- 1 1/3 cups water- 3/4 cup sugar- 3 cups glutinous rice flour- 1 cup sesame seeds- oil for deep fryingFor the Mung Bean Filling- 1 cup peeled split mung beans- 1/2 cup sugar- water
'- In a saucepot over medium heat, bring the 1 1/3 cups water to a boil. Add sugar and stir until dissolved. Remove from heat.- In a big bowl, place the glutinous rice flour and make a well in the center. Slowly add half of the hot water. With a spatula, stir to moisten the flour.- Add the rest of the water and continue to combine into a smooth dough. To check for the right consistency, pinch a small piece of dough and flatten with your fingers. If the dough breaks and falls apart, add more water in 1 tablespoon increments as needed. The dough should feel wet but not overly sticky. Let rest for 10 to 20 minutes.- Form the dough into a cylindrical log and cut into uniform portions. Using palm of hands, roll each portion into 2-inch size balls. Continue to roll until ball is smooth and without cracks. Place in a single layer on a platter and repeat with remaining dough. Cover with plastic film until ready to use.- Using your thumb, make an indentation in the center of the dough ball and slowly enlarge to fit in a mung bean ball filling,- Place one tablespoon mung bean filling in the center and gather edges of dough around filling.- Pinch dough together to completely seal and using the palm of hands, roll repeatedly into a smooth ball with no cracks or openings.- Gently dip balls in a bowl of water until just moistened (you can also use a spray bottle filled with water to lightly spray balls).- Gently roll moistened balls in sesame seeds until fully coated, pressing lightly to make sure seeds adhere well to the balls. Repeat with remaining dough and filling.- In a pot over low to medium heat, heat about 3-inch deep of oil. Make sure oil is deep enough to fully submerge balls.- Gently lower balls into oil and deep-fry for about 6 to 7 minutes or until golden brown and begins to float to the top. Do not overcrowd pot. Leave enough room to be able to regularly turn buchi during frying to ensure even browning.- Remove from pot and drain on a wire rack set over a baking sheet.For 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 tender. Remove from heat.- In a blender or a mortar and pestle, process beans until smooth. Add sugar and stir until combined.- In a non-stick pan over medium-low heat, add mung bean mixture. Cook, stirring regularly and mashing with back of spoon, until liquid is absorbed and mixture turns into a thick paste. Re- Remote from heat and allow to slightly cool. Portion into 1/2 tablespoonfuls and shape into rounds. Place in a single layer on a baking sheet and cool for about 10 to 15 minutes or until firm.