No Bake Mango Cheesecake

Since we moved in to our new flat, it was a little difficult for me to always cook and bake. We have many flatmates who also cook that is why I do not have enough time to work in the kitchen lately. I really miss baking also, so whenever I have a chance I just do refrigerated cakes just to satisfy my cravings.

We bought a box of fresh green mangoes last week and because I avoided almost anything sour because of health reasons, my husband cannot finish all of our stock. We gave most of it to our friends but still plenty left. We let it ripe but my husband still can't manage to eat them all. So I decided to try a no-bake mango cheesecake.

It was my first time to do a no-bake cheesecake but I'm so happy that it all went perfect! I have seen many videos and read blogs about it and using gelatin to achieve its smooth firmness is just a great technique. Great result with less effort and few utensils to clean ;)

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Sweet Potato Tots Loaded with Bacon Bits

It was a lazy Saturday afternoon and I was craving for something to eat. I checked in my fridge and found a large sweet potato. Instead of simply frying it, I tried to be creative and did a little twist in my simple lazy snack ;)

Sweet Potato Tots or some called it croquettes, can be mixed with other ingredients to burst with more flavor. Adding-up some available ingredients could really make a big difference to a simple dish. So, go check your kitchen now and be creative in making something new out of ordinary.



Ingredients:

• 1 large sweet potato - grated
• black ground pepper
• 1/4 cup + 1/2 cup for coating - breadcrumbs
• 2 eggs
• 1 cup cooked bacon bits
• 1/2 cup Parmesan cheese - grated
• oil  

Procedure:

1. Peel and wash the sweet potato.
2. Grate the sweet potato.
3. Microwave the grated sweet potato for a minute and let in cool. Squeeze it by batch to remove liquid.
4. Season with black ground pepper.
5. Add 1/4 cup breadcrumbs.
6. Add bacon bits.
7. Add Parmesan cheese.
8. Add 2 eggs.
9. Mix it all together.
10. Form the mixture in to a golf ball size mold.
11. Roll in to the breadcrumbs.
12. Do the same until you finish all the mixture.
13. Heat oil in a pan with low heat. Put the tots in the pan.
14. Let it fry for 5 minutes each side or until golden brown.
15. Serve and enjoy! (Ketchup or Mayonnaise for dipping sauce) 

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Bibingka

It was like a torture spending Christmas here in UAE after spending our past 2 years of Christmas in the Philippines. I planned to cook so many Filipino dishes for our Noche Buena but I felt so depressed that I only manage to cooked on Christmas day.We spend few hours partying with friends but since we got home early, we then felt the sadness of waking up on Christmas morning without our family near to us. Oh well, what can we do? As we always say "Buhay OFW".

I woke up early on Christmas day and prepared bibingka or some called it puto bibingka for our breakfast. It is best to pair with ginger tea (salabat) which reminds me of our days when we spend breakfast just outside the Church after simbang gabi. This definitely made me and my husband happy and sad at the same time. 

I usually baked bibingka from a scratch but as I've said, I was a little depressed so I just made used of a ready mix powder for my batter. I bought it in a grocery store here and follow the procedure written on the box, customized it a little and that's it!

Ingredients:

• 1 box Bibingka powder mix (I used White King brand)
• 3 pcs. salted eggs - sliced
• Grated cheese
• Evaporated milk (see quantity written in the powder mix instruction)
• Eggs (see quantity written in the powder mix instruction)
• Sugar (see quantity written in the powder mix instruction)
• Melted Margarine / Butter (see quantity written in the powder mix instruction) - I used margarine to have a nice golden color and good aroma.
• Banana leaf 
• Grated Coconut (optional)

Procedure:

1. Follow the instruction in the box on how to make the batter. I just used evaporated milk instead of water.
2. Put the batter on your preferred baking dish lined with banana leaf. I used small sized pan (around 12 cm diameter)
3. Top with cheese and slices of salted egg.
4. Bake in 325°F (160°C) for 20-30 minutes or until the toothpick inserted in the center comes out clean.
5. Served with fresh grated coconut. Enjoy!

See my previous post on how to bake bibingka from a scratch here :)

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Champorado (Chocolate Rice Porridge)

It was late afternoon while my husband and I were enjoying our EID holidays at home, when we saw some Facebook post of the rainy weather in the Philippines. And although we are here in UAE which was 42 degree Celsius outside, we just felt like it was also raining outside because of the cool AC breeze. So, I was in the mood to enjoy a warm champorado with tuyo which we usually have every rainy season way back home. My lola used to cook this for us most of the time for merienda.

