Buchi

Making the Mung Bean Filling

1. Rinse beans with cold water and drain well.
2. 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.
3. In a blender or a mortar and pestle, process beans until smooth.
4. In a non-stick pan over medium-low heat, combine pureed beans and sugar. Cook, stirring regularly until liquid is absorbed and the mixture turns into a thick paste.
5. Remove from heat and allow to slightly cool. Portion into ½ tablespoonfuls and shape into rounds. Place in a single layer on a baking sheet and refrigerate for about 10 to 15 minutes or until firm.

Making the Dough

1. In a saucepot over medium heat, bring the 1 ⅓ cups water to a boil. Add sugar and stir until dissolved. Remove from heat.
2. 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.
3. Add the rest of the water and continue to combine into a smooth dough. Pinch a small piece of dough and flatten it with your fingers to check for the right consistency. 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.
4. Let the dough rest for 20 to 30 minutes.

Assembling the buchi

1. Form the dough into a cylindrical log and cut into uniform portions. Using the palm of hands, roll each portion into 2-inch size balls. Continue to roll until the ball is smooth and without cracks.
2. Place the dough balls in a single layer on a platter and repeat with the remaining dough. Cover with plastic film until ready to use.
3. Using your thumb, make an indentation in the center of the dough ball and slowly enlarge to fit in a mung bean ball filling,
4. Place one tablespoon mung bean filling in the center and gather edges of dough around the filling.
5. Pinch dough together to completely seal and using the palm of hands, roll repeatedly into a smooth ball with no cracks or thin spots.
6. Place sesame seeds in a fine-mesh sieve and rinse in cold, running water until completely soaked. Drain well until moist but not dripping wet.
7. Spread the moistened sesame seeds on a flat dish.
8. Gently the prepared balls in the sesame seeds until fully coated and with no bare spots, pressing lightly to make sure seeds adhere well. Repeat with remaining dough and filling.

Frying the buchi

1. In a pot, heat about 3-inch deep of oil to 320 F. Make sure oil is deep enough to fully submerge balls.
2. Gently lower the balls in batches into the oil, making sure not to overcrowd the pan. The temperature will plummet to 300 F; Adjust heat as needed to ensure it's maintained at 300 F. Cook the sesame balls at this temperature for about 8 to 10 minutes, stirring regularly to prevent from sticking.
3. When they begin to float, continue to cook for 2 to 3 minutes, stirring regularly and pushing down into the oil with chopsticks or a slotted spoon.
4. Raise the temperature to 350 F and cook the buchi for 5 minutes until golden brown.
5. Remove the buchi from the pot and drain on a wire rack set over a baking sheet.