Buchi Recipe
By PutoPinoy on Friday, May 25, 2007 At
Friday, May 25, 2007
Milky BuchiCustard filling:
- 2/3 cups sugar
- 1 cup evaporated milk
- 1/3cupcornstarch
- 3 pcs egg yolks, slightly beaten
- 1 tbsp all-purpose flour pinch of salt
- 1/4 cup butter
- 100 gms langka,cut into cubes
- 1/2 tsp vanilla
- 1/2 kilo galapong cooking oil
- 1/2 cup sesame seeds
- For the filling: Place first 5 ingredients in a saucepan.
- Cook while stirring continuously over low fire until thick.
- Remove from fire. Add milk, egg yolks, butter and vanilla.
- Cook for another 2 minutes then let it cool.
- Set aside in a chiller.
- For the dough:Mold galapong into cylinder shape.
- Cut into 20 equal parts Flatten.
- Put 1 tbsp of chilled filling in the center.
- Seal well. Roll in sesame seeds.
- Then deep fry. Drain in paper towels and serve.
Buchi de Leche
Custard Filling:
- 2/3 cup sugar
- 1/3 cup cornstarch
- 1 tbsp. all-purpose flour
- pinch salt
- 100 g. langka(fresh or preserved), cut into cubes
- 1 cup Evaporated Milk
- 3 pieces eggyolks, slightly beaten
- 1/4 cup butter
- 1/2 tsp. vanilla
- 1/2 k. galapong
- 1/2 cup sesame seeds
- cooking oil, for deep-frying
1. Combine first six ingredients in a heavy saucepan. Cook stirring continuously over low fire. When thick, remove from fire and stir in eggyolks, butter and vanilla. Cook for about 2 min. more. Cool then set aside in a chiller.
2. Knead galapong forming a cylinder and cut into 20 equal portions. Flatten into patties and put about 1 tbsp. of chilled filling in the center. Gather edges to the center, sealing well. Roll in sesame seeds and deep-fry in hot oil. Drain in paper towels and serve right away.
sources: recipes.com.ph, filipinovegetarianrecipe, photo from noodlesandrice.com