Champorado is basically rice porridge mixed with chocolate. Some use regular rice but glutinous rice gives thickness that binds the flavor all together.


Ingredients:

• 1 cup glutinous rice - washed
• 4 cups water
• 1/3 cup sugar
• 1/2 cup unsweetened cocoa powder

Procedure:

1. Cook Rice in a saucepan with water.
2. Stir constantly.
3. When rice is cooked and thick in texture add sugar and cocoa powder while stirring.
4. Let it simmer for additional 3 minutes.
5. Serve and enjoy! (Best serve with milk on top and tuyo.)

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Kamote Cue (Deep Fried Caramelized Sweet Potatoes)

Who can resist these yummy sweet treat? These lovely sliced of kamote (sweet potatoes) surely reminds me of my childhood days ;) when we don't have to think of complicated snacks and just make something out of what's available in our kitchen or just simply buy it from our nearby street vendors. Definitely our favorite merienda! Any how, here's my quick recipe for kamote cue.

Ingredients:

• Sweet Potatoes (kamote), sliced
• granulated sugar
• cooking oil

Procedure:

1. Heat pan and add cooking oil.
2. Put the sweet potatoes.
3. Sprinkle the sweet potatoes with granulated sugar. Fry for about 5-8 minutes. (Make sure all are well coated with sugar).
4. Remove it from the pan one at a time. 
5. Let it cool down then serve.

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Brazo de Mercedes Cupcakes

I've been planning to bake Brazo de Mercerdes cupcakes but since I was trying to cut-off sugar, I always hesitant to do it even if I have time and the ingredients. But my cravings succeeded and I did my first version last weekend. The taste was perfect but the texture is a bit failed because it shrank. Well, my husband loves it and for me it is the most important :)

So, here's how I did it.

Ingredients:

Filling:

• 8 egg yolks
• 1 tsp vanilla extract
• 1 can condesnsed milk
• 1/2 cup milk

Meringue:

• 8 egg whites
• 1/2 cup sugar
• 1 tsp cream of tartar
• 1 tsp vanilla extract
• 1 tablespoon cornstarch

Procedure:

For the filling:

1. In a sauce pan, combine condensed milk, egg yolks and vanilla. 
2. Simmer in low heat while stirring until mixture becomes thick. 
3. Remove from heat. Set aside and let it cool.

For the Meringue:

1. Beat the egg whites using an electric mixer. 
2. Put cream of tartar and corstarch.
3. Gradually add the sugar. Continue mixing until texture is semi-firm.
4. Pipe the meringue in cupcake liners. Make sure to leave a hole in the center for the filling later. 
5. Bake at  320 deg F. / 160 deg C. for 20 minutes or until top of meringue turns light to medium brown.
6. Remove from oven. Let it cool. 
7. Pipe the filling into the center of the meringue.
8. Sprinkle some confectioner sugar on top of your cupcake.
9. Serve & Enjoy!

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Buko Pie (Coconut Pie)

Buko pie is definitely one of the best desserts/snacks I really miss in the Philippines. Unfortunately, I rarely see a very good buko pie here in UAE and since coconut is not really native in this country, it is very often to find a good coconut with meat in any fruit shop. Luckily, my husband found some good fresh coconut just recently. Well, it was not really intended for my buko pie but I needed its juice to relieve my UTI. And not to waste its heavenly coconut meat, I decided to try my luck in baking my version of my favorite pie. Very easy and few ingredients, equals homemade delicious Buko Pie!

