Buchi Recipe | How To Cook BuchiBuchi Ingredients:  

Custard Filling:
  • 1/3 cup cornstarch
  • 1 tbsp. all-purpose flour
  • pinch salt
  • 100 g. langka(fresh or preserved), cut into cubes
  • 1 cup Evaporated Milk
  • 3 pieces eggyolks, slightly beaten
  • 1/4 cup butter
  • 1/2 tsp. vanilla

Dough:
  • 1/2 k. galapong
  • 1/2 cup sesame seeds
  • cooking oil, for deep-frying

Buchi Cooking Instructions
  • Combine first six ingredients in a heavy saucepan. Cook stirring continuously over low fire.
  • When thick, remove from fire and stir in egg yolks, butter and vanilla. Cook for about 2 min. more.
  • Cool then set aside in a chiller.
  • Knead galapong forming a cylinder and cut into 20 equal portions.
  • Flatten into patties and put about 1 tbsp. of chilled filling in the center.
  • Gather edges to the center, sealing well.
  • Roll in sesame seeds and deep-fry in hot oil.
  • Drain in paper towels and serve right away.


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