Low Sodium Buchi (Sweet Rice Balls)
Satisfy your sweet tooth with these Low Sodium Buchi (Sweet Rice Balls), a healthier twist on a beloved Asian dessert. Made with glutinous rice flour and stuffed with a creamy, naturally sweetened mung bean filling crafted from coconut sugar and unsweetened coconut milk, these indulgent treats are as delightful as they are heart-friendly. Coated in nutty sesame seeds and lightly fried to golden perfection, the result is a satisfyingly crisp exterior that gives way to a soft, chewy center. Perfect for guilt-free snacking or as a unique addition to your dessert table, this low-sodium version of buchi retains all the traditional flavors without compromise. Easy to make and ready in under an hour, it’s a must-try for lovers of Asian cuisine looking for a wholesome treat!
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Ingredients
- 250 grams glutinous rice flour
- 180 milliliters water
- 150 grams cooked yellow mung beans
- 50 grams coconut sugar
- 2 tablespoons unsweetened coconut milk
- 50 grams untoasted sesame seeds
- 500 milliliters vegetable oil
Directions
Step 1
Start by making the mung bean filling. Mash the cooked yellow mung beans in a bowl until smooth.
Step 2
Add coconut sugar and unsweetened coconut milk to the mashed mung beans, mixing well until a uniform paste is formed. Set aside.
Step 3
In a separate large bowl, combine the glutinous rice flour with water. Mix until a smooth dough forms, adding more water if necessary, a teaspoon at a time, until the dough is pliable and not sticky.
Step 4
Divide the dough into small portions (about 2 tablespoons each) and flatten each piece into a disc shape.
Step 5
Place about a teaspoon of mung bean filling in the center of each dough piece. Carefully wrap the dough around the filling, rolling it into a smooth ball. Make sure the filling is fully enclosed by the dough.
Step 6
Spread the sesame seeds on a shallow dish. Roll each dough ball in the sesame seeds until completely covered.
Step 7
Heat the vegetable oil in a deep pan over medium heat. Once the oil is hot enough for frying (about 350°F/175°C), carefully add the coated rice balls.
Step 8
Fry the balls until they are golden brown and crispy on the outside, turning occasionally to ensure even cooking. This should take about 5-7 minutes.
Step 9
Remove the buchi from the oil and drain on a plate lined with paper towels.
Step 10
Allow to cool slightly before serving. Enjoy your low sodium buchi as a sweet treat!
Nutrition Facts
| Serving size | (1186.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5349.3 |
| Total Fat 469.2g | 0% |
| Saturated Fat 67.5g | 0% |
| Polyunsaturated Fat 284.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19.6mg | 0% |
| Total Carbohydrate 293.2g | 0% |
| Dietary Fiber 23.0g | 0% |
| Total Sugars 53.3g | |
| Protein 35.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 620.2mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 720.5mg | 0% |
Source of Calories