Ingredients:

• 1 cup Coconut Meat - cut into about 2x2 inches
• 1 cup Coconut juice
• 1 can condensed milk
• 4 tablespoon cornstarch - diluted in 3 tablespoon water
• pastry puff dough
• 1 egg with 3 tablespoon water whisked
• butter for greasing
• flour

Procedure:

• Preheat oven to 400 degrees F.
• Combine condensed milk, coconut juice and diluted cornstarch in a sauce pan.
• Let it simmer in a medium low heat for few minutes. Continue stirring until very thick. Remove from heat and set aside to cool.
• Grease your round baking dish with butter.
• On a flat surface, sprinkle flour and using your rolling pin, flatten the pastry puff dough at least 6 inches more than the diameter of your round baking dish (I used 10 inches x 2 inches round baking dish) . It should not be more than about 1/2 cm thick.
• Mold your base pastry puff on the baking dish.
• Pour in half of the filling on the base of the pie.
• Put the coconut meat and pour again the remaining filling. Make sure your pie is not overfilled.
• With the remaining pastry puff dough flatten in again for at least 1/2 cm thick. 2 inches more than the diameter to cover your pie.
• Seal the edges of the pie by pinching the base and the cover of the pastry puff using your fingers.   
• Create few holes on the pastry puff cover using a fork or toothpick. This will prevent the crust from deforming.
• Brush with egg wash.
• Bake it for 20 minutes or until golden brown in color.
• Let it cool for at least an hour for best serving.
• Enjoy!

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Chocolate Crinkles

Chocolate crinkles are indeed heaven’s delight for everyone especially to those who loves chocolate. Well, who doesn't? I don’t know why I just tried to do this tempting treat recently but my first time won’t definitely be the last. Few ingredients and very easy to bake, everyone can do these. It is perfect for a holiday treat or even on a daily bite of happiness.

Ingredients:

1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup soft unsalted butter
1 cup light brown sugar
2 large eggs
1/4 cup confectioners’ sugar

Procedure:

1. Heat oven to 350° F / 180° F..
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
4. Beat in the eggs.
5. Reduce speed to low and gradually add the flour mixture.
6. Form dough into small balls, about a tablespoon.
7. Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart.
8. Bake for 12 minutes-14 minutes or until the cookies are firm and the tops crack.
9. Cool slightly on the baking sheet.
10. Enjoy

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Molo Soup

My mom used to cook Molo Soup on almost every occasions back home when I was a kid. It was a sure hit for everyone! From my recent vacation in the Philippines, I once again tasted her culinary expertise, especially with this dish on her birthday. I wonder why I didn't even tried it yet, where in fact it is so easy to cook and the ingredients are not difficult to find - almost effortless!

After few weeks of being back to reality that I am here in UAE, I already miss everything in the Philippines. And to help relieve my change of weather sickness, first thing I got in mind was to cook Molo soup. Well, my husband loves it! It was indeed a comfort food.

Ingredients:

• 1/2 kg ground pork (or beef)
• molo / wanton wrapper
• 1 medium white onion, minced
• 1 medium white onion, sliced
• 5 cloves of garlic, minced
• 2 medium carrots, sliced diagonally
• 1/2 cup celery, cut diagonally
• 1 1/2 cup cabbage, cut into small (about 1 inch x 1 inch)
• 1 cup mushrooms cut into two
• 2 liters of water
• 1 can cream of mushroom
• salt and pepper to taste

Procedure:

1. Mix pork, minced onion, minced garlic, salt and pepper.
2. Wrap about 1 1/2 teaspoon of the pork mixture in a molo wrapper. Do the same until you finish with the pork mixture. Set aside.
3. In a big casserole, boil water.
4. Once boiling, lower the fire to medium-low heat.
5. Add the Molo wraps and sliced onion. Let it simmer for 15 mins or until the molo wraps are cook.
6. Add carrots and let it cook for another 5 minutes.
7. Add celery, cabbage, mushroom and the cream of mushroom. Let it cook for another 5 minutes.
8. Add salt and pepper to taste.
9. Serve and enjoy! 

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Healthy Banana Blueberry Oatmeal Muffins

Lately, I've experimenting with healthy options for snacks and some main courses. I know, it is very difficult especially that we love salty, oily food and not much into fruits and vegies. But then I decided, we are not getting any younger so better add some nutritious food in our menu. :)

Luckily, we found some cheap, organic blueberries in the grocery just recently. I love blueberries and aside from my daily smoothies I want to try another way of eating those lovely berries.

With some available ingredients in my fridge, I came up with a good idea of baking muffins. Fortunately, it was incredibly tasty and filled with healthy ingredients.

