Buchi (Sesame Balls)

Buchi, or sesame balls, are a classic Asian dessert that I absolutely love making at home. With their chewy glutinous rice dough, sweet filling, and golden sesame seed crust, they offer a perfect bite-sized treat that’s both comforting and impressive. These deep-fried gems are easy to prepare and incredibly satisfying, making them ideal for sharing at gatherings or enjoying with a cup of tea.

Why You’ll Love This Recipe

I find this recipe irresistible because it combines textures and flavors so beautifully. The outer layer turns crispy when fried, while the inside stays tender and chewy. The subtle sweetness of the red bean or mung bean paste brings balance without overwhelming the palate. I also love how customizable Buchi is—once I mastered the basic method, I started experimenting with different fillings and coatings. It’s also an easy dessert to make in under an hour with minimal ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup glutinous rice flour

• 1/2 cup water

• 1/4 cup sugar

• 1/2 cup sesame seeds

• 1/2 cup red bean paste or mung bean paste (for filling)

• Oil for frying

Directions

Step 1: Prepare the Dough
I start by mixing the glutinous rice flour, water, and sugar in a bowl. I stir it until it becomes a smooth and consistent dough—it shouldn’t be sticky or crumbly.

Step 2: Shape the Balls
Next, I divide the dough into about 10 equal pieces, rolling each into a small ball roughly the size of a golf ball. I flatten them slightly in my palm to get ready for the filling.

Step 3: Fill Them Up
I spoon about a teaspoon of red bean or mung bean paste into the center of each flattened dough. Then, I carefully wrap the dough around the filling, sealing all edges and rolling it back into a smooth ball.

Step 4: Coat with Sesame Seeds
Once shaped, I roll each ball in sesame seeds until they’re completely covered. This step not only adds a lovely crunch but also gives the Buchi their signature look.

Step 5: Fry to Perfection
I heat oil in a pan over medium heat and gently place the balls into the hot oil. I fry them for 5–7 minutes, turning occasionally, until they’re golden brown and crispy.

Step 6: Drain and Serve
Once fried, I place the Buchi on paper towels to absorb any excess oil. They taste best when served warm, straight from the fryer.

Servings and timing

• Servings: 10

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

One of the best things about Buchi is how adaptable it is. I’ve tried several variations and each brings its own charm:

• Matcha Buchi: I mix in 1 tsp of matcha powder with the dough for a subtle earthy flavor.

• Coconut Buchi: I sometimes roll the sesame balls in a mix of sesame seeds and shredded coconut for extra aroma and crunch.

• Savory Buchi: For a twist, I replace the sweet filling with a savory one like minced spiced meat or cream cheese.

storage/reheating

When I have leftovers, I store them in an airtight container at room temperature for up to a day. If I need to keep them longer, I refrigerate them for up to three days. To bring back that crispiness, I reheat them briefly in a toaster oven or dry skillet—just a few minutes to warm them through and re-crisp the outer layer.

FAQs

Can I make Buchi ahead of time?

Yes, I often prepare the dough and filling separately a day in advance. I store them covered in the fridge and only shape and fry when I’m ready to serve for the best texture.

What if I can’t find glutinous rice flour?

I always make sure to use glutinous rice flour, not regular rice flour. The glutinous kind gives that signature chewy texture. I usually find it in Asian markets or online.

Can I bake Buchi instead of frying?

While I usually fry them for the traditional texture, I have tried baking them at 375°F for about 20–25 minutes. They turn out less crispy but still enjoyable.

What dipping sauce goes well with Buchi?

I like dipping Buchi in honey, simple syrup, or condensed milk. These sauces complement the mild sweetness of the filling and add an extra layer of indulgence.

How do I keep Buchi from getting hard?

To keep the dough soft, I make sure it’s moist enough before shaping. If it feels dry, I add a touch more water. I also try to serve them soon after frying for the best texture.

Conclusion

Buchi (Sesame Balls) are one of those timeless treats that I always come back to. Whether I’m craving something sweet, want to surprise guests with a unique dessert, or just want to play around with flavors, these sesame-coated delights always hit the spot. They’re easy to make, deeply satisfying, and full of character. Once I got the hang of it, making Buchi became a joyful tradition in my kitchen—and I hope it becomes one in yours too.

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