Air-Fryer Buchi: A Quick, Crispy Treat

Buchi is a popular Filipino snack made of deep-fried glutinous rice flour balls filled with sweetened mung beans. While the traditional method of making buchi involves deep-frying the snack in oil, some people may be interested in using an air fryer, which requires little to no oil and is a faster, easier, and healthier alternative. Here is a step-by-step guide on how to cook buchi in an air fryer, resulting in a crispy and delicious treat.

Use glutinous rice flour

To make buchi, a popular Filipino snack, you will need glutinous rice flour. This type of flour is made from glutinous rice, which is a variety of rice that has a higher content of amylopectin starch. The starch gives the flour its characteristic stickiness, which is essential for creating the right texture in buchi. Regular rice flour will not yield the same chewy texture, so it is important to specifically use glutinous rice flour for this recipe.

To start, dissolve sugar and salt in warm water in a small bowl. In a larger bowl, combine the glutinous rice flour with potato flakes, and then add the sugar water, mixing until a dough is formed. The dough should be soft and a little wet but not too sticky. If it is too dry, add a little more water. If it is too sticky, add a bit more glutinous rice flour.

Once you have the right consistency, form the dough into small balls, approximately 1 1/2 inches in size. Use your palms to flatten each ball, being careful not to make big cracks on the edges. If the dough cracks, it is too dry, and you will need to start over, adding a bit more water to the mixture.

After flattening the dough, you can fill it with your desired filling. Traditional buchi is filled with sweetened mung beans. To make this filling, combine one cup of water and mung beans in a pot and bring to a boil. Cook over medium heat until the beans are tender, which should take about 30 minutes. Mash the beans thoroughly, and then stir in 1/2 cup of sugar until well combined. Alternatively, you can experiment with different fillings, such as sweetened red bean paste or even chocolate.

Prepare the filling

To prepare the filling for buchi, start by combining one cup of water with mung beans in a pot. Bring this to a boil and cook over medium heat until the beans are tender, which should take about 30 minutes. Once the beans are tender, mash them thoroughly and stir in half a cup of sugar until well combined. Set this aside to cool.

For the dough, mix together glutinous rice flour, a quarter cup of water, two tablespoons of sugar, and a pinch of salt in a large bowl. You can add a little more water or flour if the mixture is too dry or wet, respectively. Knead the mixture until it forms a soft ball.

Now, you can assemble the buchi. Divide the dough into small pieces and roll them into balls. Flatten each ball with your palms, ensuring the dough doesn't crack at the edges. Spoon one tablespoon of the mashed bean filling into the middle of the dough. Wrap the dough around the filling and pinch the edges to seal.

You can experiment with different fillings, such as sweetened red bean paste or even chocolate, for a twist on the traditional recipe.

Form balls

To form the buchi balls, start by dissolving sugar and salt in warm water in a small bowl. In a bigger bowl, combine glutinous rice flour and potato flakes, then add the sugar water and mix until a dough is formed. If the dough is too dry, you may need to add a bit more water. Conversely, if the dough is too wet, add more glutinous rice flour. The ideal consistency is soft and a bit wet but not too sticky.

Once you have a dough, form small balls of about 1.5 inches in size. You can lightly wet your palms with water to prevent the dough from sticking to your hands. Press each ball flat using your palms. The dough should not make big cracks on the edges if it has the right consistency.

Next, take a tablespoon of your chosen filling and spoon it into the middle of the dough. Wrap the dough around the filling, pinching the edges to seal. This filling can be mashed mung beans, sweetened red bean paste, or even chocolate for a twist on the traditional recipe.

Finally, heat oil in an air fryer or deep saucepan to 350°F (175°C). Fry the buchi in batches until they are golden brown and crispy. This should take around 5 to 10 minutes per batch. To ensure even cooking, use chopsticks or a fork to continuously spin the balls while frying.

Fry in batches

When frying buchi, it is important to fry in batches to ensure even cooking and to avoid overcrowding the air fryer. Buchi should be fried until golden brown and crispy, which typically takes around 5 to 10 minutes per batch. It is crucial to use medium to low heat when frying to prevent the buchi from popping due to the outer layer cooking faster than the inside.

To fry in batches, first, prepare the buchi dough by combining glutinous rice flour, water, sugar, and salt in a large bowl. Knead the mixture until it forms a soft and slightly wet dough, adding more water or flour as needed to achieve the right consistency. Then, divide the dough into small pieces and roll them into balls. Flatten each dough ball and add your desired filling, such as sweetened mung beans or red bean paste. Wrap the dough around the filling and seal the edges by pinching them together.

Next, heat your air fryer to a temperature of around 350°F (175°C). Lightly grease the air fryer basket or rack with oil to prevent sticking. Place a single layer of buchi in the air fryer, making sure they are not crowded and have enough space around them. Set the timer for the recommended time, keeping in mind that the first batch may take longer to achieve the desired colour and texture.

During frying, use tongs or a small spatula to gently turn the buchi occasionally to ensure even browning. If you notice that the buchi is browning too quickly or not cooking through properly, adjust the temperature down slightly. Once the first batch is done, remove them from the air fryer and transfer them to a paper towel-lined plate to absorb any excess oil. Allow the air fryer to heat back up to temperature, and then repeat the process with the remaining buchi.

Serve warm

When serving buchi, it is best enjoyed fresh and warm. You can serve it as a snack or dessert, pairing well with a hot cup of tea or coffee. If you have any leftovers, you can store them in an airtight container at room temperature for up to two days.

To reheat, preheat your oven to 350°F (175°C) and place the buchi inside for a few minutes until warmed through. You can also reheat in a microwave, but note that it will not taste as good as when freshly made.

If you are making buchi in an air fryer, it is important to use medium to low heat when frying, as the outer layer will cook faster than the inside on high heat. Use chopsticks or a fork to continuously spin the balls while frying for even cooking, and keep frying until you are satisfied with the texture and colour.

Once the buchi floats on top of the oil, it is generally cooked. However, if you want to prevent it from deflating, you can keep it frying for a little longer.

Frequently asked questions