Ingredients:

• 1 cup sifted flour
• 1 cup oatmeal
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 egg
• 1/4 cup melted butter
• 1/2 cup plain low fat yogurt
• 1/2 cup low fat milk
• 1 cup fresh blueberries
• 3 pieces ripe bananas

Procedure:

1. Preheat oven to 375F degrees.
2. In a large bowl, mash the ripe bananas.
3. Add the egg, melted butter, milk and yogurt. Mix all together, set aside.
4. In a seperate bowl, mix all the dry ingredients except for the blueberries.
5. Add the dry ingredients mixture to the wet mixture. Mix all together.
6. Once completely incorporated, fold in the blueberries.
7. Fill 3/4 of paper liners in the muffin pan with the batter.
8. Bake for 20-25 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.
9. Serve and enjoy!

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Lettuce, Beets, Chickpeas and Corn Salad

Well, from the title itself you will know exactly the ingredients of my post. On a healthier side of me, I love salads! I've been craving for salad these past few days so I decided to buy some ingredients in a grocery nearby my office for lunch.

I used to have this kind of salad from Pizza Hut and it is quite good. Simple yet appetizing! Since I was in the office, I couldn't prepare fresh beets, chickpeas and corn, so I just have to buy them in canned. Anyhow, I would probably not spend my time preparing those fresh ingredients just for salad. Yes, I know, I am lazy, but maybe for some other dish though.

Loaded with too much work, I'm sure vegies will be too light for a lunch treat so I added a canned tuna. So, here are the quick procedure and simple ingredients for this salad.

Ingredients:

• 1 cup Iceberg lettuce - chopped
• 1/2 cup beets - (cooked/canned) cut at least 1"x1"
• 1/2 cup corn (cooked/canned)
• 1/2 cup chickpeas (cooked/canned)
• 2 tablespoon tuna (cooked/canned)
• 1 tablespoon light caesar dressing
• pinch of salt

Procedure:

1. Mix everything together.
2. Serve and enjoy!

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Bibingka at Puto Bumbong

The tradition of celebrating Christmas in the Philippines comprises different culinary influences from our Spanish and Chinese ancestors.  We usually serve out the best dishes we know. Thus, the most significant feature of Christmas cookery is the kakanin or rice desserts, where Bibingka and Puto Bumbong are considered Pinoys favorite.

Whenever we, Filipinos, see bibingka (Rice Cake) and Puto Bumbong (Purple Steamed Glutinous Rice) it reminds us about Christmas. Such delicacies are typically sold outside the Churches as early as Ber-month comes. Those are usually best selling especially during “Simbang Gabi” (nine-day mass ceremony before Christmas eve).

Bibingka has different recipes and procedures. As per my version of bibingka I have made used mainly of glutinous rice powder, coconut milk and other ingredients; topped with salted eggs, cheese, butter or margarine and sometimes comes with grated coconut on the side. It is commonly cooked in a clay pot lined with banana leaf over a heated charcoal on top and bottom. Since I do not have clay pot and other traditional utensils to cook, I just used my oven to bake it.

The typical puto bumbong is done by grinding an over-night soaked glutinous rice, dried and mix with outher ingredients, then cooked using bamboo tube steamer. Again, I have made used of my available materials and ingredients which I am quite sure that will come up to a fair enough version of puto bumbong.

Puto Bumbong and Bibingka

*******

Bibingka

Ingredients:

• 1/2 cup glutinous rice flour
• 1/2 cup all purpose flour
• 1/2 cup sugar
• 1 1/2 cup coconut milk
• 1 egg, beaten
• 2 tsp baking powder
• 1/2 teaspoon salt
• 1 + 2 tbsp margarine, melted
• 2 pcs salted duck egg, sliced
• grated coconut
• banana leaf

Procedure:

1. Sift glutinous rice flour, all purpose flour, baking powder, and salt in a bowl. Set aside.
2. Beat eggs until frothy, add sugar and melted 2 tablespoon margarine and beat until sugar is dissolved.
3. Pour egg mixture into the flour mixture and start mixing together.
4. Add coconut milk. Mix evenly using a hand mixer.
5. Prepare the mould lined with banana leaf.
6. Pour in batter into your moulds up to 3/4 full.
7. Bake in a 375 degrees Fahrenheit oven for 20 minutes.
8. Remove from oven then place salted egg slices and cheese.
9. Place back into the oven and bake for 10-15 more minutes or until cooked.
10. Remove from oven then brush with margarine.
11. Best serve with tea. Enjoy!

