite brings a satisfying crunch that gives way to a soft, sweet interior—usually filled with velvety mung bean paste or silky ube. Coated in toasted sesame seeds, these perfectly round delights are the kind of dessert that quietly steals the show, whether at a festive celebration or an afternoon tea.

Behind the Recipe

I remember first biting into a warm sesame ball at a bustling food market in Manila. The moment the crisp shell cracked and the creamy filling emerged, I was hooked. Making buchi at home has since become a beloved tradition, especially during holidays. There’s a rhythm to it—shaping each ball, rolling it in sesame seeds, gently lowering them into hot oil—that feels like a dance. And the reward? Sweet, golden perfection that disappears faster than you can fry the next batch.

Recipe Origin or Trivia

Buchi, also known as “jian dui” in Chinese cuisine, is a beloved dessert with deep roots in Chinese culinary history, especially popular during Lunar New Year for its round, golden shape symbolizing prosperity. In the Philippines, it has become a staple in Chinese-Filipino bakeries and dim sum spreads, often enjoyed with coffee or tea. The sticky rice dough represents unity and celebration, while fillings like mung bean or ube reflect regional adaptations and preferences.

Why You’ll Love BUCHI-Sesame Balls

Versatile: You can fill them with mung bean, ube, red bean paste, or even chocolate.

Budget-Friendly: Made with just a few pantry staples, they’re a cost-effective treat.

Quick and Easy: Once you get the hang of shaping them, they come together fast.

Customizable: Choose your favorite filling and even swap sesame seeds for shredded coconut.

Crowd-Pleasing: Their crunchy exterior and gooey center are always a hit at parties.

Make-Ahead Friendly: Dough and filling can be prepped ahead for easy frying later.

Great for Leftovers: Reheat in the oven for a next-day treat that’s just as delicious.

Chef’s Pro Tips for Perfect Results

A few simple tricks can take your buchi from good to absolutely addictive.

Use Glutinous Rice Flour Only: Regular rice flour won’t give you the chewy texture you need.

Keep Hands Slightly Wet: This makes shaping the sticky dough much easier.
Double-Coat with Sesame: Roll once, then press gently into more seeds for a full, even coating.
Fry Low and Slow: Start at a lower temperature (around 300°F) and gradually raise it for even browning and puffing.

Don’t Overfill: Too much filling can cause bursting—just a teaspoon will do.

Kitchen Tools You’ll Need

You don’t need much to make buchi, just a few key kitchen helpers.

Mixing Bowl: For combining the dough ingredients.

Small Saucepan: To cook or reheat your mung bean or ube filling.

Deep Fryer or Heavy Pot: For safely and evenly frying the sesame balls.

Slotted Spoon: Helps you gently retrieve the buchi from the oil without breaking them.

Tongs or Chopsticks: For flipping and handling them in the oil.

Paper Towels: To drain excess oil after frying.

Ingredients in BUCHI-Sesame Balls

It’s amazing how a few humble ingredients can create such a delightful treat. Here’s what you’ll need and why.

Glutinous Rice Flour: 1 1/4 cups, forms the chewy dough base that puffs when fried.

Water: 3/4 cup warm, helps bind the dough and make it pliable.

White Sugar: 2 tablespoons, adds light sweetness to the dough.

Mung Bean Paste or Ube Halaya: 1/2 cup, your flavorful, creamy filling.

White Sesame Seeds: 1/2 cup, give the balls their signature crunch and nutty aroma.

Cooking Oil (Neutral): For deep frying, ensures even browning and crisp texture.

Ingredient Substitutions

Flexibility is the name of the game—here’s how you can swap ingredients if needed.

Glutinous Rice Flour: Sweet rice flour.

Mung Bean Paste: Ube halaya, red bean paste, or sweetened coconut.

White Sugar: Coconut sugar or light brown sugar.

Sesame Seeds: Toasted coconut flakes (for a twist).

Neutral Oil: Canola, vegetable, or sunflower oil.

Ingredient Spotlight

Glutinous Rice Flour: Also known as mochiko or sweet rice flour, it gives buchi its signature stretchy, chewy texture that holds up to frying.

Mung Bean Paste: Smooth, sweet, and earthy, this filling offers a delicious contrast to the crispy shell and is high in protein and fiber.

Instructions for Making BUCHI-Sesame Balls

Now it’s time to roll up your sleeves—literally. Let’s get into the step-by-step magic of creating these crispy, golden bites.

Preheat Your Equipment:
Heat oil in a deep fryer or heavy pot to 300°F. Prepare a tray lined with paper towels for draining.
Combine Ingredients:
In a bowl, mix glutinous rice flour, sugar, and warm water until a smooth, pliable dough forms. It should be slightly tacky but not sticky.
Prepare Your Cooking Vessel:
Ensure your oil is at a consistent medium heat. Use a thermometer if possible to maintain around 300°F.

