Glutinous rice flour: This is the star ingredient that defines buchi’s unique texture. Made from sticky rice, it contains a high amount of amylopectin, which gives the dough its incredibly chewy and elastic consistency. Without it, you wouldn’t get that signature “mochi-like” interior.

Water: Plain water is used to hydrate the glutinous rice flour, forming a pliable dough. The amount can vary slightly depending on humidity and the specific brand of flour, so it’s often added gradually until the desired consistency is reached.

Red bean paste: This sweet and earthy filling, typically made from adzuki beans, provides the core flavor and sweetness to the buchi. Its smooth texture offers a delightful contrast to the crispy exterior and chewy dough.

Sesame seeds: These small seeds are crucial for both texture and flavor. They coat the exterior of the buchi balls, adding a nutty aroma and a satisfying crunch when deep-fried. White or black sesame seeds can be used, with white being more traditional for this dish.

Oil: A neutral-flavored oil with a high smoke point is essential for deep-frying the buchi. Vegetable oil, canola oil, or peanut oil are common choices, ensuring the balls cook evenly to a beautiful golden brown and become wonderfully crispy without imparting unwanted flavors.

When working with glutinous rice flour, the key to a successful dough is its consistency. It should be smooth, soft, and pliable, resembling play-dough. Knead it well but gently until it comes together and loses most of its stickiness. If the dough feels too sticky and difficult to handle, incorporate a little more glutinous rice flour, a teaspoon at a time. Conversely, if it appears too dry, crumbly, or stiff, add a few drops of water, knead it in, and continue adding until it becomes supple. A properly prepared dough will be much easier to shape and fill, ensuring your dough balls don’t crack or break apart during the delicate stuffing process or while frying.

Another crucial aspect is controlling the oil temperature during frying. If the oil is too hot, the buchi will brown too quickly on the outside, leaving the inside undercooked and potentially dense. If the oil is not hot enough, the buchi will absorb too much oil, resulting in a greasy product. Aim for a medium heat, around 325-350°F (160-175°C). You can test the oil by dropping a small pinch of dough; it should sizzle gently and float to the surface within a few seconds. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to uneven cooking. This ensures each buchi ball has enough space to puff up and cook beautifully, developing that desired crispy crust.

• glutinous rice flour – Substitute with sweet rice flour: Both are essentially the same product, derived from sticky rice, and possess similar properties that are essential for the chewy texture of buchi. They are perfectly interchangeable in most recipes.

• glutinous rice flour – Substitute with tapioca flour: Tapioca flour, also known as tapioca starch, can effectively mimic the desirable chewy and slightly elastic texture of glutinous rice flour. However, be aware that the flavor might be slightly different, and the final chewiness could be a bit less intense.

• water – Substitute with coconut milk: Replacing water with coconut milk will introduce a rich, creamy texture and a subtle, tropical sweetness to the dough. This enhances the overall flavor profile of the buchi, making it even more decadent and aromatic, especially if you enjoy coconut flavors.

• red bean paste – Substitute with sweet potato paste: Sweet potato paste offers a similar natural sweetness and a smooth, creamy texture to red bean paste. It’s a fantastic alternative that provides a slightly different, yet equally delicious, earthy sweetness, and is commonly used in other Asian desserts.

• red bean paste – Substitute with lotus seed paste: Lotus seed paste is another popular filling in Asian pastries. It has a similar consistency and a delicate, slightly floral sweetness, making it an excellent and authentic alternative for your buchi filling.

• sesame seeds – Substitute with poppy seeds: If you’re looking for an alternative crunch and a slightly nutty flavor, poppy seeds can be used as a coating. While they are smaller in size and have a milder flavor, they still provide a textural contrast to the soft dough.

• sesame seeds – Substitute with crushed peanuts: Crushed peanuts offer a more pronounced nutty flavor and a satisfying crunch, providing a different but equally delicious coating for your buchi. Ensure they are finely crushed to adhere well to the dough.

• oil for frying – Substitute with vegetable oil: Vegetable oil is a classic choice for deep-frying due to its high smoke point and neutral flavor. It’s widely available and will ensure your buchi fries evenly without imparting any undesirable taste.

• oil for frying – Substitute with canola oil: Similar to vegetable oil, canola oil is another excellent alternative for frying. It’s neutral in flavor, has a high smoke point, and is readily accessible, making it a reliable option for achieving perfectly golden and crispy buchi.

• Allow the freshly fried buchi to cool completely to room temperature before attempting to store or freeze them. This crucial step prevents condensation from forming inside the container, which can quickly turn the delicious crispy dough soggy and unappealing.

• For short-term storage, place the cooled buchi in an airtight container. To help absorb any residual oil and keep them from sticking, line the bottom of the container with parchment paper or paper towels. They can be safely stored at room temperature for up to 2 days, though their crispiness will diminish over time.

• For slightly longer storage and to better preserve freshness, refrigerate the buchi. Arrange them in a single layer within an airtight container, using parchment paper to separate layers if you have many. Refrigerated buchi can last for up to 5 days, though the texture will become firmer and less crispy.

• To freeze buchi for extended enjoyment, begin by arranging the cooled buchi in a single layer on a baking sheet that is lined with parchment paper. Flash freeze them until they are completely solid, which usually takes about 2 hours. This step is vital to prevent them from sticking together in a large clump once transferred.