*******

Puto Bumbong

Ingredients:

• 3/4 cup hot water
• 1 teaspoon liquid blue food coloring
• 1 teaspoon liquid red food coloring
• 1/4 cup sugar
• 2 cups glutinous rice powder
• grated coconut
• sesame seed
• margarine
• banana leaf
• sugar for topping

Procedure:

1. Put together hot water, sugar and the two food coloring. Mix until the sugar is dissolved.
2. Mix in the glutinous rice flour to form a dough.
3. Divide the big dough and mold a small dough.
4. Using your hand, roll each small dough into a long round shape about 4-5 inches long.
5. Spread margarine or butter in a  heat proof plate and put the long dough on it. Steam for 5 minutes or until done.
6. Remove from steamer and put on top of a banana leaf.
7. Apply margarine then top with shredded coconut, sugar and sesame seeds.
8. Serve and enjoy.

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Cronuts Recipe

One of this year's sweet foodie trend in the Philippines is Cronuts. This buttery pastry was made popular by Chef Dominique Ansel in his bakery in New York. Yes, it looks just like an ordinary doughnut but once you try to have a bite you will surely be surprised with a twist of croissant crunch on it. Well, that is basically the idea - a croissant in a doughnut shape, topped with different mouth-watering frosting.

To end-up my curiosity, I rushed in to my kitchen and started doing it. I've watched several youtube videos and read blogs for instructions. It was quite time consuming but indeed worth trying :)

Some blogs actually suggested to just buy a ready made pastry but I really want to challenge myself by doing it from the scratch.

It didn't turned out to be as flaky as the original but my version is, I would say, superb for a first timer :)   

Ingredients:

2 Tablespoons active dry yeast
1 cup warm milk
1/2 teaspoon fine salt
1/2 cup white sugar
3 tablespoons melted butter
1 teaspoon of vanilla extract
1 large egg
1/2 teaspoon cinnamon powder
2 1/2 cups all-purpose flour, more as needed
12 Tablespoons soft unsalted butter

Vegetable oil
Confectioners sugar
milk
vanilla
chocolate chips

Procedure:

1. Put together the yeast and warm milk, and let it sit for 10 minutes.
2. Add the rest of the ingredients, except for the flour and the soft butter. Whisk to combine.
3. Add the flour, and knead until a soft sticky dough ball forms.
4. Wrap dough in plastic, and refrigerate for 30 minutes.
5. Roll dough out into a rectangle about 1/4 inch thick.
6. Evenly spread the soft butter on top.
7. Fold one side going to the middle then the other side covering the first fold. Refrigerate for 30 minutes.
8. Take the dough out of the fridge. Do the 5th and 6th procedure 3 times. (There might be some air pockets on your dough once you roll on it, don't worry, it is very normal.)
9. On the fourth time of doing the 5th and 6th procedure, let it rest in the fridge for at least 2 hours or overnight instead of just 30 minutes.
10. Roll the dough out to about 3/4 inch thick.
11. Use a sharp 3-inch doughnut cutter to cut dough from piece on the work surface. 
12. Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto prepared baking sheet. Let rise in a warm place until doubled in size, about 30 minutes to 1 hour.
13. Heat vegetable oil in a deep fryer or a deep saucepan over medium heat.
14. Carefully lift a cronut and gently drop into oil. Fry 2 at a time until golden brown, 1 1/2 to 2 minutes per side.
15. Drain on paper towels; let cool.

For frosting:

Sugar Frosting

1. Whisk confectioners' sugar, milk, and vanilla extract in a shallow bowl until glaze is smooth and slightly runny.
2. Pick up a fried cronut and gently dip the top in glaze; return to rack and let stand until glaze has set, about 15 minutes.

Chocolate Frosting

1. Melt Chocolate chips.
2. Pick up a fried cronut and gently dip the top; return to rack and let stand until glaze has set, about 15 minutes.

Serve and Enjoy!

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Ginataang Bilo-Bilo (Sticky Rice Balls in Coconut Milk)

Another authentic Pinoy favorite is Ginataang Bilo-bilo. It is mainly composed of saging na saba, sweet potatoes, jack fruit, tapioca pearls, rice balls and of course coconut milk. For some, they even add ube (purple yam) to add color and flavor as well.

I remember this dessert pleasing my childhood years. My grandmother will prepare the ingredients while my cousins, aunts and I were all busy making the rice balls and putting it on top of a banana leaf. As I grew up on a neighborhood with my relatives, such preparation of native dessert is part of our bonding experience.

