Aired (October 1, 2023): Chef JR Royol adds more flavor to the Chinese Buchi by stuffing them with chocolates.
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00:00 We'll make a quick snack or dessert.
00:07 We'll make chocolate stuff.
00:09 So the first step is to heat up some water.
00:13 Then, we'll add a little bit of sugar.
00:20 And then, we'll let the sugar dissolve.
00:29 Once the sugar has dissolved, we can turn off the heat.
00:35 While it's relaxing, let's add our dry ingredients.
00:41 This is our glutinous rice flour.
00:44 We'll also add a little bit of desiccated coconut.
00:46 That's for texture and of course flavor.
00:49 And then, using our hot simple sugar, we'll pour it in.
00:56 Little by little.
00:57 Since the water is hot, it's like our glutinous rice flour is slowly cooking.
01:05 This is what we're looking for.
01:19 The surface is smooth, it's not sticking to my hand anymore.
01:23 And when we press it, it's not splitting.
01:26 So if you can make a ball, this is what it looks like.
01:30 We can now make a ball.
01:33 And then, instead of mung bean or any other filling,
01:38 we'll get our chocolate, press it in the middle, make a hole, and dip it.
01:45 And then, dip it.
01:46 So our buche is now ready.
02:01 We'll just coat it with sesame seeds.
02:04 [music]
02:21 Okay, we're now ready to fry.
02:23 And make sure, when you're frying your buche, your oil is not hot.
02:31 And just like in Palitaw, we'll know that our buche is cooked when it's floating.
02:37 So earlier, it was just steady at the bottom, but now you can see it's moving.
02:41 It means that it's now cooked inside.
02:45 We can even see the other chocolates coming out.
02:48 That's perfectly fine.
02:49 We can now remove it.
02:51 [music]
03:11 [music]
03:32 you