4 Cups glutinous rice flour
1 Cup flour
1 cup potato starch
1 Cup sugar
1 1/4 Cup water
1/2 Cup sesame
1 Cup monggo bean
1 1/2 cup sugar
2 cups Water
HOW TO MAKE BUCHI:
for the monggo paste:
boil the water then add the sugar until dissolved
put the monggo beans in the boiling mixture until cooked
Dissolve the sugar from the water in the bowl then dilute the potato starch
add the flour and the glutenous rice together in the mixture.
Divide it into small pieces and shape it into a ball then flatten the middle of the dough with your thumb. Put 1 tablespoon of sweet red bean paste into the middle of the dough.
Wrap the dough around the bean paste. Pinch the edges together to seal and roll it until the shape is round.
Roll the shaped dough over the sesame seeds.
Heat the cooking oil in a deep pan. (350 deg F)
Fry the balls in batches in the hot oil until golden brown.
Serve hot. Enjoy!