Well, here is how I cooked my version of Ginataang Bilo-bilo.

Ingredients:

• 2 Cans Coconut Milk
• 1 1/2 Cup Water
• 2 Cups Glutinous Rice Flour mixed with 3/4 Cup water (to make rice balls)
• 1 cup Cooked Tapioca Pearls (sago)
• 1 Large Sweet Potato - Cubed
• 3 Large Banana (Saba) - Cubed
• 1 Cup Jackfruit - Strips 
• 1 cup sugar 

Procedure:

1. Prepare the rice balls. Combine glutinous rice and water until a dough is formed. Take about 1 teaspoon of the dough and shape it into a ball. Set aside.
2. In a large pot, put 1 can of coconut milk and water. Stir occasionally until it boils.
3. Put in the rice balls. 
4. When the rice balls starts to float, add the sweet potatoes and cook until half-cooked.
5. Add saba bananas and continue cooking for 5 minutes.
6. Add the jackfruit, 1 can of coconut milk, tapioca pearls and sugar.
7. Cook for 5 minutes until the sauce is slightly thick. 
8. Serve and enjoy! 

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Puto

Puto is a popular kind of steamed rice cake that can be served plain or with cheese, salted egg or both for toppings.  

For this particular recipe, I just used all-purpose flour since rice flour isn't available in my nearby stores. There's a slight difference in the texture but the taste is still outstanding for a first-timer :)

I've topped it with cheddar cheese but I personally prefer with a slice of salted egg on it, but again, since I don't have it, cheese was more than enough to match with this excellent dessert.

Ingredients

• 2 cups Sifted Flour / Sifted Rice flour
• 1 cups Sugar
• 1 1/2 Tablespoon Baking Powder
• 2 cups evaporated milk
• 1/4 cup Melted Butter
• 1 piece Egg
• 2 Tablespoons Vanilla extract
• Slices of cheese
• Water for steaming

Procedure

1. Combine all the dry ingredients in a mixing bowl, mix well.
2. On a separate bowl, mix the butter, evaporated milk, egg and vanilla.
3. Pour the liquid mixture in the bowl of dry mixture. Mix thoroughly. Set aside
4. Pour water in the steamer with medium high fire.
5. Arrange the molds and pour the mixture in it (or you can use cupcake molds if you don't have puto molds). Steam for about 20 minutes.
6. Put the cheese on top of each puto a minute before removing the molds from the steamer.
7. Remove the puto from the mold and arrange in a serving plate
8. Serve and enjoy!

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Buchi

The next day after watching Pinoy Master Chef wild card elimination round, I was so curious on how to cook Buchi. One of the contestants prepared an Ube Buchi which was unfortunately not so successful because he got the wrong ingredient that instead of glutinous rice flour, he got a rice flour that made his buchi very crunchy which it has supposed to have soft crust.

Well, I have enough and right ingredients in my kitchen that was able to make and satisfy my cravings. Except that I don't have ube halaya jam in my fridge, so I have to find another filling. Good thing that I have a left-over cassava cake, so I thought it could be a unique filling for my buchi version. I never thought it was so easy that I can make it in less than an hour.

Ingredients:

• 2 1/2 cups of glutinous rice flour
• 3/4 water
• 3/4 cup sugar
• oil (enough for deep frying)
• sesame seed
• filling of your choice (it could be ube jam, custard or anything you want)

Procedure:

1. Heat small casserole with water and sugar. Let it simmer until the sugar are dissolved. Set aside to cool.
2. In a bowl, combine the glutinous rice flour and water mixture to form a dough.
3. Make small individual ball pieces of dough. As a ping-pong ball size
4. Press the center of the round dough until there's a hollow in the center.
5. Fill the hollow space of the dough for about a teaspoon of the filling.
6. Seal the dough and roll it once more until the shape is round and there's no crack.
7. On a bowl with sesame seeds, roll the round shaped dough and make sure that the seeds will cover the dough and that it will stick on the dough by pressing it.
8. Heat the pan with cooking oil on a very low heat.
9. Deep fry the dough for about 3-4 minutes or until the sesame seed’s color turns golden brown. 
10. Remove the cooked buchi from the pan and drain excess oil.
11. Serve and Enjoy!

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