rolling in the deep

It is typical of chinese restaurants to serve "buchi" for dessert - that round sesame seed covered fried balls of glutinous rice flour with red bean paste filling. It is my of my favorite chinese treat and I finally was able to experiment making it a few days ago using 'ube' or purple yam paste for the filling.

Purple Yam Fried Mochi
ingredients:
- glutinous rice flour
- warm water
- sesame seeds
- bottled or homemade sweet purple yam
- oil for frying

how to:
- combine warm water and glutionous flour until you have a 'dough'
- form into pingpong sized balls. form the purple yam into smaller balls as well
- slightly flaten the rice flour balls and wrap around the yam balls and seal the seams
- roll in sesame seeds and deep fry until golden

I could not give you exact measurements for the recipe because I just sort of eyeballed everything. The fun is in the experiment so enjoy the process!!

Comments

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