Here’s a Recipe for Black Sesame Buchi That You Can Do at Home without Any Special Equipment

March 17, 2019

Not that you need special equipment to make buchi, though its form does make it seem intimidating for whatever reason. When all you want is some good ol’ buchi for merienda or dessert, you can now spend an afternoon making them yourself instead of looking for the nearest restaurant that has the filling you crave. We went with black sesame, a flavor we find to be somewhat niche and severely underrated.

Buchi Buchi, Louis Louis, Fendi Fendi, Prada. (Anyone remember that song?)

For this recipe though, patience is key. As hungry as you are for these crunchy buchi to fill your belly, you have to chill the filling so that it will be easier to form and fry. Trust us, it will make the whole process significantly smoother. While frying, make sure to fry it in deep oil, and constantly move the buchi so that it doesn’t burn, because the exterior does burn quite easily.

Black Sesame Buchi

  • Serves: 16 pieces
  • Active time: 30 minutes
  • Total time: 3 hours and 30 minutes
  • Difficulty: Medium
  • Special tools: Food processor



  • 1 cup black sesame seeds, toasted
  • 1 cup sugar
  • ½ cup butter


  • 2/3 cup hot water
  • ½ cup sugar
  • 2 cups glutinous rice flour
  • ½ cup white sesame seeds

For Frying

  • Oil, for frying


  1. In a food processor, blitz together black sesame seeds and sugar until a paste forms.
  2. Place the paste into a bowl with slightly softened butter and mix until well combined.
  3. Take one tablespoon of the mixture and drop onto a baking sheet lined with parchment paper.
  4. Continue until all of the mixture has been divided into balls.
  5. Cover with plastic wrap and let harden completely in the fried, at least 3 hours.
  6. For the dough, combine the water and sugar until sugar is dissolved.
  7. Add the rice flour into a bowl and slowly stream in the water and sugar mixture, stirring with a fork.
  8. Stir and work the dough until a cohesive ball forms and the dough comes away from the sides of the bowl.
  9. Remove dough from the bowl and place onto counter, dusting with more flour as needed.
  10. Knead the dough for 5 minutes until smooth.
  11. Divide the dough into 16 pieces.
  12. Roll dough into small balls then flatten into discs about ¼ inch thin.
  13. Place the hardened black sesame filling into the center of each disc of dough and wrap around, fully sealing the filling inside the dough.
  14. Roll the ball in sesame seeds and repeat with all remaining filling and dough.
  15. In a large pot with oil, heat oil to 350F.
  16. Fry the buchi until golden brown, about 5-8 minutes.
  17. Transfer to a plate lined with paper towel or cooling rack to drain.
  18. Serve immediately.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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