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Divide the dough into 16 pieces. Take a piece of dough form into a small ball. Flatten to one-fourth inch thick and add a tablespoon of mung beans in the middle. Seal the dough, ensuring the filling will not burst out while frying. Let the Buchi rest for another covered for 20 minutes before deep frying.
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Boil the kamote until tender then allow to cool after. Remove the skin, place in a mixing bowl, then mash using masher or fork. Add-in the flour and sugar then mix well. Scoop about 2 tbsp of the mixture and shape into 2-inch flat balls or circles. Heat a small amount of oil in a pan then fry until golden brown.
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Originated from China, buchi is a Filipino favorite which is made of glutinous rice stuffed with a sweet filling, rolled in sesame seeds, and fried into gold.
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In a deep pan or a pot, heat oil over medium heat. Make sure that the oil is deep enough so the balls will be fully submerged while frying. Place enough balls in the hot oil but do not overcrowd. Fry each batch for 6-8 minutes or until golden brown and after the balls float to the surface. Drain in a wire rack.
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In a pot over medium heat, bring the ¾ cup water to a boil. Remove from heat and transfer to a bowl. Add brown sugar and stir until dissolved. Allow to slightly cool. In a big bowl, place flour. Make a well in the center and pour half of the sugar water. With a spatula, stir to moisten flour. Add the rest of the water and using hands, continue.
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Photo from Buchi Queen's Instagram page. Buchi Queen's Nutella buchi costs P190 for a dozen and P520 for 32 pieces. It's available starting Saturday, December 5, with only limited slots per.
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Now flatten 1 glutinous ball using your hand and fill it with 1 teaspoon of sweetened red mongo, roll it again to wrap the filling. Do the same procedure with the remaining balls. Roll all balls onto the sesame seeds. Heat oil in a pan, and cook all glutinous balls until golden brown.
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Make sure that the seeds stick on the dough. Heat the pan and pour-in the cooking oil. When the cooking oil is very hot, deep fry the dough until the sesame seed's color turns golden brown (about 2 to 3 minutes) Remove the cooked buchi from the pan and drain excess oil. Serve and Enjoy!
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Buchi is one of the famous merienda food in the Philippines. The method used by a researchers is survey, because in that way we can easily collect data by giving them a survey paper and tasting our product. Also, in survey, we can easily know what is the next step and positive feedbacks of our product. The result of our survey is a 100%.
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Batangas style buchi is a deep fried, crispy bite-sized pieces of sweetened camoteng kahoy locally known as balinghoy. The sweetened "balinghoy" is wrapped into bite-sized pieces by a molded orange wrapper made up of flour and atsuete or annato as food color. Small enough to be eaten in one mouthful.
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Making the Mung Bean Filling. Rinse beans with cold water and drain well. In a pot over medium heat, combine beans and about 2 cups water. Bring to a boil. Lower heat, cover, and cook for about 20 to 30 minutes or until very tender. Remove from heat. In a blender or a mortar and pestle, process beans until smooth.
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Roll the dough repeatedly until a smooth ball form with no opening. Place sesame seeds on a plate. Gently dip the balls into a bowl of water, then roll the moist dough balls in the sesame seeds. Repeat the process with the remaining dough and fillings: In a pot, heat the oil until it reaches 325 degrees Fahrenheit.
