Vegan Buchi (Sweet Rice Balls)
Indulge in the perfect balance of crispy, chewy, and sweet with these Vegan Buchi (Sweet Rice Balls), a modern plant-based twist on a traditional Asian delicacy! Made from glutinous rice flour and filled with luscious sweetened red bean paste, these golden sesame-covered treats are fried to perfection for a satisfying crunch with every bite. Completely dairy- and egg-free, this vegan-friendly dessert is as delightful to make as it is to eat, bringing a blend of textures and flavors that will wow both vegans and non-vegans alike. Perfect as a snack or dessert, these buchi are easy to prepare in just under an hour and will turn any occasion into a celebration. Serve them warm for an irresistible treat that’s crispy on the outside, soft on the inside, and brimming with nutty sesame flavor.
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Ingredients
- 2 cups glutinous rice flour
- 1.25 cups water
- 0.5 cup sugar
- 0.5 cup sweetened red bean paste
- 0.5 cup sesame seeds
- 4 cups vegetable oil
Directions
Step 1
In a large mixing bowl, combine the glutinous rice flour and sugar. Gradually add the water while stirring until a smooth, pliable dough forms. You may need to adjust the water slightly—add more if the dough is too dry or use less if it's too sticky.
Step 2
Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten it into a disk approximately 2 inches in diameter with your palm.
Step 3
Spoon about a teaspoon of sweetened red bean paste into the center of each disk. Gently gather the edges of the dough to encase the filling completely and seal the dough over the paste. Roll the filled dough back into a ball, ensuring there are no cracks.
Step 4
Spread the sesame seeds onto a shallow plate. Roll each rice ball in the sesame seeds, pressing gently to ensure they adhere well.
Step 5
In a large, heavy-bottomed pot, heat the vegetable oil over medium heat to 350°F (175°C). The oil should be at least 2 inches deep to allow the balls to float and cook evenly.
Step 6
Carefully lower the sesame-coated balls into the hot oil in batches, avoiding overcrowding. Fry them for about 6-8 minutes or until golden brown and cooked through, turning occasionally to ensure even cooking.
Step 7
Once cooked, remove the buchi from the oil using a slotted spoon and drain on paper towels to remove excess oil.
Step 8
Allow to cool slightly before serving. Enjoy your crispy, chewy, and sweet vegan buchi!
Nutrition Facts
| Serving size | (1735g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9245.3 |
| Total Fat 877.5g | 0% |
| Saturated Fat 125.5g | 0% |
| Polyunsaturated Fat 553.9g | |
| Cholesterol 0mg | 0% |
| Sodium 46.3mg | 0% |
| Total Carbohydrate 389.0g | 0% |
| Dietary Fiber 19.9g | 0% |
| Total Sugars 147.7g | |
| Protein 35.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 119.9mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 991.3mg | 0% |
Source of Calories