Nut-Free Buchi (Sweet Rice Balls)
Delight your taste buds with these Nut-Free Buchi (Sweet Rice Balls), a delectable take on the classic Asian dessert, made completely free of nuts to accommodate dietary needs without compromising flavor. Crafted with glutinous rice flour, these chewy and tender treats are filled with luscious sweetened red bean paste, then rolled in crunchy white sesame seeds for a delightful contrast in texture. Fried to golden perfection, each buchi boasts a crispy, aromatic sesame coating that perfectly complements its soft and sweet center. Quick and simple to prepare in just under an hour, this nut-free recipe is a crowd-pleasing favorite for any occasion, whether served warm or at room temperature. Impress your family and friends with this easy yet indulgent dessert or snack that’s as beautiful as it is delicious.
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Ingredients
- 2 cups Glutinous rice flour
- 1 cup Water
- 1 cup Canned sweetened red bean paste
- 0.5 cup White sesame seeds
- 4 cups Vegetable oil
Directions
Step 1
In a large mixing bowl, combine glutinous rice flour with water. Mix until a smooth and pliable dough is formed. If the dough feels too sticky, add a bit more flour, a tablespoon at a time, until manageable.
Step 2
Divide the dough into 12 equal portions. Roll each portion into a ball.
Step 3
Flatten each dough ball into a round disc in your palm. Place about 1 tablespoon of canned sweetened red bean paste in the center of the disc.
Step 4
Carefully gather the edges of the dough over the filling and pinch the dough together to seal the filling inside. Roll gently between your palms to form a smooth ball. Ensure there are no cracks to avoid leaking of the filling during frying.
Step 5
Place the white sesame seeds in a shallow bowl. Roll each filled dough ball in the sesame seeds until fully coated.
Step 6
Heat vegetable oil in a deep fryer or large pot over medium heat until it reaches 350°F (175°C). Ensure there is enough oil for the buchi to be fully submerged.
Step 7
Carefully drop a few of the sesame-coated balls into the hot oil. Do not overcrowd the pot to allow for even cooking.
Step 8
Fry the buchi for about 5-6 minutes or until they are golden brown and float to the surface. Stir occasionally to ensure even browning.
Step 9
Remove the cooked buchi with a slotted spoon and drain on paper towels to remove excess oil.
Step 10
Repeat the frying process with the remaining buchi.
Step 11
Serve warm or at room temperature as a delightful dessert or snack.
Nutrition Facts
| Serving size | (1697.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9114.2 |
| Total Fat 876.2g | 0% |
| Saturated Fat 124.9g | 0% |
| Polyunsaturated Fat 537.6g | |
| Cholesterol 0mg | 0% |
| Sodium 133.7mg | 0% |
| Total Carbohydrate 350.2g | 0% |
| Dietary Fiber 26.4g | 0% |
| Total Sugars 94.9g | |
| Protein 41.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 841.6mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 911.7mg | 0% |
Source of Calories