• Once individually frozen, transfer the solid buchi to a freezer-safe bag or a rigid airtight container. Make sure to label the container with the date of freezing. Properly frozen buchi can be stored for up to 2 months without significant loss of quality.

• When you’re ready to indulge, reheat refrigerated buchi in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they are warmed through and regain some of their crispness. For frozen buchi, it’s best to allow them to thaw at room temperature for approximately 30 minutes before reheating in the oven using the same method. This helps ensure even reheating and a better texture.

• It’s generally advised to avoid microwaving the buchi. While convenient, the microwave tends to make the dough excessively chewy and can result in uneven heating, compromising the delightful balance of textures.

• Oven Method (Recommended for Crispiness): Preheat your oven to 350°F (175°C). Place the buchi on a baking sheet lined with parchment paper, ensuring they are in a single layer. Bake for approximately 8-12 minutes, or until they are heated through and the exterior feels crisp to the touch. This method is ideal for restoring the crunchiness of the sesame seeds coating and preventing the dough from becoming overly soft.

• Air Fryer Method (Quick & Crispy): If you own an air fryer, this is another excellent option for achieving a crispy texture quickly. Preheat your air fryer to 350°F (175°C). Arrange the buchi in a single layer in the air fryer basket, taking care not to overcrowd it. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating and crisping. This method helps the buchi retain much of its original crispy exterior.

• Stovetop Method (Gentle Reheating): For a gentle reheat that helps maintain moisture, heat a non-stick skillet over low to medium heat. Add the buchi to the pan and cover with a lid. Heat for about 5-7 minutes, turning them occasionally to ensure they are warmed evenly through. This method can help prevent the buchi from becoming too dry, though it might not achieve the same level of crispness as the oven or air fryer.

• Microwave Method (Quickest, but with caveats): For the quickest option, use a microwave. Place the buchi on a microwave-safe plate and cover them with a damp paper towel to help retain moisture. Microwave on medium power for 20-30 seconds, or slightly longer if reheating multiple pieces. Be cautious, as this method can make the buchi significantly chewier and softer, losing much of its original crispiness. It’s best used if texture is less of a priority.

• Mixing bowl: A large and sturdy mixing bowl is indispensable for combining the glutinous rice flour and water to form the dough. Choose one that gives you ample space for kneading without making a mess.

• Measuring cup: Accurate measurements are crucial in baking and cooking. Measuring cups (and spoons) are used to precisely measure out the correct amounts of glutinous rice flour and water, ensuring your dough has the right consistency.

• Spoon: A small spoon is particularly useful for scooping the red bean paste filling. Its size allows for precise portioning, making it easier to place the filling neatly into the center of each flattened dough ball.

• Frying pan: A deep and heavy-bottomed frying pan or a Dutch oven is essential for safely heating the oil and deep-frying the dough balls. The depth helps contain splatters, and a heavy bottom ensures even heat distribution.

• Slotted spoon: A slotted spoon or a spider strainer is perfect for carefully removing the hot, fried buchi from the oil. The slots allow excess oil to drain away quickly, preventing the balls from becoming greasy.

• Paper towels: After frying, freshly cooked buchi should be transferred to a plate lined with paper towels. These towels will efficiently absorb any remaining excess oil, ensuring your sesame balls are perfectly crispy and not oily.

• Plate: A flat serving plate is needed for presenting your warm, delicious buchi once they are ready to be enjoyed. It’s also useful for temporary holding before serving.

• Rolling surface: A clean, smooth, and preferably non-stick rolling surface (like a cutting board or a clean countertop) is where you’ll flatten the dough balls, fill them with red bean paste, and roll them back into their spherical shape.

• Small bowl: A small bowl is ideal for holding the sesame seeds. This makes it easy to roll the prepared dough balls in the seeds, ensuring they get an even and thorough coating.

• Tongs: While optional, tongs can be very helpful for safely handling the hot buchi during frying (to turn them) or when transferring them from the oil to the paper towel-lined plate, especially if you don’t have a spider strainer.

Prepare the filling ahead: The red bean paste filling can be made or purchased well in advance. If making it yourself, prepare it a day or two before, let it cool completely, and store it in an airtight container in the fridge. This significantly cuts down on active preparation time on the day you plan to make the buchi, allowing you to focus solely on the dough and frying.

Achieve uniform shape efficiently: To ensure each buchi cooks at the same rate and looks appealing, portioning the dough evenly is important. Use a small ice cream scoop or a cookie scoop to measure out consistent amounts of dough. This makes the shaping process quicker and guarantees uniform dough balls. You can also pre-roll the red bean paste into small balls beforehand for even quicker assembly.

Preheat the oil strategically: Don’t wait until all your buchi balls are perfectly shaped and coated. Start heating the oil in your frying pan over medium heat while you are still assembling the buchi. This way, the oil will be at the optimal temperature for frying as soon as you finish preparing the last ball, minimizing idle time.

Implement batch frying: While it might seem tempting to dump all the buchi into the hot oil at once, resist the urge to overcrowd the pan. Instead, fry multiple buchi in batches, ensuring there’s enough space for each to float and cook evenly. This speeds up the overall cooking process by maintaining a consistent oil temperature and preventing soggy, undercooked results, without compromising the quality of the crispy exterior.