Assemble the Dish:
Take a small piece of dough (about a tablespoon), flatten it, and place a teaspoon of filling in the center. Seal and roll into a smooth ball.
Cook to Perfection:
Roll the ball in sesame seeds, pressing gently for full coverage. Fry in batches, gently turning to ensure even browning. Cook 6–8 minutes until golden.
Finishing Touches:
Remove with a slotted spoon and place on paper towels. Let cool slightly to allow the interior to set.

Serve and Enjoy:
Serve warm, ideally with tea or coffee. That first bite—crispy, chewy, creamy—is pure heaven.

Texture & Flavor Secrets

It’s all about contrast. The sesame shell delivers a nutty, audible crunch, while the interior is sticky-soft and infused with subtle sweetness. The rich aroma of toasted sesame balances the creamy, earthy filling—every element working in harmony for a textural masterpiece.

Cooking Tips & Tricks

Small tweaks make a big difference.

Use wet hands to shape the dough more easily.
Keep oil temperature consistent to avoid raw centers or burnt outsides.
Don’t overcrowd the fryer—space helps them cook evenly.

Let them cool slightly before serving for better structure.

What to Avoid

Let’s skip the common hiccups for buchi success.

Using regular rice flour: It won’t give the chewy texture.
Overfilling: Can cause leakage during frying.
Skipping sesame pressing: Lightly pressing helps seeds stick during frying.
High heat frying: Leads to burnt outside and raw inside.

Nutrition Facts

Servings: 12 balls
Calories per serving: 140

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can prepare the dough and filling separately a day ahead and refrigerate. Fully shaped, uncooked balls can be frozen—just thaw before frying. Cooked buchi are best eaten fresh but can be reheated in a toaster oven to revive their crispness.

How to Serve BUCHI-Sesame Balls

Serve buchi warm, preferably just-fried, with a cup of green tea or ginger tea. They also work beautifully on dessert platters alongside other Asian sweets like mochi or turon. For a modern twist, drizzle with a bit of coconut caramel or serve with a scoop of vanilla ice cream.

Creative Leftover Transformations

Don’t let those leftovers sit forgotten—reimagine them!

Slice in half and toast briefly for a crunchy exterior.
Serve alongside a scoop of ice cream for a decadent dessert.
Chop into small pieces and use as a topping on halo-halo.

Additional Tips

Lightly oil your palms before shaping for smoother dough.
You can toast the sesame seeds before coating for deeper flavor.
Add pandan or vanilla essence to the dough for a hint of fragrance.

Make It a Showstopper

Stack the balls pyramid-style on a dark slate plate, drizzle with a tiny bit of coconut caramel, and sprinkle extra sesame seeds around for a bakery-style finish. A garnish of edible flowers adds color and charm for special occasions.

Variations to Try

Ube Dream: Use ube halaya for a vibrant purple center and creamy texture.
Chocolate Hazelnut: Insert a dollop of hazelnut spread for a modern, gooey surprise.

Matcha Glow: Mix matcha into the dough for a hint of bitterness and stunning green color.
Coconut Core: Try sweetened grated coconut mixed with palm sugar as filling.
Mini Buchi: Make them bite-sized for parties or gifting.

FAQ’s

Q1: Can I bake buchi instead of frying?
A1: Baking doesn’t create the same crispy texture but can work in a pinch at 375°F for 20 minutes.

Q2: Can I make these gluten-free?
A2: Yes! Glutinous rice flour is naturally gluten-free.

Q3: How long can I store leftover buchi?
A3: Store in the fridge for up to 2 days, reheat in oven or air fryer.

Q4: Can I use store-bought filling?
A4: Absolutely. Pre-made mung bean or ube paste works great.

Q5: Why did my buchi deflate after frying?
A5: The dough may have been too thin or oil too hot.

Q6: What kind of oil is best?
A6: Use a neutral oil like canola or vegetable oil.

Q7: Can I make buchi without filling?
A7: Yes! They’re still delicious and perfect for dipping in sauces.

Q8: Is it okay to freeze raw dough?
A8: Yes, wrap well and freeze. Thaw before shaping and frying.

Q9: Can I air fry buchi?
A9: Yes, at 350°F for 10–12 minutes. Spray with oil for better texture.

Q10: How do I get a round shape?
A10: Roll gently between your palms until perfectly round before coating in sesame seeds.

Conclusion

Buchi-Sesame Balls are more than just a dessert—they’re a bite-sized celebration of texture, tradition, and simple joy. Whether you’re making them for a holiday, a party, or just because, they promise to bring smiles with every golden, crispy, chewy bite. Let me tell you, it’s worth every bit of effort—and then some.