Best 2 Buchi Recipes

Filipino cuisine is celebrated worldwide for its rich flavors and unique dishes, and among these culinary delights is the beloved buchi. Known for its soft and chewy texture, sweet filling, and delicate appearance, buchi has become a staple in many Filipino gatherings and celebrations. Originating from the Tagalog region of the Philippines, buchi has spread throughout the country and has even gained popularity internationally. Whether you're a seasoned cook looking to perfect your buchi-making skills or a novice eager to try this traditional Filipino treat, this comprehensive guide will take you through the steps of creating the perfect buchi, ensuring a delicious and memorable culinary experience.

Here are our top 2 tried and tested recipes!

BUCHI

Buchi image

Sweetened mung beans are deliciously wrapped in glutinous rice flour and deep fried to make this yummy Pinoy snack.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 1h10m

Yield 10

Number Of Ingredients 8

Ingredients

3 ½ ounces green mung beans
1 cup water
½ cup white sugar
2 cups glutinous rice flour
2 tablespoons white sugar
⅛ teaspoon salt
¼ cup water
1 quart cooking oil

Steps:

Combine the mung beans and 1 cup water in a pot and bring to a boil; boil over medium heat until the beans are very tender, about 30 minutes. Mash the beans thoroughly. Stir 1/2 cup sugar into the mashed beans; set aside.
Mix the glutinous rice flour, 2 tablespoons sugar, salt, and 1/4 cup water together in a large bowl; knead together just enough to form a ball. Divide the ball into small pieces and roll into balls. Flatten each ball of dough, and spoon 1 tablespoon of the mashed bean mixture into the middle of the dough. Wrap the dough around the bean mixture and pinch the edges together to seal. Repeat until all the dough and paste is used.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry the balls in batches in the hot oil until golden brown, 5 to 10 minutes per batch. Serve hot.

Nutrition Facts : Calories 243 calories, Carbohydrate 38 g, Fat 9.3 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 43.8 mg, Sugar 12.7 g

TRADITIONAL OSSO BUCO

Traditional Osso Buco image

This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.

Provided by PICKLEDPOSSUM

Categories World Cuisine Recipes European Italian

Time 1h50m

Yield 4

Number Of Ingredients 13

Ingredients

2 pounds veal shanks, cut into short lengths
¼ cup all-purpose flour
¼ cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
⅔ cup dry white wine
⅔ cup beef stock
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
½ cup chopped fresh flat leaf parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

Steps:

Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

Nutrition Facts : Calories 477.7 calories, Carbohydrate 17.6 g, Cholesterol 200.6 mg, Fat 19.8 g, Fiber 2.7 g, Protein 46.9 g, SaturatedFat 9.8 g, Sodium 467 mg, Sugar 6 g

Tips:

Use fresh ingredients: Buchi batter is best when made with fresh, high-quality ingredients. This includes using fresh milk, eggs, and butter. Fresh fruits and vegetables used as toppings will also add a lot of flavor to buchi.
Don't overmix the batter: Overmixing the batter will make it tough. Mix the batter until it is just combined and no lumps remain.
Let the batter rest: Before cooking, let the batter rest for at least 30 minutes. This will allow the flour to absorb the liquid and will result in a more tender buchi.
Use a well-seasoned griddle: A well-seasoned griddle will help to prevent the buchi from sticking. If you don't have a griddle, you can use a non-stick skillet.
Cook the buchi over medium heat: Cooking the buchi over medium heat will help to prevent them from burning.
Flip the buchi only once: Flipping the buchi too often will make them tough. Flip them only once, when the edges are golden brown and bubbles start to form on the surface.
Serve the buchi warm: Buchi are best served warm, right out of the pan. They can be served with a variety of toppings, such as butter, sugar, syrup, or fruit.

Conclusion:

Buchi are a delicious and versatile Filipino snack or breakfast food. They are easy to make and can be customized with a variety of toppings. With a little practice, you can make perfect buchi that your family and friends will love.